↞ recipe box start page
Category: Cheesecake
Prep Time: Cook Time: Total Time:
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 instant espresso coffee
1 3/4 pounds cream cheese, at room temperature
1 cup granulated sugar
1/4 cup cornstarch
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon kosher salt
3 extra-large eggs, at room temperature
1/2 cup sour cream, at room temperature
For the ganache:
1/4 pound semi-sweet chocolate
1/4 cup heavy cream
Preheat the oven to 350 degrees F.
To make the crust:
Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.
Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.
To make the filling:
Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.
Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.
For the ganache:
Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.
view more member recipes
Chocolate Espresso Cheesecake with Ganache
view my recipes
print
save
Category: Cheesecake
Prep Time: Cook Time: Total Time:
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 instant espresso coffee
1 3/4 pounds cream cheese, at room temperature
1 cup granulated sugar
1/4 cup cornstarch
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon kosher salt
3 extra-large eggs, at room temperature
1/2 cup sour cream, at room temperature
For the ganache:
1/4 pound semi-sweet chocolate
1/4 cup heavy cream
Preheat the oven to 350 degrees F.
To make the crust:
Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.
Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.
To make the filling:
Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.
Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.
For the ganache:
Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Espresso Chocolate Cupcakes With Frangelico Ganache
by sgre52160
Frangelico Chocolate Ganache (recipe follows) 2 shots espresso with 1-3/4 cups hot water (Americano), or substitute 2 cups hot strong coffee 1 cup unsweetened cocoa powder 2-3/4 cups flour 2 ts
by sgre52160
Frangelico Chocolate Ganache (recipe follows) 2 shots espresso with 1-3/4 cups hot water (Americano), or substitute 2 cups hot strong coffee 1 cup unsweetened cocoa powder 2-3/4 cups flour 2 ts
Chocolate Espresso Cheesecake
by sgre52160
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 c
by sgre52160
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 c
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 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
view more member recipes
related CDKitchen recipes
Espresso Ganache
Dark Or White Chocolate Ganache
Chocolate Covered Espresso Beans
Jack Daniel's Upside Down Double Chocolate Cheesecake
Baileys Chocolate Cream Cake With Chocolate Ganache
Chocolate Covered White Chocolate Cheesecake
Cookies 'n' Cream Frappe
Dark Chocolate and Pumpkin Cheesecake
Party Peanut Butter Mousse
Triple Chocolate Explosion Cake