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    You are in: Home / Recipes / Chocolate Espresso Cheesecake Recipe
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    Chocolate Espresso Cheesecake

    Average Rating:

    2 Total Reviews

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    • on December 15, 2007

      I would not recommend this recipe to anyone. The crust was horrible, I made it with the pecans, and the filling with the glaze was tasteless, barely any chocolate or espresso flavor.

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    • on April 19, 2005

      The way this recipe is currently written, it's not clear if it's a total of 11oz of chocolate (3oz over the crust, 5oz in the filling & 3oz in the glaze) or 14oz total (3oz over the crust, 8oz in the filling & 3oz in the glaze). I skipped the chocolate drizzle, and decided to use 8oz in the filling/3oz in the glaze. Also, I doubt the 300F temp was sufficient to bake the crust, it’s consistency was kind of chewy. At first, my husband didn’t care for this cake, but upgraded his rating when he had a second piece. I also brought some to work, and my coworkers raved about it. So I will now give this five stars (even though I didn’t care for the crust) because other people just loved it! The texture of the filling was described as “sublime”, and “I would be thrilled to be served this in a restaurant”.

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    Nutritional Facts for Chocolate Espresso Cheesecake

    Serving Size: 1 (2020 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 7576.5
    Calories from Fat 5664
    Total Fat 629.4 g
    Saturated Fat 316.0 g
    Cholesterol 1741.1 mg
    Sodium 3411.9 mg
    Total Carbohydrate 490.8 g
    Dietary Fiber 73.1 g
    Sugars 287.4 g
    Protein 135.4 g


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