Description
Rich and creamy espresso chocolate cheesecake delivers intense coffee and chocolate notes. Silky layers meld European baking traditions with bold flavor profiles, promising delightful indulgence for dessert enthusiasts.
Ingredients
Scale
- 3 packages (24 oz/680 g) full-fat cream cheese
- 1 cup (200 g) granulated sugar
- 3 large eggs
- 2 cups (240 g) oreo crumbs
- 1 cup (170 g) semi-sweet chocolate chips
- 4 tbsps (60 ml) unsalted butter, melted
- 1 tsp vanilla extract
- ⅓ cup (80 ml) brewed espresso
- ½ cup (120 ml) heavy cream
Instructions
- Crust Preparation: Pulverize Oreo cookies into fine, uniform crumbs using a food processor, then blend thoroughly with melted butter to create a cohesive mixture.
- Crust Setting: Press the crumb mixture firmly and evenly into a springform pan, pre-baking at 350°F for 10 minutes, then cool completely while reducing oven temperature to 325°F.
- Cheesecake Base: Whip cream cheese until ultra-smooth, gradually incorporating sugar to achieve a light, airy consistency, then blend in espresso and vanilla extract.
- Batter Integration: Gently fold eggs into the mixture one at a time, maintaining a silky texture and ensuring even incorporation of all ingredients.
- Baking Process: Pour the batter over the cooled crust, create a water bath by placing the springform pan in a larger dish filled with hot water, and bake for 70-80 minutes until the center shows a subtle wobble.
- Cooling Technique: Turn off the oven, crack the door open, and allow the cheesecake to cool gradually for one hour, then refrigerate overnight to set completely.
- Ganache Finale: Heat cream to a rolling boil, pour over chocolate chips, let sit briefly, then stir to create a glossy mixture, cooling slightly before spreading evenly over the chilled cheesecake.
- Presentation: Optional garnish of delicate chocolate shavings adds an elegant finishing touch to the decadent espresso cheesecake.
Notes
- Crush Cookies Perfectly: Use a food processor for uniform, fine crumbs without large chunks to ensure a smooth, professional-looking crust.
- Create Crust Stability: Press cookie mixture firmly and evenly into the pan, pre-baking helps set a sturdy foundation for your cheesecake.
- Achieve Silky Batter: Beat cream cheese until completely smooth, add ingredients gradually, and fold eggs gently to maintain a luxurious, lump-free texture.
- Master Water Bath Technique: Carefully place springform pan in a larger dish with hot water to ensure even baking and prevent cracking, creating a perfectly creamy cheesecake.
- Prep Time: 30 minutes
- Cook Time: 75-95 minutes
- Category: Desserts, Drinks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 13
- Calories: 355
- Sugar: 23 g
- Sodium: 235 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg