Chocolate Espresso Cheesecake
CDKitchen https://www.cdkitchen.com
Serves/Makes: 12 | Ready In: 2-5 hrs
Ingredients:
***CHOCOLATE COOKIE CRUST***
1 cup chocolate cookie crumbs
2 tablespoons butter, melted
1 tablespoon sugar
***FILLING***
8 ounces bittersweet chocolate, chopped
2 pounds cream cheese
1 cup sugar
1 cup sour cream
2 large eggs
2 egg yolks
1/4 cup espresso coffee -- freshly brewed
1 teaspoon vanilla extract
1 tablespoon freshly ground coffee
***CHOCOLATE GANACHE***
8 ounces whipping cream
6 ounces bittersweet chocolate, chopped
1 tablespoon instant espresso -- dissolved in
2 tablespoons water
Directions:
To make crust: Mix together all ingredients in a bowl. Press into the bottom of a 9" springform pan. Refrigerate crust while making cheesecake.
To make the filling: Melt chocolate in the microwave or on the top of a double boiler and set aside to cool. With an electric mixer, cream the cream cheese & sugar until light & fluffy. Add sour cream and mix. Scrape down sides of bowl. Add eggs & egg yolks until well mixed. Scrape down sides. Add espresso, vanilla and ground coffee. Scrape down sides. Add chocolate until blended. Scrape down sides and blend mixture for a minute until well mixed.
Pour mixture into prepared crust, and place springform pan in a water bath. Bake at 350 degrees for 45 minutes.
Turn off oven and let cheesecake cool in oven for one hour before removing.
To make topping: Bring cream to a boil on stove top. Pour over chopped chocolate and let stand 1 minute. Stir to dissolve. Stir espresso into chocolate mixture. Let cool to room temperature. Pour onto top of cooled cheesecake.
Refrigerate to let set up. Cut and serve.
Recipe Location: https://www.cdkitchen.com/recipes/recs/355/Chocolate-Espresso-Cheesecake106408.shtml
Recipe ID: 77281
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