Chocolate Espresso Cheesecake (Print Version)
Decadent cheesecake combining rich chocolate and espresso flavors, topped with whipped cream and chocolate shavings.
# What You'll Need:
→ Crust
01 -
1 1/2 cups chocolate graham cracker crumbs
02 -
1/3 cup melted butter
03 -
1/4 cup sugar
→ Cheesecake
04 -
24 oz cream cheese, softened
05 -
1 cup sugar
06 -
3 large eggs
07 -
1/4 cup brewed espresso
08 -
1/2 cup melted dark chocolate
09 -
1 teaspoon vanilla extract
→ Topping
10 -
1/2 cup whipped cream
11 -
Chocolate shavings (optional)
# Steps to Follow:
01 -
Preheat the oven to 350°F. Combine chocolate graham cracker crumbs, melted butter, and sugar. Press mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes and allow to cool.
02 -
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Incorporate brewed espresso, melted dark chocolate, and vanilla extract until fully combined.
03 -
Pour batter over cooled crust. Bake for 55 to 60 minutes, until center is nearly set. Turn off oven, leave cheesecake inside with door ajar for 1 hour.
04 -
Refrigerate for at least 4 hours or overnight. Before serving, top with whipped cream and optional chocolate shavings.
# Additional Notes:
01 -
Allowing the cheesecake to rest in the turned-off oven prevents cracking.
02 -
Chilling overnight enhances flavor and texture.