Decadent Chocolate Espresso Cheesecake Recipe
Ahoy there! I am thrilled to share with you my latest creation – a decadent chocolate espresso cheesecake with ganache recipe that is sure to tantalize your taste buds. As a barista, I know my way around coffee like the back of my hand, and this recipe is a testament to my love for both coffee and desserts.
This cheesecake is made with layers of rich coffee-infused cheesecake filling, sandwiched between a graham cracker or an Oreo cookie crust (your choice!). Topped off with a luscious and silky ganache chocolate espresso glaze, this dessert is perfect for anyone who loves chocolate and coffee as much as they love a good cheesecake.
I created this recipe for fellow coffee lovers who are after something special to indulge in on those lazy weekends or holidays. Whether you’re celebrating a special occasion or just looking for an excuse to treat yourself or impress your loved ones, this chocolate espresso cheesecake is guaranteed to be a crowd-pleaser.
So, put on your apron, grab your ingredients, and let’s get started on making this heavenly dessert. With a few simple steps and some patience, you’ll have a delicious cheesecake that will rival any bakery’s offering – I promise!
Why You’ll Love This Recipe
Are you craving for a delightful treat that combines the rich flavors of chocolate and espresso? Then, look no further than this Chocolate Espresso Cheesecake with Ganache recipe. Trust me; this recipe is the one you have been looking for.
Firstly, this dessert is a perfect combination of creamy and smooth cheesecake filling generously flavored with espresso coffee that rests on top of a crunchy graham cracker crust. Secondly, the chocolate espresso ganache topping adds an extra layer of rich decadence that will leave your taste buds wanting more.
One of the best parts of this recipe is its versatility. You can make a no-bake version by swapping the baked crust with an Oreo cookie crust and leaving out the espresso powder called for in the cheesecake filling. Alternatively, add in some ground cinnamon to the ganache topping to give it a warm and spicy kick.
Moreover, this recipe offers several substitution options to cater to your dietary needs or flavor preferences. For instance, swap out regular cream cheese with plant-based alternative products, such as tofu-based cream cheese replacement or lactose-free cream cheese product.
This recipe is also suitable for various occasions, whether it’s a brunch party hosted with friends or a cozy family dinner dessert. It’s easy to prepare and bound to leave everyone impressed with its rich coffee and chocolate flavors.
In conclusion, if you are searching for a flavorful yet straightforward dessert recipe made with basic ingredients but tastes like heaven, then this Chocolate Espresso Cheesecake with Ganache is the one for you. Don’t miss out on tasting every last bite of its deliciousness!
Ingredient List
Here’s a list of everything you’ll need to make this rich and decadent Chocolate Espresso Cheesecake with Ganache Recipe:
For the crust:
- 1 and 1/2 cups graham cracker crumbs or Oreo cookie crumbs (for variety)
- 1/4 cup granulated sugar
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
For the cheesecake filling:
- 24 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 3 extra-large eggs, room temperature
- 1 cup sour cream, room temperature
- 2 tablespoons instant espresso powder or ground coffee/espresso beans (for added flavor)
- 1 teaspoon pure vanilla extract
- 2 teaspoons cornstarch
- 1/4 teaspoon kosher salt
For the chocolate ganache:
- 5 ounces bittersweet chocolate or dark chocolate, chopped into small pieces
- 1/2 cup heavy cream or whole milk creamer (for a slightly lighter texture)
- 1 tablespoon unsalted butter
Make sure you have all these ingredients on hand before starting to bake to ensure seamless execution.
The Recipe How-To
Let’s get down to the nitty-gritty of making this decadent and indulgent Chocolate Espresso Cheesecake with Ganache Recipe.
Step 1: Make the Crust
Firstly, you need to prepare the crust by combining 1 1/2 cups graham cracker crumbs or Oreo cookie crumbs, 1/4 cup granulated sugar and 1/4 teaspoon kosher salt in a bowl. Then add 6 tablespoons unsalted butter (melted) and mix well until it becomes moist. This mixture will be used as a base of our cheesecake.
Step 2: Bake the Crust
Next, pour the crust mixture into a springform pan and press it down tightly into the bottom of the pan. Preheat your oven to 350°F. Bake until golden brown for about 10-12 minutes. After that, leave it on the counter to cool down.
Step 3: Make The Cheesecake Filling
For the filling,
- 24 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 3 extra-large eggs, room temperature
- 8 ounces sour cream, room temperature
- 1/4 cup cornstarch
- 1 tbsp pure vanilla extract
- 4 tsp instant espresso powder
- A pinch of Kosher salt
Mix all these ingredients together in a large mixing bowl using an electric mixer at medium speed for several minutes until combined smoothly without any lumps.
Step 4: Add Espresso
Add half of this cheesecake batter to another mixing bowl along with two tablespoons of espresso. Combine it well without any lumps. Set aside this mixture.
Step 5: Add Chocolate
Now let’s turn our attention to chocolate espresso swirl. For this,
- Use a small saucepan,
- Take 5 ounces of bittersweet chocolate,
- Break it into small pieces.
- Add 1 tablespoon butter (melted) to this mixture and let it melt in a low-temperature range.
- Stir the mixture until it becomes smooth, aerated, and silky.
- Let the ganache cool down slightly.
Step 6: Mix the Espresso Coffee and Chocolate Ganache
In a separate bowl, mix 1/4 cup heavy cream, 1 teaspoon vanilla extract, 1 teaspoon espresso powder, and 1/4 teaspoon ground cinnamon together. Add this mixture to your cooled melted chocolate mixture, mix them using an electric mixer at high speed for a few seconds until they become homogenized.
