Espresso Cheesecake

Submitted by gailanng

"The subtle taste of espresso permeates this creamy cheesecake."

 

• Ready In: 1hr 35mins
• Ingredients: 13
• Serves: 12

ingredients

• 1 cup finely crushed chocolate wafer (14 wafers)
• 1 cup ground slivered almonds
• 1⁄4 cup butter, melted
• 3 ounces semisweet chocolate
• 2 tablespoons water
• 1 tablespoon instant espresso coffee powder
• 3 tablespoons coffee liqueur
• 3 (8 ounce) packages cream cheese, softened
• 1 cup sugar
• 2 tablespoons flour
• 1 teaspoon vanilla
• 4 eggs, slightly beaten
• chocolate-covered espresso beans, garnishment

directions

1. In small bowl, combine chocolate wafers, almonds and butter. Press mixture evenly onto bottom and 2 inches up side of 9 inch springform pan; refrigerate.
2. In small saucepan, combine chocolate, water and espresso powder. Cook and stir over low heat until chocolate starts to melt. Remove from heat; stir until smooth. Stir in liqueur; cool.
3. In large mixer bowl, beat cream cheese, sugar, flour and vanilla on medium speed until smooth. Add eggs, beating on lowest mixer speed, just until blended (do not over beat). Reserve 2 cups cream cheese mixture; set aside. Stir cooled chocolate mixture into remaining cream cheese mixture, stirring just until combined; pour into crust.
4. Place pan on baking sheet. Bake in a preheated 350 F oven until edge is set and center is soft set (about 30 minutes). Carefully pour reserved filling mixture around edge of cheesecake; gently spread evenly over entire surface. Continue baking until center appears nearly set (20-25 minutes). Cool on wire rack 10 minutes.
5. Using a thin knife, carefully loosen side of cheesecake from pan.
6. Cool 30 minutes more; remove side of pan. Refrigerate, covered, 4 hours or overnight.
7. To Serve: Garnish with chocolate covered espresso beans. Cut into wedges.