Chocolate Espresso Cheesecake |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 4 |
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I believe I got this from Debbie Fields' TV show. It's the absolute best cheesecake I've ever had, even without the glaze. To respond to a review, I actually made this with a chocolate cookie crust (sorry, I don't have a recipe), so I can't comment on whether the recipe for the crust is good or not. Since the reviewer thought it was horrible, maybe you should try your own chocolate cookie crust instead. Fields, but it didn't sound like one I wanted to try. Ingredients:
1 1/2 cups ground pecans |
1 1/2 cups chocolate wafers |
3/8 cup butter |
16 ounces cream cheese, room temp |
1 cup dark brown sugar |
4 large eggs, room temp |
1 cup sour cream |
2 teaspoons vanilla |
8 ounces semisweet chocolate |
1/3 cup espresso |
1/3 cup heavy cream |
1 tablespoon sugar |
3 ounces semisweet chocolate |
Directions:
1. Crust: Stir together ingredients.
2. Press on sides of springform pan and refrigerate.
3. Drizzle 3 oz.melted semisweet chocolate over it. (This 3 oz. is optional, and it's not included in the ingredients above).
4. Filling: Cream cream cheese.
5. Add brown sugar.
6. Add eggs, one at a time, beating well.
7. Add vanilla, coffee, cooled chocolate, and sour cream, separately.
8. Blend after each addition.
9. Place the cheesecake in water bath with foil around pan.
10. Bake at 300F for 1 hr.;.
11. reduce to 275F for 1 hr; reduce to 250F for 30 minute.
12. Glaze: After cheesecake has cooled, melt ingredients in microwave and pour warm over cooled cheesecake.
13. Now I usually don't add the chocolate drizzle over the bottom, and I just make a plain chocolate crust (without the nuts).
14. But I promise you, this is the best chocolate cheesecake I've ever eaten.
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