Chocolate Espresso Cheesecake with Ganache

2007, Ina Garten, All Rights Reserved

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Picture of Chocolate Espresso Cheesecake with Ganache Recipe Photo: Chocolate Espresso Cheesecake with Ganache Recipe
Rated 4 stars out of 5
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  • Read 121 Reviews
Total Time:
--
Yield:
12 to 15 servings
Level:
Intermediate
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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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Newest Ratings and Reviews

Read all 121 reviews

  • on March 23, 2013

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    The cheesecake was delicious, however mine not only cracked, it had huge craters in it. I'm not sure why because I make Ina's other cheesecake all the time and have never had a problem. The cracks were there before I turned off the oven to cool. Does mixing it too long make the cracks?

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  • on December 23, 2012

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    The cheesecake was delicious, however mine not only cracked, it had huge craters in it. I'm not sure why because I make Ina's other cheesecake all the time and have never had a problem. I will make this agaiin, but next time, I'll use a water bath and I'll omit the almond extract and increase the vanilla extract. Served it with real whipped cream, raspberries and mint leaves. Delicious. Will also maybe add some cocoa powder to batter since it was not as "chocolatey" as we would have liked.

    people found this review Helpful.
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  • on December 17, 2012

    Flag

    This recipe is fantastic! It's so rich and smooth I just couldn't get enough of it! Everyone in my family loved this cheesecake, even those who don't like coffee. Because I'm allergic to eggs, I substituted a heaping 3/4 of silken tofu for the eggs, and it still turned out perfect!

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