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Chocolate Espresso Cheesecake with Ganache Recipe

Chocolate Espresso Cheesecake with Ganache Recipe

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Chocolate Espresso Cheesecake with Ganache

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Ingredients

Count

Nutrition

565

Calories

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Ingredients:

Serving

1 1/2 cups graham cracker crumbs (10 crackers)
5 tbsp unsalted butter, melted
1 tsp ground cinnamon
5 oz bittersweet chocolate
1 tbsp instant espresso coffee
1 3/4 lb cream cheese, at room temperature
1 cup granulated sugar
1/4 cup cornstarch
1 tsp pure vanilla extract
1/4 tsp almond extract
1/2 tsp kosher salt
3 extra-large eggs, at room temperature
1/2 cup sour cream, at room temperature
1/4 lb semi-sweet chocolate
1/4 cup heavy cream

Directions:

Preheat the oven to 350 degrees F.
To make the crust:
Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.
Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.
To make the filling:
Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.
Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.
For the ganache:
Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	564.91 Kcal (2365 kJ)
Calories from fat	332.66 Kcal
		% Daily Value*
Total Fat	36.96g	57%
Cholesterol	140.76mg	47%
Sodium	457.86mg	19%
Potassium	134.91mg	3%
Total Carbs	53.22g	18%
Sugars	34.2g	137%
Dietary Fiber	1.93g	8%
Protein	8.21g	16%
Vitamin C	0.1mg	0%
Vitamin A	0.1mg	2%
Iron	1.3mg	7%
Calcium	100.6mg	10%

Amount Per 100 g
Calories	333.99 Kcal (1398 kJ)
Calories from fat	196.68 Kcal
		% Daily Value*
Total Fat	21.85g	57%
Cholesterol	83.22mg	47%
Sodium	270.7mg	19%
Potassium	79.77mg	3%
Total Carbs	31.47g	18%
Sugars	20.22g	137%
Dietary Fiber	1.14g	8%
Protein	4.85g	16%
Vitamin C	0.1mg	0%
Iron	0.7mg	7%
Calcium	59.5mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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