Recipes : Chocolate Espresso Cheesecake with Ganache : Food Network

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Chocolate Espresso Cheesecake with Ganache
2007, Ina Garten, All Rights Reserved

Ingredients
For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
5 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon

For the filling:
5 ounces bittersweet chocolate
1 tablespoon instant espresso coffee
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

For the ganache:
1/4 pound semi-sweet chocolate
1/4 cup heavy cream

Directions
Preheat the oven to 350 degrees F.

Ingredients
To make the crust:

Directions
Place the graham cracker crumbs, melted butter and cinnamon in a food
processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan.
With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room
temperature.

Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of
simmering water. Add the espresso and stir until just melted. Set aside until cooled to room
temperature.

Ingredients
To make the filling:

Directions
Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts
and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until
light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing
well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and
the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.

Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide
for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until
completely cooled.

Ingredients
For the ganache:

Directions
Finely chop the semisweet chocolate and place it in a heat-proof bowl
set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled
to room temperature.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the
cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the
top of the cheesecake.