Espresso Chocolate Cheesecake

Name: Espresso Chocolate Cheesecake
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Yield: 12 people
Ingredients: 1 3/4 cups Graham cracker crumbs; 3/4 cup raw cane sugar; 2 teaspoons espresso powder; 1/4 cup salted butter; 1 3/4 cups 35% cream; 1/4 cup espresso coffee; 250 g semi-sweet chocolate; 680 g cream cheese; 1 teaspoon pure vanilla; 3 large eggs; 170 g dark chocolate; pinch fine sea salt; 12 Chocolate covered coffee beans

User Reviews

4.0

3 reviews

Good

Prep Time
1 hr
Cook Time
mins
Total Time
1 hr 50 mins
Servings
12 people
Calories
380 kcal
Course
Dessert
Cuisine
American

Espresso Chocolate Cheesecake

Nicole Henderson

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Dark and decadent, this is a special occasion dessert!

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Ingredients

Servings

1 3/4 cups Graham cracker crumbs
3/4 cup raw cane sugar + 2 Tablespoons
2 teaspoons espresso powder divided
1/4 cup salted butter melted
1 3/4 cups 35% cream divided
1/4 cup espresso coffee (2oz shot)
250 g semi-sweet chocolate chopped
680 g cream cheese (2x340g tubs)
1 teaspoon pure vanilla
3 large eggs room temperature
170 g dark chocolate chopped
pinch fine sea salt
12 Chocolate covered coffee beans optional

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Instructions

Preheat oven to 350F. In a small bowl, combine the cookie crumbs and 2 tablespoons cane sugar. Stir ½ teaspoon of espresso powder into the melted butter, then pour the butter over the crumbs. Mix to combine, then press into the bottom of a 10-inch springform pan. Bake the crust for 7 minutes, then remove from oven and cool.
In a medium heatproof bowl (I use Pyrex), combine 1 teaspoon of espresso powder, ¾ cup of cream, espresso shot and semi-sweet chocolate. Place the bowl on a slightly smaller pot with an inch of boiling water in it. Place the pot over medium heat and simmer the water gently until it warms the cream and melts the chocolate. Stir gently until the mixture is smooth. Cool for 5 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, slowly mix the cream cheese and ¾ cup of sugar together. Add the vanilla, increase the mixer to high and cream the ingredients for 2 minutes. Stop the mixer and scrape down the sides frequently with a spatula.
Gently tip the melted chocolate into the mixer. Stir slowly to incorporate. Add the eggs, one at a time, and stir on low to combine.
Stop the mixer. Pour the cheesecake batter over the prepared crust. Place in the center of the oven bake until set, about 50 minutes. Cool completely.
In the same heatproof bowl, combine dark chocolate, the remaining cup of cream, ½ teaspoon espresso powder and a pinch of salt. Set the bowl over simmering water and melt the chocolate again. Stir gently to combine, then pour the chocolate over the baked cheesecake. Refrigerate overnight, then remove the ring around the edge.
Decorate with chocolate covered coffee beans if desired, then slice with a hot knife and serve.