Double Chocolate Espresso Cheesecake
Ingredients
- 1-1/2 cups crushed vanilla wafers (about 45)
- 1/4 cup butter, melted
- 2 tablespoons sugar
- 1/4 teaspoon instant espresso powder
- filling:
- 1 cup sour cream, room temperature
- 1/4 cup half-and-half cream, room temperature
- 1 cup 60% cacao bittersweet chocolate baking chips, melted
- 1-1/2 teaspoons instant espresso powder
- 1 teaspoon vanilla extract
- 4 packages (8 ounces each) cream cheese, softened
- 1-1/2 cups sugar
- 1/2 cup baking cocoa
- 1 tablespoon all-purpose flour
- 5 large eggs, room temperature, lightly beaten
- topping:
- 1 cup coffee liqueur
- 1 tablespoon half-and-half cream
- 1 cup heavy whipping cream
- 2 tablespoons confectioners' sugar
- 1/2 cup 60% cacao bittersweet chocolate baking chips, chopped
- 16 chocolate-covered coffee beans
Directions
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
- In a large bowl, combine the wafer crumbs, butter, sugar and espresso powder. Press onto the bottom and 1 in. up the side of prepared pan.
- In a small bowl, stir together sour cream, half-and-half and melted chocolate until blended; set aside. In a second bowl, combine espresso powder and vanilla; set aside.
- In a large bowl, beat the cream cheese and sugar; add chocolate mixture, cocoa and flour until smooth. Stir in the espresso mixture. Add eggs; beat on low speed until just combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. hot water to larger pan.
- Bake until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan.
- In a small saucepan, combine liqueur and half-and-half. Bring to a boil; cook until liquid is reduced by half. Meanwhile, in a large bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form.
- Drizzle cheesecake with coffee syrup; garnish with whipped cream, chocolate and coffee beans.
Nutrition Facts
1 piece: 610 calories, 40g fat (23g saturated fat), 170mg cholesterol, 259mg sodium, 52g carbohydrate (41g sugars, 2g fiber), 9g protein.