↞ recipe box start page
Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust:
1 9-oz pkg chocolate wafer cookies
6 tbsp (3/4 stick) unsalted butter, melted, cooled
Filling:
2 tbsp instant espresso powder
1 tbsp water
3 8-oz pkg cream cheese, room temperature
1 cup sugar
3 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
1 tbsp finely ground coffee
6 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup whipping cream
For crust: Position rack in center of oven and preheat to 400. Grind cookies in processor. Add butter and process using on/off turns until crumbs are moist. Press crumbs on bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with aluminum foil.
For filling: In small bowl, dissolve instant espresso in 1 tbsp water. Using electric mix, beat cream cheese in large bowl until smooth. Add sugar and continue beating until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in espresso mixture, butter and ground coffee beans.
Combine chocolate and cream in heavy small saucepan. Stir over low heat until chocolate melts. Pour half of cheese filling (about 2 1/2 cups) into prepared crust. Drop 5 tbsp melted chocolate mixture by tbsp around edge of filling, spacing evenly. Use small sharp knife to swirl chocolate into filling. Carefully pour remaining cheese filling over. Drop remaining chocolate mixture by tbsp into center 6 inches of filling, spacing evenly. Swirl mixtures together using tip of knife.
Bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 minutes (center will not be set). Cool on rack. Chill overnight. (Can be prepared 3 days ahead.)
Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Let stand at roomtemperature 30 minutes. Transfer to platter and serve.
view more member recipes
CHOCOLATE ESPRESSO CHEESECAKE
Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust:
1 9-oz pkg chocolate wafer cookies
6 tbsp (3/4 stick) unsalted butter, melted, cooled
Filling:
2 tbsp instant espresso powder
1 tbsp water
3 8-oz pkg cream cheese, room temperature
1 cup sugar
3 large eggs
1/4 cup (1/2 stick) unsalted butter, melted, cooled
1 tbsp finely ground coffee
6 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup whipping cream
For crust: Position rack in center of oven and preheat to 400. Grind cookies in processor. Add butter and process using on/off turns until crumbs are moist. Press crumbs on bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with aluminum foil.
For filling: In small bowl, dissolve instant espresso in 1 tbsp water. Using electric mix, beat cream cheese in large bowl until smooth. Add sugar and continue beating until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in espresso mixture, butter and ground coffee beans.
Combine chocolate and cream in heavy small saucepan. Stir over low heat until chocolate melts. Pour half of cheese filling (about 2 1/2 cups) into prepared crust. Drop 5 tbsp melted chocolate mixture by tbsp around edge of filling, spacing evenly. Use small sharp knife to swirl chocolate into filling. Carefully pour remaining cheese filling over. Drop remaining chocolate mixture by tbsp into center 6 inches of filling, spacing evenly. Swirl mixtures together using tip of knife.
Bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 minutes (center will not be set). Cool on rack. Chill overnight. (Can be prepared 3 days ahead.)
Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Let stand at roomtemperature 30 minutes. Transfer to platter and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chocolate-espresso Cheesecake I
by sgre52160
4 dozen chocolate wafers 1/4 lb butter, melted 2 tbsp gelatin 4 tbsp cold water 1/4 cup sugar 1/2 cup strong espresso coffee 1 15-oz container ricotta cheese 1/2 tsp vanilla extract 3
by sgre52160
4 dozen chocolate wafers 1/4 lb butter, melted 2 tbsp gelatin 4 tbsp cold water 1/4 cup sugar 1/2 cup strong espresso coffee 1 15-oz container ricotta cheese 1/2 tsp vanilla extract 3
Chocolate Rum Espresso Cheesecake
by sgre52160
Crust 20 amaretti macaroons or 3/4 c graham cracker crumbs 2 1/2 oz (1/2 c) blanched, toasted almonds or hazelnuts 2 tbs sugar 2 oz unsalted butter, melted 4 oz semisweet chocolate Filling
by sgre52160
Crust 20 amaretti macaroons or 3/4 c graham cracker crumbs 2 1/2 oz (1/2 c) blanched, toasted almonds or hazelnuts 2 tbs sugar 2 oz unsalted butter, melted 4 oz semisweet chocolate Filling
Chocolate Espresso Cheesecake With Ganache
by sgre52160
For the crust: 1 1/2 cups graham cracker crumbs (10 crackers) 5 tablespoons unsalted butter, melted 1 teaspoon ground cinnamon For the filling: 5 ounces bittersweet chocolate 1 tablespoon inst
by sgre52160
For the crust: 1 1/2 cups graham cracker crumbs (10 crackers) 5 tablespoons unsalted butter, melted 1 teaspoon ground cinnamon For the filling: 5 ounces bittersweet chocolate 1 tablespoon inst
Chocolate Espresso Cheesecake With Cranberry Topping
by sgre52160
Crust 1 (9 oz) pkg chocolate wafer cookies, finely crushed 1/3 cup butter, melted Filling 2 tbsp instant espresso powder or instant coffee granules 1 tbsp hot water 4 8-oz pkg cream cheese, so
by sgre52160
Crust 1 (9 oz) pkg chocolate wafer cookies, finely crushed 1/3 cup butter, melted Filling 2 tbsp instant espresso powder or instant coffee granules 1 tbsp hot water 4 8-oz pkg cream cheese, so
Espresso Chocolate Sauce Cheesecake Topping - Biltmore Estates
by sgre52160
2 sticks butter 1 1/2 cups heavy cream 1 cup cocoa powder 1 cup light brown sugar 1 cup white sugar 1/2 teaspoon salt 2 tablespoons espresso powder or instant coffee granules In a medium sauc
by sgre52160
2 sticks butter 1 1/2 cups heavy cream 1 cup cocoa powder 1 cup light brown sugar 1 cup white sugar 1/2 teaspoon salt 2 tablespoons espresso powder or instant coffee granules In a medium sauc
view more member recipes
related CDKitchen recipes
Chocolate Covered Espresso Beans
Espresso Ganache
Cookies 'n' Cream Frappe
Chocolate Mousse With Chipotle Caramel Sauce
Cappuccino Muffins With Espresso Cream Cheese Spread
Vegan Chocolate Cheesecake
Bittersweet Chocolate Blackout Cookies
Toblerone Cheesecake
Cool Chocolate Coffee Shake
Chocolate Espresso Cheesecake
Recipe Quick Jump