Chocolate and Haskap Cheesecake

Ingredients

Crust

  • 1-1 / 2 cups OREO Chocolate Cookie Crumbs
  • 3 tbsp. white sugar
  • 1/8 tsp. ground cinnamon tea (optional)
  • 1/4 cup unsalted butter, melted

Cheese preperation

  • 1/2 cup sour cream
  • 2 tsp. vanilla extract
  • 1 tsp. Instant Espresso coffee granule
  • 8 oz or 240 gr. semi-sweet chocolate, chopped
  • 3 packages of (8 oz.) Cream cheese, at room temperature (I use Philadelphia)
  • 3 tbsp cocoa powder, sifted
  • 1/4 tsp. salt
  • 1 1/4 cups white sugar
  • 3 large eggs, at room temperature
  • 1 jar of haskap jam

Instructions

Bake Crust:

  1. Heat oven to 400 ° F.
  2. In medium bowl, combine cookie crumbs, sugar and cinnamon (if using), until blended.
  3. Add in the melted butter and mix well so that the breadcrumbs are soaked in the butter.
  4. Dump mixture into a 9-inch pan and press evenly across bottom and about 1 inch to sides of pan (use mug or glass for vertical sides).
  5. Bake for 10 minutes and put on a wire rack to cool.
  6. Reduce oven temperature to 300 ° F.

Assemble Cheese Mix and Bake:

  1. Combine sour cream, vanilla and coffee granules in a small bowl. Set aside and stir occasionally until the coffee dissolves.
  2. Melt the chocolate in a double boiler over medium heat (or in the microwave gently one minute at a time). Stir until smooth. Let cool slightly.
  3. With a mixer, beat cream cheese, cocoa powder, and salt until very smooth and fluffy.
  4. Add sugar and continue beating until combined and smooth. Stir cooled chocolate into mixture; beat until blended.
  5. Add the mixture of sour cream and coffee, mix until well combined.
  6. Add the eggs, one at a time, and beat just enough to combine. (Do not beat the preparation too much after the eggs have been added or the cheesecake will swell too much.)
  7. Pour the mixture into the cooled crust, spread evenly, pour the jam, drawing a circle.
  8. Using a knife, draw lines to make your design in the cake batter. Finish by smoothing the top.
  9. Bake at 300 ° F until the center still moves a little when you move the pan, 60 to 70 minutes. The cake will be slightly puffed up, with a few small cracks around the edge. The internal temperature should reach 150-160F, no more otherwise the texture will be grainy.
  10. Cool to room temperature on a wire rack, then refrigerate until chilled, at least a few hours or overnight for the best texture and flavor. (This cake freezes well: Put the unmolded cake in the freezer, uncovered, until the top is cool and firm, then wrap it in two layers of plastic and one layer of foil.)