ESPRESSO CHOCOLATE CHEESECAKE HARRIS
Categories Cake Milk/Cream Mixer Chocolate Egg Dessert Bake Freeze/Chill Cream Cheese Chill Sour Cream Gourmet
Yield Makes 1 cake
Number Of Ingredients 14
Steps:
- Make crust:
- Preheat oven to 325°F. and butter a 9-inch springform pan.
- In a bowl stir together wafer crumbs and butter. Press mixture onto bottom and 1 inch up side of pan. Bake crust in middle of oven 10 minutes and cool in pan on a rack.
- When crust is cool, wrap pan in foil by putting in middle of am 18-inch square of heavy-duty foil and crimping foil around bottom and up side of pan to secure.
- Make filling:
- In a large bowl with an electric mixer beat eggs with sugar until light and fluffy. Add cream cheese and beat until smooth. Sift cornstarch into mixture and add 1 teaspoon vanilla and sour cream. Beat filling until smooth and transfer 2 cups to a small bowl.
- In a small cup stir together espresso powder and remaining tablespoon vanilla, stirring until espresso powder is dissolved. Stir espresso mixture into filling in small bowl.
- Add chocolate to filling in large bowl, stirring until combined well, and fold in whipped cream. Pour chocolate filling into crust. Spoon espresso filling evenly over chocolate filling and spread to form an even layer, being careful not to mix layers.
- Put springform pan in a larger shallow baking pan and pour enough hot water to reach halfway up side of springform pan. Bake cheesecake in middle of oven 1 1/2 hours. Turn off oven and let cheesecake stand 15 minutes with oven door closed. Transfer cheesecake in pan to a rack and cool completely. Chill cheesecake, covered, at least 1 day and up to 2. Run a thin knife around edge of pan and remove side.
- Garnish cheesecake with chocolate curls. To serve, cut cheesecake with a sharp knife dipped in hot water.
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Charles Voukitchevitch
[email protected]This cheesecake is definitely worth trying! It's rich, decadent, and has the perfect balance of espresso and chocolate flavors.
Seyid Mohammed
[email protected]Overall, I thought this cheesecake was just okay. It wasn't bad, but it wasn't amazing either.
Khaled Mahommed
[email protected]The cheesecake didn't set properly. I'm not sure what went wrong.
Maxwell Nana Boateng
[email protected]The cheesecake was a bit dense for my liking. I would have preferred it to be a bit lighter and fluffier.
Subhan Ali
[email protected]This cheesecake was a bit too sweet for my taste. I think I would have preferred it with less sugar.
Serine Serine
[email protected]I'm not a huge fan of espresso, but I really enjoyed this cheesecake. The chocolate flavor was rich and decadent, and the espresso added a nice touch of bitterness.
Ukaegbu Emmanuel
[email protected]I made this cheesecake for a party and it was a huge success. Everyone loved it! The espresso and chocolate flavors were a perfect combination.
Makayla Harris
[email protected]This cheesecake was delicious! The espresso and chocolate flavors were perfectly balanced. I would definitely recommend this recipe to anyone who loves chocolate and cheesecake.
Crazy Jay58
[email protected]I love chocolate and cheesecake, so this recipe was a no-brainer for me. It was easy to make and tasted amazing. The espresso added a nice depth of flavor to the cheesecake.
Kasun Rangashan
[email protected]This cheesecake was a hit! It was rich, decadent, and the perfect balance of sweet and bitter. The espresso and chocolate flavors were perfectly complemented by the creaminess of the cheesecake. I would definitely make this again.