The best delicious Chocolate Espresso Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Espresso Cheesecake recipe today!
Hello my friends, this Chocolate Espresso Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Espresso Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Espresso Cheesecake.
What Makes This Chocolate Espresso Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Espresso Cheesecake.
Ready to make this Chocolate Espresso Cheesecake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
Crust:
1 c Chocolate wafer cookie
-crumbs
2 tb Melted salted butter
Filling:
3 pk Soft cream cheese; (8 ounce)
1/2 c White sugar
1/2 c Light brown sugar
1/2 c Sour cream
1/2 c Ricotta cheese
3 Eggs
1 1/2 c Semisweet chocolate chips;
-melted
1/2 c Espresso coffee
1 ts Vanilla extract
1 ts Almond extract
Glaze:
6 oz Semisweet chocolate chips
1/4 c Unsalted butter; room
-temperature
1/4 c Chopped pecans
Crust: Preheat oven to 350 degrees. In food processor, add cookie crumbs
and grind into fine crumbs. Add butter and blend until smooth. Press crust
into bottom of 9-inch springform pan. Chill while preparing filling.
Filling: In large bowl with electric mixer, beat cream cheese until smooth.
Add white and brown sugars and mix well. Add sour cream and ricotta and
blend well. Add eggs and beat until mixture is smooth. Add melted
chocolate, espresso, vanilla, and almond extract. Blend until mixture is
very smooth. Pour mixture into springform pan. Bake approximately 1 hour.
Turn off oven and crack door about 1 inch. Leave cake in oven for 1 hour
then remove and cool to room temperature. Glaze: In small saucepan, melt
chocolate and butter over low heat and stir until smooth. Add pecans and
stir until coated. Pour glaze over top of cheesecake and smooth to edges.
Let some run over edges if you like. Chill until firm and cut into wedges
to serve.
Yields
1 Servings
Leave a Reply