Photo: Chocolate Espresso Cheesecake with Ganache Recipe
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.
To make the crust:
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.
To make the filling:
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.
For the ganache:
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.
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By mdiana2_11590264
Poughkeepsie, NY
on January 01, 2012
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This was amazing--the best chocolate cheesecake I have ever made or tasted! The only change I made was using Famous chocolate wafers for the crust. No cracks with the water bath, and a nonstick springform pan made it just slide right out. The ganache topping made it look gorgeous!
By a.bumgardner723...
saint clairsvil...
on November 22, 2011
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I've made this cheesecake a few times and it just keeps getting better. So rich! Make sure you cool it very slowly so it doesn't crack, but if it does, just fill the cracks with ganache! I love Ina's recipes and so does everyone else. She has helped me cook so much better.
By Patti6639
on November 11, 2011
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Was looking for a recipe for a great chocolate cheesecake and this is it! Everyone, including me, loved it! Followed the recipe exactly save for two things - added one tablespoon sugar to the crust and used a water bath (no cracks!. As someone had previously mentioned, it is even better tasting on day two. Thanks Ina for yet another fabulous recipe!
Read all 106 reviews