Double Chocolate Espresso Cheesecake |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 16 |
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Every slice of this creamy cheesecake is a standout. The classic pairing of chocolate and coffee is sure to please partygoers.Cheryl Perry, Hertford, North Carolina Ingredients:
1-1/2 cups crushed vanilla wafers (about 45) |
1/4 cup butter, melted |
2 tablespoons sugar |
1/4 teaspoon instant espresso powder |
filling: |
4 packages (8 ounces each) cream cheese, softened |
1-1/2 cups sugar |
1 cup sour cream |
1 cup 60% cacao bittersweet chocolate baking chips, melted |
1/2 cup baking cocoa |
1/4 cup half-and-half cream |
1 tablespoon king arthur unbleached all-purpose flour |
5 eggs, lightly beaten |
1-1/2 teaspoons instant espresso powder |
1 teaspoon vanilla extract |
topping: |
1 cup coffee liqueur |
1 tablespoon half-and-half cream |
1 cup heavy whipping cream |
2 tablespoons confectioners' sugar |
1/2 cup 60% cacao bittersweet chocolate baking chips, chopped |
16 chocolate-covered coffee beans |
Directions:
1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a large bowl, combine the wafer crumbs, butter, sugar and espresso powder. Press onto the bottom and 1-in. up the sides of prepared pan.
3. In a large bowl, beat the cream cheese, sugar, sour cream, melted chocolate, cocoa, cream and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the espresso powder and vanilla. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
4. Bake at 350° for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
5. In a small saucepan, combine liqueur and half-and-half. Bring to a boil; cook until liquid is reduced by half. Meanwhile, in a large bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form.
6. Drizzle cheesecake with coffee syrup; garnish with whipped cream, chocolate and coffee beans. Yield: 16 servings.
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