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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
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
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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  • http://chocolateandcarrots.com Caroline @ chocolate and carrots

    I’ve actually never made a cheesecake because of the exact reason you mentioned…however, you have given me the courage to try. My family has the same expectations of me too…always bring the dessert and make it rich! ;-)

  • http://theprocrastobaker.blogspot.com/ Sasha @ The Procrastobaker

    oh wowww…there are not words to express how amazing this looks. It actually seems less difficult than i expected so i might save this for if im feeling adventurous one day! Delicious recipe and so gorgeous photography as normal! :)

  • http://mylittlecelebration.com dana @ my little celebration

    WOW. This looks amazing. I’ll have to bookmark this for future family gatherings :D

  • http://www.pinchofyum.com Lindsay @ PinchofYum

    WHAT?! This is beautiful!! Your pictures are incredible, too! Wow. I want to make this today, right now, 5 minutes ago. My question is – do you have to use a cheesecake pan / springform pan? I have a pie pan, but I don’t know if that’s going to cut it this time.

    • erin

      hmmm… Your pie pan may work. My only concern is that it would be too much filling for the depth of a pie pan (unless it was deep dish.) Originally I had thought about halving the filling part and baking it as a tart.

  • http://muppyat.blogspot.com/ muppy

    yum , you seriously just made me crave sweets

  • http://cookieandkate.com Cookie and Kate

    Woahhh there. I was practically drooling when I read the title of this post, and the photos certainly didn’t help anything. I don’t make rich desserts often, but I’m saving this one for a special occasion. :)

  • http://nubbytongue.blogspot.com/ Nubby Tongue

    OHMYGOSH. Everything you make is exactly on par with my palate! I think I’ve bookmarked 8 or 10 of your recipes in the last few months. Now Cream Cheese & Corn Potstickers beside Espresso-Chocolate Cheesecake?? You’re doing me and my diet in, woman!

  • Sma

    I made this cheesecake filling with a vanilla wafer crust and a homemade carmel topping, it was fantastic! Thanks for the base recipe! :)

  • JCY

    Have this in the oven right now and the whole house smells divine! My husband is going to freak out for this (it’s for his b-day tomorrow). Q is, why the big gap in time at the 250-degree cooking segment? I’ve had it in for 60 mins and not sure it needs 30 more mins. Know it depends on individual ovens, but that’s a big variance. What’s your usual? (gas stove here). Thanks!!

    • erin

      I think that was how the original recipe had the timing and I think mine is usually between 60-70 and I have a has oven. Your husband is a lucky man ;)

  • Selina

    Hi Erin,

    I am newee in the bakerya and just started experimenting. Unfortunately, my cake cracked after I took it out from the oven:(. Any suggestions? Thanks!