For crust:
1 9-ounce box chocolate wafer cookies
6 tablespoons (3/4 stick) unsalted butter, melted

For filling:
1 1/2 cup whipping cream
1 rounded teaspoon instant coffee powder
12 ounces dark chocolate, finely chopped (I used a bar of 70%, a bar of 85% and one of 60%)

2 8-ounce packages cream cheese, room temperature
3/4 cup sugar
1 tablespoon cornstarch
1 cup sour cream
2 T kahlua
3 large eggs

Make crust:
1. Preheat oven to 350°F.

2. Wrap outside of 9.5-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil (this recipe would be fine with a 10 inch pan too - the cake was quite high)

3. Spray bottom of pan with vegetable oil spray. Finely grind cookies in food processor. Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan. Refrigerate while preparing filling. I liked that, FOR ONCE, there was actually enough crust to easily cover the bottom of the pan. I like to use a flat bottomed potato masher to squish it all down evenly....I always bugger it up with my fingers.

Make filling:
1. Combine cream and coffee powder in medium saucepan.Stir over medium heat until coffee powder dissolves. Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Cool 10 minutes.

2. Using electric mixer, beat cream cheese and sugar in large bowl until well blended.Beat in cornstarch.

3. Add sour cream and kahlua; beat well.

4. Add eggs 1 at a time, beating just until blended after each addition.

5. Whisk 1 cup cheese mixture into chocolate mixture. ***IF you want to make a pretty, swirly top, take about 1/3 cup of the white cheese mixture in a measuring cup and just set it aside. Swirls are pretty and make you look like a superstar and they take ZERO talent to actually do. :) Totally my style.

6. Return chocolate mixture to remaining cheese mixture; whisk until smooth.

7. Pour batter into crust. ***If you're making swirls, take a small spoon and drip/dollop the white cheese mixture over the chocolate mixture. Use a butter knife and swirl it all around. Don't try to be too orderly - this stuff swirls really nicely by just using a random pattern!

8. Place springform pan in large baking pan. (I had to use my turkey roaster)
Add enough hot water to baking pan to cone halfway up sides of springform pan. Bake cheesecake until softly set and slightly puffed around edges, about 1 hour.

9. Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan t0 rack and cool. Cover; chill cake overnight.

 

Whole eggs are placed in the bread after shaping it into a wreath before it is baked, and you can dye the eggs to make it more colorful if you choose to.


3 Cups All-purpose Flour

1/4 Cup Granulated Sugar

1 Package Active Dry Yeast (2 1/2 Teaspoons)

1 Teaspoon Salt

2/3 Cup Warm Milk (120-130°F)

2 Tablespoons Room Temperature Unsalted Butter

7 Eggs

1 Teaspoon Lemon Zest, Finely Chopped

1/2 Cup Mixed Candied Fruit, Chopped

1/4 Cup Blanched Almonds, Lightly Toasted And Chopped

1/2 Teaspoon Anise Seeds

Vegetable Oil


In a small bowl, dissolve the yeast in the warm milk until bubbly. In a mixing bowl, combine the flour, sugar, and salt. Add the milk and butter; beat 2 minutes on medium speed. Add the yeast mixture plus two of the eggs, and beat just until combined. Stir in fruit, nuts, lemon zest and anise seeds, and mix well. Turn onto a lightly floured board and knead until smooth, about 6-8 minutes. Place in a greased bowl, cover and let rise in a warm place until doubled, about 1 hour.

Preheat oven to 350 degrees F. If desired, dye remaining eggs, leaving them uncooked, and lightly rub the eggs with oil. Punch the dough down. Divide the dough in half, and roll each piece into a 24 rope. Loosely twist ropes together, place on a lightly greased baking sheet and form into a ring. Pinch the ends together. Gently split ropes and tuck the eggs into the openings you have made. Cover and let rise until doubled, about 30 minutes. Bake 30 to 35 minutes or until golden brown. Remove from pan; cool on a wire rack.

Buon Appetito!