This is decadent chocolate-marbled cheesecake on a nut crust with a mocha glaze. In a word: yowza. (And when itís made with the best organic dairy you can find? Make that a double yowza.) It takes some effort and time to make, but the cheesecake lovers in your circle will bow down before you.
Note: Bake this a day or two before you plan to serve it; it will improve in flavor.
1. To make crust: Heat oven to 350 degrees. Cream butter and brown sugar in a medium bowl. Mix in flour and 1/4 cup chopped walnuts. Press dough into the bottom of 9-inch springform pan. Bake 15 minutes. Let the crust cool on the counter while you make the glaze and filling (but leave the oven on).
2. To prepare mocha glaze: Combine heavy cream, sugar and butter in small saucepan and bring to boil. Boil 1 minute, turn off the heat, add chocolate and whisk until glaze is shiny and smooth. Whisk in hot coffee. Let it cool while you make the cheesecake filling; when you are ready to use it, it should be warm enough to pour, but not hot.
3. To make filling: Cream softened cream cheese in a large bowl with electric beaters for several minutes, scraping sides of bowl often with a spatula. Add sugar, flour and vanilla; beat until smooth. Add eggs and continue beating and scraping down sides of bowl until mixture is smooth. Mix in heavy cream until smooth.
4. To prepare cheesecake: Scrape cream cheese filling into the cooled crust. Drizzle 3 tablespoons of the glaze over the surface of the filling, then use a skewer or thin-bladed knife to swirl the filling while crisscrossing the glaze throughout. (Cover and reserve remaining glaze in the refrigerator.) Bake until cheesecake is set and instant thermometer inserted in the center reads 160 degrees; this will take 55-60 minutes. Carefully transfer cheesecake to a wire rack and let it cool all the way to room temperature. It will Ēfallď somewhat as it cools and it may crack, but donít worry; youíll smooth this out later. When cheesecake is cooled off, chill it thoroughly (overnight is good).
5. To finish cheesecake: Use your fingertips to press down all over the top of the chilled cheesecake to even out the surface. Press together any cracks. Reheat the glaze to spreading consistency by reheating it gently in the microwave oven or over simmering water. Pour glaze over the top of the cheesecake and spread it out evenly. Refrigerate cheesecake to set the glaze.
6. To serve, run a thin-bladed knife around outer edges of cheesecake; remove pan ring. Place cheesecake on a serving platter. Sprinkle chopped walnuts around outer rim of top surface.
From "The Ovens of Brittany Cookbook," Copyright by Terese Allen.