Serve This Delicious Espresso Cheesecake At Your Next Gathering
Posted on: 7 December 2015
Are you looking for a homemade dessert that will truly impress your dinner guests? Look no further than this creamy, chocolatey, espresso cheesecake. Offering four layers of decadent indulgence, it will look and taste like it came from a high-end bakery -- but it's really not that difficult to make if you follow these instructions.
Ingredients:
- 1 1/2 cups chocolate cookies, crushed
- 3 tablespoons melted butter
- 3 8-ounce packages of cream cheese
- 1/4 cup heavy cream, plus an additional 1/2 cup
- 3 eggs
- 1 1/4 cups sugar
- 1 teaspoon vanilla extract
- a pinch of salt
- 3 tablespoons flour
- 2 ounces prepared espresso (or coffee as dark as you can possibly make it)
- 1/3 cup cocoa powder
- 1/2 cup chocolate chips
- 12–16 whole coffee beans for garnish
Directions:
Preparing the Crust:
Combine the cookie crumbs and melted butter, and pat the mixture into the bottom of a 9-inch springform pan. Place the crust in a 350 degree F oven, and bake for 8 minutes. Remove from the oven, and set aside.
Preparing the Filling:
In a mixing bowl, combine the cream cheese and sugar. Beat for 2 minutes or until no lumps remain, scraping down the sides of the bowl often. Add the vanilla, salt, and the eggs, one at a time, beating well after each addition. Divide the mixture approximately evenly between two bowls. (It is okay to estimate -- you do not have to measure exactly.)
To one of the bowls, add the espresso and 2 tablespoons of flour. To the other bowl, add 1/4 cup heavy cream, the cocoa powder, and 1 tablespoon flour. Mix each bowl of batter separately, using a whisk to ensure the ingredients are well incorporated.
Pour the espresso batter into the prepared crust. Then, pour the cocoa batter on top of it, being careful to cover the espresso layer evenly. Place the cheesecake in a 350 degree F oven, and bake for 35 minutes. Then, turn the oven off (do not open the door) and leave the cheesecake inside for an additional hour as the oven slowly cools off. Then, remove the cheesecake from the oven and let it cool to room temperature before placing it in the fridge.
Preparing the Ganache Topping
When the cheesecake is fully cool, heat the remaining 1/2 cup cream in a double boiler just until little bubbles start to form. Do not let it boil. Add the chocolate chips, and whisk until the chocolate is completely melted and the mixture is smooth. Pour this mixture into the center of the cheesecake, spreading it evenly. Garnish as desired with the coffee beans, and place the cheesecake back in the fridge to cool for at least another hour before serving. Enjoy this coffee recipe from professionals like Monin.
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