Espresso Chocolate Cheesecake Harris
Serves: 4
Eda Schinner
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
48
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
6 tbsps
Unsalted Butter (melted)4 large
Egg3 cup
Sugar680 g
Cream Cheese (softened)2 tbsps
Cornstarch1 tbsp
Vanilla Extract1 cup
Sour Cream2 tbsps
Instant Espresso PowderDirections:
1
Make crust: Preheat oven to 325°F
2
And butter a 9-inch springform pan
3
In a bowl stir together wafer crumbs and butter
4
Press mixture onto bottom and 1 inch up side of pan
5
Bake crust in middle of oven 10 minutes and cool in pan on a rack
6
When crust is cool, wrap pan in foil by putting in middle of am 18-inch square of heavy-duty foil and crimping foil around bottom and up side of pan to secure
7
Preheat oven to 325°F
8
And butter a 9-inch springform pan
9
In a bowl stir together wafer crumbs and butter
10
Press mixture onto bottom and 1 inch up side of pan
11
Bake crust in middle of oven 10 minutes and cool in pan on a rack
12
When crust is cool, wrap pan in foil by putting in middle of am 18-inch square of heavy-duty foil and crimping foil around bottom and up side of pan to secure
13
Make filling: In a large bowl with an electric mixer beat eggs with sugar until light and fluffy
14
Add cream cheese and beat until smooth
15
Sift cornstarch into mixture and add 1 teaspoon vanilla and sour cream
16
Beat filling until smooth and transfer 2 cups to a small bowl
17
In a small cup stir together espresso powder and remaining tablespoon vanilla, stirring until espresso powder is dissolved
18
Stir espresso mixture into filling in small bowl
19
In a large bowl with an electric mixer beat eggs with sugar until light and fluffy
20
Add cream cheese and beat until smooth
21
Sift cornstarch into mixture and add 1 teaspoon vanilla and sour cream
22
Beat filling until smooth and transfer 2 cups to a small bowl
23
In a small cup stir together espresso powder and remaining tablespoon vanilla, stirring until espresso powder is dissolved
24
Stir espresso mixture into filling in small bowl
25
Add chocolate to filling in large bowl, stirring until combined well, and fold in whipped cream
26
Pour chocolate filling into crust
27
Spoon espresso filling evenly over chocolate filling and spread to form an even layer, being careful not to mix layers
28
Put springform pan in a larger shallow baking pan and pour enough hot water to reach halfway up side of springform pan
29
Bake cheesecake in middle of oven 1 1/2 hours
30
Turn off oven and let cheesecake stand 15 minutes with oven door closed
31
Transfer cheesecake in pan to a rack and cool completely
32
Chill cheesecake, covered, at least 1 day and up to 2
33
Run a thin knife around edge of pan and remove side
34
Add chocolate to filling in large bowl, stirring until combined well, and fold in whipped cream
35
Pour chocolate filling into crust
36
Spoon espresso filling evenly over chocolate filling and spread to form an even layer, being careful not to mix layers
37
Put springform pan in a larger shallow baking pan and pour enough hot water to reach halfway up side of springform pan
38
Bake cheesecake in middle of oven 1 1/2 hours
39
Turn off oven and let cheesecake stand 15 minutes with oven door closed
40
Transfer cheesecake in pan to a rack and cool completely
41
Chill cheesecake, covered, at least 1 day and up to 2
42
Run a thin knife around edge of pan and remove side
43
Garnish cheesecake with chocolate curls
44
To serve, cut cheesecake with a sharp knife dipped in hot water
45
Garnish cheesecake with chocolate curls
46
To serve, cut cheesecake with a sharp knife dipped in hot water