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

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs

    1 hr

    2 hrs

    Food Frenzy's Note:

    mmmm good

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    Ingredients:

    Servings:

    Units: US | Metric

    For the crust

    For the filling

    For the ganache

    Directions:

    1. 1
      Preheat the oven to 350 degrees F.
    2. 2
      To make the crust:.
    3. 3
      Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined.
    4. 4
      Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.
    5. 5
      Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.
    6. 6
      Reduce the oven temperature to 300 degrees F.
    7. 7
      To make the filling:.
    8. 8
      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.
    9. 9
      Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary.
    10. 10
      With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.
    11. 11
      Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.
    12. 12
      For the ganache:.
    13. 13
      Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.
    14. 14
      Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.

    Ratings & Reviews:

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    Nutritional Facts for Chocolate Espresso Cheesecake With Ganache

    Serving Size: 1 (123 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 500.4
     
    Calories from Fat 352
    70%
    Total Fat 39.1 g
    60%
    Saturated Fat 23.6 g
    118%
    Cholesterol 157.8 mg
    52%
    Sodium 362.6 mg
    15%
    Total Carbohydrate 32.6 g
    10%
    Dietary Fiber 1.9 g
    7%
    Sugars 20.3 g
    81%
    Protein 9.2 g
    18%

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