Chocolate Espresso Cheesecake With Ganache
Serves: 3
Roxane Raynor
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
5 tbsps
Unsalted Butter (melted)1 tsp
Ground Cinnamon140 g
Bittersweet Chocolate1 cup
Granulated Sugar1 cup
Cornstarch1 tsp
Pure Vanilla Extract1 tsp
Almond Extract1 tsp
Kosher Salt450 g
Sweet Chocolate (semi-)1 cup
Heavy CreamDirections:
1
Preheat the oven to 350 degrees F
2
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
3
Pour into a 9-inch springform pan
4
With your hands, press the crumbs into the bottom of the pan
5
Bake for 12 minutes
6
Cool to room temperature
7
Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water
8
Add the espresso and stir until just melted
9
Set aside until cooled to room temperature
10
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
11
Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well
12
Scrape down the bowl and beater, as necessary
13
With the mixer on low, add the sour cream, and the cooled chocolate mixture
14
Mix thoroughly and pour into the cooled crust
15
Bake for 1 hour
16
Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours
17
Take the cake out of the oven and allow it to sit at room temperature, until completely cooled
18
For the ganache: Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water
19
Add the cream and stir until just melted
20
Set aside until cooled to room temperature
21
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake
22
Leave the cake on the bottom of the springform pan for serving
23
Drizzle the ganache over the top of the cheesecake