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.
Ingredients
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
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