Fair Trade Mocha Lemon Cheesecake

Name: Fair Trade Mocha Lemon Cheesecake
Yield: makes 1 (9-inch) cheesecake
Ingredients: Fair Trade cocoa powder, such as Equal Exchange or Green & Black’s; 1/2 cup chocolate cookie crumbs, plus 1 cup for garnish (optional); 1/4 cup unsweetened cocoa powder; 1/2 cup crushed pecans; 2 tablespoons Fair Trade espresso or coffee beans, such as Green Mountain Coffee or Grounds for Change, coarsely chopped; 3 tablespoons unsalted butter, melted; 3 (8-ounce) packages cream cheese, at room temperature; 1 (8-ounce) package mascarpone cheese, at room temperature; 1/2 cup sour cream, at room temperature; 1 cup sugar; 3 large eggs; 2 tablespoons fresh lemon juice; 1 tablespoon lemon oil, or finely grated zest of 1 whole lemon; 2 tablespoons strong brewed espresso or coffee; 1 tablespoon vanilla extract; 1 teaspoon kosher salt; Espresso beans, candied lemon peel, or chocolate curls, for garnish

December 9, 2011

Blending Fair Trade coffee with Fair Trade cocoa allows us to support those who serve the world coffee and chocolate. It also helps us celebrate the classic European flavor combination of coffee and chocolate, mixed here as you might find them in an Italian café, with tangy mascarpone cheese and lemon. To make the cookie crumbs for the crust, see the recipe for Chocolate Sugar Dough (page 132) or buy plain cookies (like Pepperidge Farm Chocolate Chessman). Toss about twenty cookies of either type in the blender, pulse two or three times, and you will have dark chocolate cookie crumbs. You’ll need a cheesecake or springform pan, and most grocery store versions of this work fine. When the cake is baked and chilled, release the latch, slice, and serve. Be sure to clean your knife with a warm wet towel for each slice.

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