Dark chocolate-espresso cheesecake with triple berry-beet coulis - FOX 10 News | fox10phoenix.com

Dark chocolate-espresso cheesecake with triple berry-beet coulis

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Get this recipe courtesy of the Rattlesnake Club executive chef Chris Franz.

Serves 8
For the Cheesecake:
2 and 1/2 cups finely crushed chocolate graham-cracker crumbs
1 scant pinch kosher salt
1/2 cup plus 2 tablespoon butter
2/3 cup granulated sugar
1 tablespoon fine espresso powder
12 oz. dark baking chocolate, approx 70% cocoa (such as Lindt)
4 8 oz. packages (2 lbs. total) cream cheese, room temperature
3 large eggs
3 tablespoons heavy cream (at room temperature)
1 teaspoon vanilla extract

Method:
In a medium size bowl, toss the chocolate graham cracker crumbs with the salt; add in the melted butter mixing with a fork until the crumbs are all moistened. Dump the mixture into a 10” spring form pan and press it firmly and evenly onto the bottom of the pan and an inch or so up the sides (don't worry if the sides aren't of even height all around). Set aside.
In a small bowl, whisk together the sugar and the espresso powder. Set aside.
Slowly melt the dark chocolate in a double boiler on stove top over low heat, being vigilant that not a single drop of water gets into the chocolate. Keep the melted chocolate slightly warm.
In the large bowl of your mixer, on low speed, beat the cream cheese for a few minutes until smooth. If it still feels at all cold, keep slowly beating until it's truly room temperature. Into this, add the melted chocolate, still on low speed. Pour in the sugar mixture and the heavy cream, beating now on low-medium speed until well blended (you don't want to beat so quickly that you add air into the batter). One at a time, add in the eggs on low speed, beating until they're completely incorporated. Add in the vanilla extract.
Pour the batter into the spring form pan over the crust. Bake in the middle of the oven, uncovered and without a water bath, for approximately 40 to 50 minutes. Remove from the oven when the surface looks slightly dry and the cake still visibly jiggles in the center; don't over bake. Remove the cake from the oven carefully and let it first start to cool in a fairly warm spot, like atop the stove, on a rack. Leave it there to cool for at least an hour before moving it to a cooler spot to cool completely. Refrigerate the cake for at least several hours or overnight, still in its spring form pan. Before removing the sides of the pan from the cake, run an extremely thin metal spatula around the upper half of the sides to help loosen it.

For the Coulis:
1 cup each raspberries, blueberries, strawberries.
1 cup red beets, steamed, peeled and chopped
1 cup orange juice
3/4 cup sugar

Method:
In a medium sauce pan, add berries, beets, sugar and orange juice. Bring to a simmer and cook until soft.
Place mixture in a blender and puree. Strain through a fine sieve and set aside.
Drizzle over cheesecake to serve. Garnish with fresh berries or candied orange rind.
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