We all know that Ina Garten is my favorite, right?? Well, this recipe comes from her TV show that I adore watching. I think it’s the simplicity of her cooking and the close cut shots of all the food.
Need a chocolate & coffee fix? Pin it to save!
When I saw her make this recipe for Chocolate Espresso Cheesecake, I knew I had to make it at home. My three favorite things in one dish, no brainier.
Chocolate Espresso Cheesecake
Author: Alexis Sanchez
Ingredients
Crust
- 1½ cups Graham Cracker Crumbs (about 10 crackers)
- 5 Tablespoons Unsalted Butter, Melted
- 1 Teaspoon Sugar
Filling
- 5 Ounces Bittersweet Chocolate
- 1 Tablespoon Instant Espresso
- 4 Cream Cheese 8 oz. Packages (at room temperature)
- 1 Cup Sugar
- ¼ Cup Cornstarch
- 1 Teaspoon Vanilla Extract
- ¼ Teaspoon Almond Extract
- ½ Teaspoon Salt
- 3 Large Eggs
- ½ Cup Sour Cream
Ganache
- ¼ Pound Semi-Sweet Chocolate
- ¼ Cup Heavy Cream
Instructions
- Preheat the oven to 350 degrees F.
- To make the crust: Place the graham cracker crumbs, melted butter and sugar 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 1½ 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 with a fork over the top of the cheesecake.
- Slice a piece, serve with some coffee, cream and ENJOY!
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This looks delicious!
Thanks, Amanda!
This is a mouth-watering cake!!
It looks sooooooooooooo deliicious
Thanks, Winnie! 😀