Name: Double Chocolate Espresso Cheesecake
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 1-1/2 cups crushed vanilla wafers (about 45) -; 1/4 cup butter, melted -; 2 tablespoons sugar -; 1/4 teaspoon instant espresso powder -; Filling: -; 1 cup sour cream, room temperature -; 1/4 cup half-and-half cream, room temperature -; 1 cup 60% cacao bittersweet chocolate baking chips, melted -; 1-1/2 teaspoons instant espresso powder -; 1 teaspoon vanilla extract -; 4 packages (8 ounces each) cream cheese, softened -; 1-1/2 cups sugar -; 1/2 cup baking cocoa -; 1 tablespoon all-purpose flour -; 5 large eggs, room temperature, lightly beaten -; Topping: -; 1 cup coffee liqueur -; 1 tablespoon half-and-half cream -; 1 cup heavy whipping cream -; 2 tablespoons confectioners' sugar -; 1/2 cup 60% cacao bittersweet chocolate baking chips, chopped -; 16 chocolate-covered coffee beans -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Double Chocolate Espresso Cheesecake

1. 1-1/2 cups crushed vanilla wafers (about 45) -

2. 1/4 cup butter, melted -

3. 2 tablespoons sugar -

4. 1/4 teaspoon instant espresso powder -

5. Filling: -

6. 1 cup sour cream, room temperature -

7. 1/4 cup half-and-half cream, room temperature -

8. 1 cup 60% cacao bittersweet chocolate baking chips, melted -

9. 1-1/2 teaspoons instant espresso powder -

10. 1 teaspoon vanilla extract -

11. 4 packages (8 ounces each) cream cheese, softened -

12. 1-1/2 cups sugar -

13. 1/2 cup baking cocoa -

14. 1 tablespoon all-purpose flour -

15. 5 large eggs, room temperature, lightly beaten -

16. Topping: -

17. 1 cup coffee liqueur -

18. 1 tablespoon half-and-half cream -

19. 1 cup heavy whipping cream -

20. 2 tablespoons confectioners' sugar -

21. 1/2 cup 60% cacao bittersweet chocolate baking chips, chopped -

22. 16 chocolate-covered coffee beans -

How to cook deliciously - Double Chocolate Espresso Cheesecake

1. Stage

Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.

2. Stage

In a large bowl, combine the wafer crumbs, butter, sugar and espresso powder. Press onto the bottom and 1 in. up the side of prepared pan.

3. Stage

In a small bowl, stir together sour cream, half-and-half and melted chocolate until blended. In a second bowl, combine espresso powder and vanilla.

4. Stage

In a large bowl, beat the cream cheese and sugar; add chocolate mixture, cocoa and flour until smooth. Stir in the espresso mixture. Add eggs; beat on low speed until just combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. hot water to larger pan.

5. Stage

Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan.

6. Stage

In a small saucepan, combine liqueur and half-and-half. Bring to a boil; cook until liquid is reduced by half. Meanwhile, in a large bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form.

7. Stage

Drizzle cheesecake with coffee syrup; garnish with whipped cream, chocolate and coffee beans.