If you like the combination of coffee and chocolate in desserts, then this espresso chocolate cheesecake is the ideal treat for you! So simple to prepare and so rich and chocolatey…. plus, it goes perfectly with a cup of latte macchiato. Try the recipe:
For the crust:
- 1 ½ cups (170 grams) ground walnuts
- 1 ½ cups (185 grams) chocolate wafer cookies blended into fine crumbs
- 7 (90 grams) tablespoons melted butter
- 5 ounces’ (100 grams) semi-sweet chocolate, melted
For the filling:
- 16 ounces’ (450 grams) cream cheese, at room temperature
- 1 cup (215 grams) firmly packed brown sugar
- 2 teaspoons vanilla
- 4 large eggs, at room temperature
- 8 ounces (230 grams) semisweet chocolate, melted and cooled
- ½ cup freshly brewed espresso
- 1 cup (250 grams) sour cream
For the glaze:
- ⅓ cup (75 grams) heavy cream
- 3 ounces’ (85 grams) semisweet chocolate, chopped
- 1 ½ teaspoon sugar
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Instructions:
To make the crust:
- Preheat oven to 300°F/150°C/Gas Mark 2. Butter the bottom and sides of a springform pan (9-inch).
- After blending the chocolate wafer cookies into fine crumbs, combine them with the grounded walnuts, and melted butter; stir until well incorporated.
- Press into the bottom and sides of the prepared pan. Refrigerate to set for 10 minutes.
To make the filling:
- In a mixing bowl, using an electric mixer, whisk brown sugar and cream cheese until smooth. Apply the eggs, one at a time, mixing for 20 seconds after each addition.
- Apply melted chocolate and vanilla extract; beat until combined. Pour espresso and beat until incorporated. Finally, add sour cream and beat until smooth. Pour filling into prepared crust.
- Next, fill a baking pan ½ way full with water and put on bottom oven’s rack. Bake on the middle rack for 60 minutes.
- Lower the temperature of the oven to 275°F/140°C/Gas Mark 1, and bake 60 minutes longer.
- Lower the temperature of the oven to 250°F/130°C/Gas Mark ½, and bake 30 minutes longer.
- Turn off oven; leave cheesecake in for 25 minutes with the door closed.
- Remove and let cool to room temperature. Then, cover and refrigerate at least 4 hours (ideally overnight) to set.
To make the glaze:
- In a saucepan, heat semisweet chocolate, heavy cream, and sugar until melted and smooth; stir frequently.
- Spread glaze over top of cheesecake and using a spatula smooth the cake.
- Chill for 1 hour to firm the glaze. Slice and serve.
Enjoy!
