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Chocolate Espresso Cheesecake with Ganache

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This decadent cheesecake combines rich chocolate and bold espresso for a dessert that coffee and chocolate lovers will adore. Topped with a silky ganache, it’s perfect for special occasions.

Ingredients

Scale
  • 1 3/4 pounds cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1/4 cup cornstarch
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon kosher salt
  • 3 extra-large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 5 ounces bittersweet chocolate, chopped
  • 1 tablespoon instant espresso coffee
  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 1/4 teaspoon ground cinnamon
  • 1/4 pound semi-sweet chocolate, chopped
  • 1/4 cup heavy cream

Instructions

  1. Preheat oven to 350°F. Mix graham cracker crumbs, melted butter, and cinnamon; press into the bottom of a 9-inch springform pan. Bake for 12 minutes, then cool.
  2. Melt bittersweet chocolate with espresso over simmering water; cool. Beat cream cheese, sugar, cornstarch, vanilla, almond extract, and salt until fluffy. Add eggs one at a time, then sour cream. Fold in cooled chocolate mixture.
  3. Pour filling over crust. Bake until set but center jiggles slightly, about 1 hour. Cool, then chill. For ganache, heat cream, pour over semi-sweet chocolate, stir until smooth, and spread over cheesecake.

Notes

For best results, ensure all ingredients are at room temperature before mixing. The cheesecake can be made a day ahead and stored in the refrigerator. Let slices come to room temperature before serving for optimal flavor and texture.

Nutrition

Find it online: https://www.receipster.com/espresso-cheesecake-oreo-crust-ganache/

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