There are certain expectations in my family when it comes to food.

Over the past few years, some of my family has become some-what “snobbish” about food.  We avoid overly processed foods that taste dull and tend to have a wide array of healthy choices at every meal.  However, there is one expectation (usually placed on me) about providing desserts and the motto is, “the richer, the better.”  I mean, we only get together on holidays and when else can I make rich desserts without feeling too terribly guilty?

There also seems to be an addendum placed on that expectation: Cheesecakes are always welcome.  People are always amazed at cheesecake when really, they aren’t that hard to make (and therefore, really not worth the price you would pay at a bakery!)

So, I love to experiment with flavors and while my tiramisu cheesecake is still my favorite, this cheesecake is a really close second.  It doesn’t get much better than espresso and chocolate together!

Go ahead!  Make a cheesecake!  Your family will love you!

Chocolate Covered Espresso Cheesecake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
Ingredients
  • Crust:
  • 2 cups chocolate cookies
  • ¼ cup natural sugar
  • ½ cup butter, melted
  • Cheesecake:
  • 32 ounces cream cheese
  • 1 cup natural sugar
  • 3 tablespoons flour
  • 5 large eggs
  • ⅓ cup heavy cream
  • 2 tablespoons espresso powder
  • Ganache:
  • 12 ounces semi-sweet chocolate
  • ¾ cup heavy cream
Instructions
  1. Pull cream cheese, eggs, and cream; bring to room temperature. Combine espresso powder and heavy cream together, set aside.
  2. Preheat oven to 350˚.
  3. In a food processor, pulse chocolate cookies until crumbly. Add in sugar and butter, continuing to pulse until combined. Press into a 9″ cheesecake pan and bake for 12-15 minutes. Remove from oven and let cool.
  4. In a stand mixer bowl, beat cream cheese, sugar, and flour together until well combined; scrapping down the sides as needed. Add one egg at a time and beat well. Finally, add in heavy cream (mixed with espresso powder) and beat until cheesecake is combined (being careful to not over beat.)
  5. Pour mixture into crust and place in oven. Bake for 15 minutes and then reduce oven temperature to 250˚. Continue to bake cheesecake for 60-90 more minutes or until cheesecake barely wiggles and is set.
  6. Remove from oven and let cool to room temperature. Place in refrigerator overnight and let cool.
  7. The following day, place chopped chocolate in a heat-proof bowl. In a small pot, heat heavy cream almost to a boil. Remove from heat and pour over chocolate. Let sit for 2 minutes and then whisk until the ganache is well combined. Place in refrigerator until ganache becomes slightly set.
  8. Remove cheesecake from pan and place on a serving plate. Pour ganache over cheesecake and let place back in refrigerator until ganache is set and you are ready to serve!

 

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