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
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Ultimate Chocolate Cheesecake you’ll LOVE - Print Recipe
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. The best of both loves - Chocolate and Cheesecake. Makes 16 slices PRINT recipe at
Enjoy!!
Makes 16 slices
Preheat oven 350 F
To make crust:
1. With a food processor or ziploc bag, crush the pretzels until fine crumbs.
2. Stir in melted butter.
3. Press into springform pan.
4. Bake at 350F for 10 minutes.
5. Let cool.
To make Cheesecake:
Before mixing, melt the chocolate chips in a microwave safe bowl. Add 1/4 Cup hot coffee or milk and stir. Then at 30 second intervals, melt and stir until melted. Let cool.
In a large bowl, beat the cream cheese until creamy.
Slowly beat in sugar.
Add in sour cream.
Add in cocoa powder.
Beat in one egg at a time, mixing well.
Add in melted chocolate chips. Mix well, scraping down the sides.
Pour into springform pan.
Bake at 350 F for 60 minutes. Put a pan of water under the pan while baking.
Check for doneness in the middle - it should be firm. Bake at 10 minute intervals if it is not baked.
Turn off oven. Let cheesecake stay in oven for 1 hour longer.
Let cool before releasing the springform pan.
Refrigerate until serving.
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Philadelphia Double-Chocolate Cheesecake
For all the chocolate and cheesecake lovers out there, we've got you covered! This recipe is super simple to make and combines some of our favorite flavors, learn how to make it now!
Recipe:
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Anna's Triple Chocolate Cheesecake Recipe UNCUT!
Anna Olson shows you her incredible Triple Chocolate Cheesecake recipe from start to finish. Watch along and bake with Anna!
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Recipe
Serves 12 to 16 (Makes one 9-inch/23 cm cheesecake)
Prep Time: 25 minutes, plus chilling
Cook Time: 75 minutes
Ingredients
Crust
1½ cups (210 g) chocolate cookie crumbs
¼ cup (60 g) unsalted butter, melted
Cheesecake
12 oz (360 g) semisweet couverture/baking chocolate, chopped
24 oz (750 g) cream cheese, room temperature
¾ cup (150 g) granulated sugar (divided)
½ cup (100 g) packed light brown sugar
3 Tbsp (22 g) cocoa powder
½ tsp fine salt
¾ cup (175 mL) full-fat sour cream
1 tsp vanilla extract
4 large eggs, room temperature
2 large egg yolks, room temperature
Ganache Topping
¾ cup (175 mL) whipping cream
3 Tbsp (45 g) unsalted butter
6 oz (180 g) semisweet couverture/baking chocolate, chopped
Directions
1. Preheat the oven to 325°F (160°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and wrap the outside of the pan in foil.
2. For the crust, stir the chocolate cookie crumbs and melted butter together until evenly blended. Press into the bottom of the prepared pan. Bake for 10 minutes to set it (there will be no visible change once baked), then cool while preparing the filling.
3. For the cheesecake, melt the chocolate by placing it in a metal bowl set over a pot filled with 1 inch (2.5 cm) of barely simmering water, stirring gently with a spatula until smooth. Set aside while preparing the cheesecake batter.
4. Using electric beaters or a stand mixer fitted with the paddle attachment, beat the cream cheese at medium-high speed until smooth, scraping down the bowl once or twice. Add half of the granulated sugar, then beat at medium-high and scrape down the bowl again. Add the remaining granulated sugar and the brown sugar and beat again, once again scraping down the bowl. Beat in the cocoa powder and salt at low speed, then beat in the sour cream and vanilla, again scraping the bowl to ensure the batter is smooth (it will be quite fluid now).
5. Add the eggs and egg yolks one at a time, while mixing at medium-low speed, until fully combined. Pour in the melted chocolate (still warm is OK) and beat at medium-low until smooth.
6. Place the springform pan in a large roasting pan and pour the batter into the pan. Fill the roasting pan with boiling water so that the water comes to at least halfway up the sides of the pan (this is easiest done at the oven). Bake the cheesecake for about 65 minutes until it loses its surface shine and jiggles in the centre.
7. Transfer the pan from the water bath to a cooling rack. After letting the cake cool for 10 minutes, run a palette knife around the inside edge of the springform pan (this helps prevent cracks from developing while the cake cools). Let the cheesecake cool completely (cooling can take up to 2 hours) before chilling, uncovered, overnight.
8. Release the sides of the springform pan and transfer the chilled cheesecake to a platter or cake stand.
9. For the ganache, heat the cream and butter in a saucepan over medium-high heat until it just begins to bubble. Pour this mixture over the chopped chocolate, let it sit for a minute and then gently stir with a spatula until the chocolate has melted and the ganache is smooth.
10. Pour the ganache over the centre of the cheesecake. Using an offset spatula, quickly but gently spread the ganache to the edges of the cake, coaxing it just over the top edge to drip down the sides a little (the chilled cheesecake will set the ganache relatively quickly). Chill the cheesecake, uncovered, until ready to serve. Once cut, cover the cut surface directly with parchment or plastic wrap and it will keep in the fridge for up to 4 days.
Notes
You know you have a serious chocolate-lover’s dessert when it calls for over a pound of chocolate!
The smooth, satiny ganache top to this cheesecake leaves you open to decorate it as you wish. Write a greeting in melted white chocolate, add a few berries or edible flowers, or even add more chocolate by using a vegetable peeler to grate curls from a block of chocolate.
From Baking Day with Anna Olson, Appetite by Random House, 2020.
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#AnnaOlson #Chocolate #Cheesecake