Bake
Espresso Chocolate Cheesecake
An easy and delicious recipe for No-Bake
Espresso Chocolate Cheesecake! So rich and creamy… it’s hard to stop at one
slice.
Ingredients
For the Chocolate Cookie Crust:
·
(1) regular full-size package Oreo cookies,
crushed into fine crumbs
·
8 tablespoons unsalted butter, melted
·
1/2 teaspoon espresso powder
For the Espresso Cheesecake Filling:
·
14 ounces bittersweet chocolate, coarsely
chopped
·
1 and 1/2 teaspoons espresso powder
·
1 and 1/2 pounds (680g/24 ounces) full-fat
cream cheese, at room temperature
·
1 cup (198g/7 ounces) granulated sugar
·
1/4 cup (53g/1 and 7/8 ounces) light brown
sugar, packed
·
1 Tablespoons Dutch-process cocoa
powder
·
1 and 1/2 teaspoons vanilla extract
·
1 cup (8 ounces) heavy cream, at room
temperature
For the Espresso Ganache:
·
1 and 1/3 cups (226g/8 ounces) semi-sweet
chocolate, finely chopped
·
1 and 1/4 cups (12 ounces) heavy cream
·
1/4 cup (57g/2 ounces) unsalted butter,
at room temperature, cut into cubes
·
1 teaspoon espresso powder
·
Espresso beans, for garnish, optional
·
Chocolate shavings, for garnish,
optional
Instructions
For the Chocolate Cookie Crust:
1. Lightly grease the bottom and sides of a 9-inch springform
pan.
2. In a large bowl combine the Oreo cookie crumbs, melted
butter, and espresso powder; mix well to combine.
3. Press the crust into the prepared pan, pressing it firmly
down in the middle and slightly up the sides. Place crust in the freezer while
you prepare the filling.
For the Espresso Cheesecake Filling:
1. Fill a medium pot one-third full with water and bring it
to a low simmer over medium heat.
2. Place a heatproof bowl that will fit on top of the pan
snugly, but will not touch the simmering water, on top of the pan. Reduce the
heat to low and add the chopped chocolate into the bowl over the pot. Heat
until the chocolate is completely melted, stirring occasionally with a silicon
spatula. Remove the pot from the heat, leaving the bowl of chocolate over the
hot water. Stir in the espresso powder. Set aside until needed.
3. In the bowl of a food processor (or high-powered blender),
pulse the cream cheese until completely smooth, scraping down the sides of the
bowl as needed, about 2 minutes. Add in both sugars and cocoa powder and beat
smooth. Add in the vanilla and heavy cream and mix until just combined, about
20 seconds. Fold in the chocolate until evenly combined.
4. Remove the bowl from the food processor and, using a
rubber spatula, stir the filling several times to ensure it’s evenly blended.
5. Remove the crust form the freezer.
6. Scrape the filling over the crust and smooth the
top.
7. Transfer the cheesecake to the refrigerator to chill for at
least 6 hours.
For the Espresso Chocolate Ganache:
1. Add chopped chocolate to a medium bowl; set aside.
2. In a small saucepan over medium-heat, bring the cream to a
low simmer. Pour half of the cream on top of the chocolate pieces and set aside
for 2 minutes. With a whisk, begin to incorporate the melted chocolate into the
cream. Slowly add the remaining cream and continue carefully whisking until
smooth and glossy.
3. Add in the butter and use a spatula to stir until the
butter is completely melted. Fold in the espresso powder. The mixture will be
dark and glossy.
4. Place a 1/2 cup of the ganache in a small bowl, and set it
aside until needed.
5. Pour remaining ganache over the chilled cheesecake.
Sprinkle with chocolate shavings, if using. Set aside until ganache is set,
about 1 hour.
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8................... full instruction: https://bakerbynature.com/no-bake-espresso-chocolate-cheesecake/
