How To make Chocolate Espresso Cheesecake
Crust: 1 cup chocolate wafer cookie crumbs
2 tablespoons melted salted butter
Filling: 3 packages soft cream cheese
(8 ounce)
1/2 cup white sugar
1/2 cup light brown sugar
1/2 cup sour cream
1/2 cup ricotta cheese
3 eggs
1 1/2 cups semisweet chocolate chips :
melted
1/2 cup espresso coffee
1 teaspoon vanilla extract
1 teaspoon almond extract
Glaze: 6 ounces semisweet chocolate chips
1/4 cup unsalted butter -- room temperature
1/4 cup chopped pecans
Crust: Preheat oven to 350 degrees. In food processor, add cookie crumbs and grind into fine crumbs. Add butter and blend until smooth. Press crust into bottom of 9-inch springform pan. Chill while preparing filling. Filling: In large bowl with electric mixer, beat cream cheese until smooth. Add white and brown sugars and mix well. Add sour cream and ricotta and blend well. Add eggs and beat until mixture is smooth. Add melted chocolate, espresso, vanilla, and almond extract. Blend until mixture is very smooth. Pour mixture into springform pan. Bake approximately 1 hour. Turn off oven and crack door about 1 inch. Leave cake in oven for 1 hour then remove and cool to room temperature. Glaze: In small saucepan, melt chocolate and butter over low heat and stir until smooth. Add pecans and stir until coated. Pour glaze over top of cheesecake and smooth to edges. Let some run over edges if you like. Chill until firm and cut into wedges to serve.
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Espresso Cheesecake
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The most amazing espresso coffee cheesecake with an oreo crust and a layer of chocolate ganache! This cheesecake has real espresso in it for BIG coffee flavor! #cheesecake #espressocheesecake #coffeecheesecake
Ina Garten's Chocolate Espresso Cheesecake with Ganache | Barefoot Contessa | Food Network
Ina Garten makes lunch for the original Barefoot Contessa store owner, including one of her classic dessert recipes: Chocolate Espresso Cheesecake with Ganache.
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Chocolate Espresso Cheesecake with Ganache
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Yield: 12 to 15 servings
Ingredients
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
Directions
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.
2007, Ina Garten, All Rights Reserved
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Ina Garten's Chocolate Espresso Cheesecake with Ganache | Barefoot Contessa | Food Network
Keto Chocolate Espresso Cheesecake
Decadent and rich, you will not believe this cheesecake is keto!
See recipe:
No Bake Chocolate Espresso Cheesecake | ASMR Cooking Sounds
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Today I wanna share one of the most easy cheesecake recipe with you guys. I've made a no bake espresso cheesecake which is super easy to make and also very delicious so enjoy the video and share with your best friends! Don’t forget to give this video a like and subscribe to my channel to support me!! Thank you! xo ????
Ingredients 18cm:
For the base:
25 sandwich cookies
75 g melted butter
For the cheesecake filling:
275 g dark chocolate
1 tablespoon espresso powder
275 g cream cheese
200 g sour cream
100 g granulated sugar
70 g brown sugar
2 tablespoons cocoa powder
200 g heavy cream
For the ganache on top:
125 g chocolate hazelnut spread
90 g heavy cream
1 teaspoon espresso powder
Instructions:
1. Smash the cookies in a freezer bag with a rolling pin.
2. After having crumbs add melted butter and mix until the crumbs are moistened.
3. Pour the mixture into the pan and firmly press until you have an even layer. Put in the freezer and start preparing your cheesecake filling.
4. Cut your chocolate and microwave it together with the espresso powder until melted. Set aside.
4. Add your cream cheese to a bowl and soften it by the help of a spatula. After that add your granulated sugar, incorporate and stir your brown sugar and cocoa powder until incorporated.
5. Fold in the sour cream, add heavy cream after that. Pour in your melted chocolate and whisk until homogenous.
6. Scoop the cheesecake filling on the crust and spread it into one even layer.
7. Freeze for 5 hours or overnight.
8. Prepare your ganache by bringing 70 g of heavy cream to a boil, add hazelnut spread and stir until combined. After 5 minutes add espresso powder and 20 g of heavy cream. Remove from heat and stir until a little over room temperature is reached.
9. Take your cheesecake and pour the ganache on top. Put in fridge for 20-30 minutes.
10. Serve and enjoy!
Chocolate and Coffee Burnt Cheesecake ???? #shorts
Ingredients
- 500g cream cheese at room temperature
- 250g ST. ALi Drinking Chocolate
- 60ml ST. ALi Orthodox Espresso coffee
- 4 large eggs, room temperature
- 100g caster sugar
- 250ml thickened cream
Method
1. Start by placing the cream in a large saucepan on low heat (you don't want to boil the cream just warm it).
2. Next, add the ST. ALi espresso and drinking chocolate and whisk until smooth
3. Remove from the heat, add one egg and whisk until smooth. Repeat with the rest of the eggs one at a time.
4. Add the cream cheese to the pot and whisk until smooth
5. Double line a 20cm springform cake tin with baking paper and pour in the batter
6. Bake in a 240c oven for 25 minutes (you want it to still have a jiggle in the centre).
7. Remove from the oven and onto a wire rack to cool for an hour before placing in the fridge to set for 4 hours minimum or up to 24 hours.
8. When ready to eat, remove from the fridge and slice.
9. Enjoy!