Chocolate Espresso Cheese Cake
- 30m Prep Time
- 1h 12mCook Time
- 5h Ready In
A rich and creamy cheesecake with a chocolate espresso twist, featuring a graham cracker crust and a silky ganache topping.
Ingredients
- 355 ml graham cracker crumbs
- 73.9 ml unsalted butter melted
- 4.93 ml ground cinnamon
- 142 g bittersweet chocolate
- 14.8 ml instant espresso coffee
- 794 g cream cheese at room temperature
- 237 ml granulated sugar
- 59.1 ml cornstarch
- 4.93 ml pure vanilla extract
- 1.23 ml almond extract
- 2.46 ml kosher salt
- 3 extra-large eggs at room temperature
- 118 ml sour cream at room temperature
- 113 g semi-sweet chocolate
- 59.1 ml heavy cream
Nutrition (per serving, estimated)
Estimated based off 9 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 88.3 mg
- Iron: 0.36 mg
- Magnesium: 9.07 mg
- Phosphorus: 106 mg
- Potassium: 123 mg
- Zinc: 0.55 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 355 ml graham cracker crumbs
- 4.93 ml ground cinnamon
- 142 g bittersweet chocolate
- 14.8 ml instant espresso coffee
- 237 ml granulated sugar
- 59.1 ml cornstarch
- 4.93 ml pure vanilla extract
- 1.23 ml almond extract
- 2.46 ml kosher salt
- 113 g semi-sweet chocolate
- 59.1 ml heavy cream
Prepare
- Melt 73.9 ml unsalted butter
- 794 g cream cheese, at room temperature
- 3 extra-large eggs, at room temperature
- 118 ml sour cream, at room temperature
Let's Cook
-
Step 1.
Preheat the oven to 350 degrees F.
-
Step 2.
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.
-
Step 3.
Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan.
-
Step 4.
Bake for 12 minutes. Cool to room temperature.
-
Step 5.
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.
-
Step 6.
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.
-
Step 7.
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.
-
Step 8.
With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.
-
Step 9.
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.
-
Step 10.
Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.
-
Step 11.
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.
-
Step 12.
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.
-
Step 13.
Drizzle the ganache over the top of the cheesecake.