Description
Indulge in a rich espresso cheesecake with a chocolate crust that captivates your senses and promises a melt-in-your-mouth experience.
Ingredients
Scale
- 2 cups chocolate cookie crumbs (like Oreos, no filling)
- 5 tbsp melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 tbsp instant espresso powder
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup heavy cream (for ganache)
- 4 oz semi-sweet chocolate, finely chopped
- Dark chocolate shavings or curls (for garnish)
Instructions
- Preheat your oven to 325°F (160°C).
- Prepare the crust by combining chocolate cookie crumbs and melted butter, then pressing into a 9-inch springform pan. Bake for 10 minutes and let cool.
- Make the filling by beating softened cream cheese until smooth, adding sugar, sour cream, heavy cream, espresso powder, and vanilla extract until silky.
- Incorporate the eggs one at a time, mixing well after each addition for airiness.
- Pour the filling over the cooled crust and smooth the top. Bake for 50-60 minutes until edges are set but center jiggles slightly.
- Cool the cheesecake in the oven for an hour, then prepare the ganache by heating heavy cream and pouring it over chopped chocolate. Stir until smooth.
- Top the cheesecake with ganache and garnish with dark chocolate shavings.
- Chill for at least 4 hours, preferably overnight before serving.
Notes
Make a day ahead for optimal flavor. Avoid overmixing to prevent cracks during baking.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg