Chocolate Espresso Cheesecake
I believe I got this from Debbie Fields' TV show. It's the absolute best cheesecake I've ever had, even without the glaze. To respond to a review, I actually made this with a chocolate cookie crust (sorry, I don't have a recipe), so I can't comment on whether the recipe for the crust is good or not. Since the reviewer thought it was horrible, maybe you should try your own chocolate cookie crust instead. I posted the recipe like it was written by Mrs. Fields, but it didn't sound like one I wanted to try.
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READY IN: 2hrs 30mins
YIELD: 1 cheesecake
UNITS: US
INGREDIENTS
NutritionCrust
- 1 1⁄2cups ground pecans
- 1 1⁄2cups chocolate wafers
- 3⁄8cup butter
Filling
- 16
- 1cup dark brown sugar
- 4
- 1cup sour cream
- 2teaspoons vanilla
- 8ounces semisweet chocolate
- 1⁄3cup espresso
Glaze
- 1⁄3cup heavy cream
- 1tablespoon sugar
- 3ounces semisweet chocolate
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DIRECTIONS
- Crust: Stir together ingredients.
- Press on sides of springform pan and refrigerate.
- Drizzle 3 oz.melted semisweet chocolate over it. (This 3 oz. is optional, and it's not included in the ingredients above).
- Filling: Cream cream cheese.
- Add brown sugar.
- Add eggs, one at a time, beating well.
- Add vanilla, coffee, cooled chocolate, and sour cream, separately.
- Blend after each addition.
- Place the cheesecake in water bath with foil around pan.
- Bake at 300F for 1 hr.;.
- reduce to 275F for 1 hr; reduce to 250F for 30 minute.
- Glaze: After cheesecake has cooled, melt ingredients in microwave and pour warm over cooled cheesecake.
- Now I usually don't add the chocolate drizzle over the bottom, and I just make a plain chocolate crust (without the nuts).
- But I promise you, this is the best chocolate cheesecake I've ever eaten.
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