Espresso Chocolate Cheesecake

For those who cherish both coffee and chocolate, this Espresso Chocolate Cheesecake recipe marries these two divine flavors into a dessert that’s sure to impress. Whether you’re a seasoned baker or new to the world of cheesecakes, follow these steps to create a luxurious treat that’s perfect for any gathering or a quiet night in.

Ingredients:

For the Crust:

• 2 cups oreo crumbs
• 4 tbsp unsalted butter, melted

For the Cheesecake:

• 3 packages (24 oz total) full-fat cream cheese
• 1 cup granulated sugar
• 1 tsp vanilla extract
• ⅓ cup brewed espresso
• 3 large eggs

For the Chocolate Ganache:

• ½ cup heavy cream
• 1 cup semi-sweet chocolate chips

Directions:

Preparing the Crust:

1. Preheat your oven to 350°F (175°C).
2. Create the base: Pulse whole Oreos in a blender until you achieve fine crumbs. Measure out 2 cups.
3. Mix and press: Combine the crumbs with melted butter. Press the mixture firmly into an 8 or 9 inch springform pan to form the crust.
4. Pre-bake the crust for 10 minutes, then allow it to cool to room temperature.

Making the Cheesecake:

1. Reduce the oven temperature to 325°F (163°C).
2. Smooth the cream cheese: Using an electric mixer, beat the cream cheese until smooth.
3. Add flavorings: Mix in the sugar, vanilla extract, and brewed espresso.
4. Incorporate eggs: Add the eggs one at a time, beating just enough to combine after each addition.
5. Assemble: Pour the cheesecake mixture over the cooled crust. To prevent cracks, place the pan in a larger baking dish and add 1 inch of water around it.
6. Bake: Cook in the oven for 65-85 minutes. The cheesecake is ready when the center is set but still slightly wobbly.
7. Cool down: Turn off the oven and let the cheesecake cool inside with the door cracked open, then refrigerate overnight.

Preparing the Chocolate Ganache:

1. Heat the cream: In a small pot, bring the heavy cream to a boil.
2. Melt the chocolate: Pour the boiling cream over the chocolate chips. Wait for one minute, then stir until the mixture is smooth.
3. Cool the ganache slightly before spreading it over the chilled cheesecake.

To Assemble:

Once the ganache has set slightly, spread it evenly over the top of the cheesecake. For an extra touch of luxury, sprinkle chocolate shavings on top.

Prep Time: 20 minutes
Cook Time: 95 minutes
Total Time: 115 minutes
Servings: 12

This Espresso Chocolate Cheesecake combines the robust flavor of espresso with the richness of chocolate, making it a perfect finale to any meal. Remember, good things come to those who bake! Enjoy your culinary journey into the world of decadent desserts.

Espresso Chocolate Cheesecake

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• Author: Dulcia
• Total Time: 115 minutes
• Yield: 12 1x

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Description

Dive into the decadent world of our Espresso Chocolate Cheesecake, where rich, creamy cheesecake meets the bold flavors of espresso and the lusciousness of chocolate ganache. This dessert is perfect for coffee and chocolate enthusiasts alike, offering a sophisticated twist on classic flavors that’s sure to impress at any gathering.Each bite of this cheesecake is a perfect harmony of textures and tastes: a crunchy Oreo crust, a velvety smooth espresso-infused filling, and a glossy chocolate ganache topping. Ideal for special occasions or as a luxurious treat to end a fine meal, this cheesecake promises to be a memorable part of your culinary repertoire.

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Ingredients

Scale 1x2x3x

Crust:
2 cups oreo crumbs
4 tbsp unsalted butter, melted
Cheesecake:
3 packages cream cheese (24 oz total), full fat
1 cup granulated sugar
1 tsp vanilla extract
⅓ cup brewed espresso
3 large eggs
Chocolate Ganache:
½ cup heavy cream
1 cup semi-sweet chocolate chips

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Instructions

Crust:
Preheat oven to 350º F.
Pulse whole Oreos in a blender until fine. Measure 2 cups of crumbs.
Mix crumbs with melted butter. Press into an 8 or 9 inch springform pan.
Pre-bake for 10 minutes, then cool to room temperature.
Cheesecake:
Reduce oven temperature to 325º F.
Beat cream cheese until smooth. Mix in sugar, vanilla, and espresso.
Add eggs one at a time, beating briefly after each.
Pour mixture over crust in pan. Place in a larger pan; add 1 inch of water around it.
Bake for 65-85 minutes until center is set but slightly wobbly.
Cool in oven with door cracked open, then refrigerate overnight.
Chocolate Ganache:
Heat cream until boiling, pour over chocolate chips. After 1 minute, stir until smooth.
Cool slightly, then spread over cheesecake.

To Assemble:

Spread ganache over cheesecake, add chocolate shavings if desired.

• Prep Time: 20 minutes
• Cook Time: 95 minutes