Step 7: Layer The Cheesecake Mixture Alternately With Ganache Mixture
Put alternating spoonfuls of cheesecake batter (containing espresso) and chocolate ganache over the crust of the springform pan leading straight down towards the bottom until all ingredients are used up. Swirl everything together with a skew
Substitutions and Variations
When it comes to making chocolate espresso cheesecake with ganache, there are a few different ways you can adjust the recipe to suit your taste or dietary needs. Here are some substitutions and variations that you may find helpful:
1) Gluten-free crust – If you are avoiding gluten, try using crushed gluten-free cookies or nuts instead of graham cracker crumbs for the crust. You can also purchase pre-made gluten-free crusts at most supermarkets.
2) Dairy-free version – Although cream cheese and sour cream give richness to the cheesecake, you can still make a dairy-free version by substituting them with vegan or non-dairy alternatives. For example, try using a vegan cream cheese or coconut milk yogurt in place of the cream cheese and sour cream.
3) Decaffeinated or flavored espresso – If you prefer a decaffeinated version or want to experiment with different flavors, you can use decaf espresso or add flavored syrups such as vanilla or hazelnut to the cheesecake filling.
4) Different types of chocolate – While bittersweet chocolate is common in this recipe, you can use dark chocolate or even milk chocolate if you prefer. Additionally, you can try swapping out some of the chocolate for cocoa powder to add a more intense chocolate flavor.
5) No-bake option – If you don’t want to deal with baking, try making a no-bake chocolate cheesecake. Simply mix together the softened cream cheese, sugar, instant espresso powder and heavy cream until smooth and pour into an Oreo cookie crust. Chill in the fridge until set and top with ganache.
Overall, there are many ways to customize this recipe so that it suits your individual preferences. Whether you want to cut back on sugar and calories or try different flavor combinations, experimenting is a great way to make this dessert your own.
Serving and Pairing
Once your Chocolate Espresso Cheesecake with Ganache is out of the oven and has cooled, it’s time to think about serving and pairing. This rich and indulgent dessert can be enjoyed on its own or paired with a few favorite beverages.
First, let’s talk about the dessert itself. The cheesecake is dense and creamy, with a deep espresso flavor that’s balanced by the sweetness of chocolate ganache. The crust, whether it’s made from graham cracker crumbs or oreo cookies, has a crunchy texture that contrasts perfectly with the smooth filling.
To top it off, serve a slice of cheesecake with a dollop of whipped cream that has been lightly sweetened and flavored with vanilla extract. If you want to add an extra layer of indulgence, sprinkle some chocolate shavings or chopped nuts over the whipped cream.
Now, what should you pair with this decadent dessert? A classic cup of coffee is always a safe choice, as the richness and bitterness complement each other perfectly. You can also try an espresso shot or an iced coffee if you prefer something stronger.
If you’re in the mood for something non-alcoholic, a glass of cold milk could also work well. Alternatively, try pairing this dessert with hojicha latte, which is a Japanese green tea latte made from roasted tea leaves. The nutty flavor and caramel notes in hojicha will enhance the chocolate and espresso flavors in the cheesecake.
For those who prefer alcoholic beverages, try pairing this dessert with a dark beer like stout or porter, which have roasted malt flavors that will complement the coffee notes in the cheesecake. A glass of red wine could also work well, especially if it’s a full-bodied variety with fruity notes like Merlot or Cabernet Sauvignon.
Whether served solo or paired with a favorite beverage, this Chocolate Espresso Cheesecake with Ganache is sure to satisfy your sweet tooth and impress your guests. Enjoy!
Make-Ahead, Storing and Reheating
As a barista who is passionate about coffee and desserts, I understand that it can be frustrating when you spend time and effort making a delicious chocolate espresso cheesecake only to have leftovers go to waste. But fear not, with the right techniques, you can enjoy your dessert for days to come!
Make-Ahead:
If you’re planning ahead for an event or simply want to save time, the chocolate espresso cheesecake can be made up to three days in advance. I recommend making the ganache topping right before serving to ensure it sets perfectly on top of the chilled cheesecake.
Storing:
After enjoying your dessert, ensure that any leftovers are properly stored in the refrigerator. Wrap the cheesecake in plastic wrap or store it in an airtight container to prevent it from drying out or absorbing odors from other foods in your fridge.
Reheating:
When it’s time to indulge once again, let your cheesecake sit at room temperature for 30 minutes before reheating it in the oven. Preheat your oven to 350°F (175°C) and place the cheesecake on a baking sheet. Let it bake for about 10-15 minutes or until it’s heated through.
If you don’t want to use an oven, you can microwave a slice on medium heat for about 20-30 seconds or until warm. Just make sure you don’t overheat it, as this can cause the chocolate ganache topping to separate.
With these storage and reheating tips, you won’t have to worry about wasting any chocolate espresso cheesecake – whether it’s leftover from a party or just from your own indulgent cravings!
Tips for Perfect Results
To achieve the perfect chocolate espresso cheesecake, there are certain tips you need to follow. Here are some of my recommendations that will guarantee perfect results.
Firstly, make sure to use room temperature cream cheese. When the cream cheese is warmed up to room temperature, it mixes better and gives the cheesecake a smooth and creamy texture. It’s important not to over-blend the mixture as this can create air pockets that lead to cracks in your cheesecake.
Secondly, always bake the cheesecake with a water bath. A water bath helps equalize the heat and create steam within the oven, preventing cracking in the cheesecake. Additionally, a water bath helps keep the temperature low and even throughout baking.
Next, make sure to use a high-quality bittersweet chocolate with a cocoa content of at least 70%. This type of chocolate has less sugar and greater cocoa solids, making it easier to melt and less likely to seize during preparation.
Another tip is to use instant espresso powder; it dissolves easily and blends well with other ingredients without leaving any grittiness in your cheesecake filling. Espresso powder can be found in most grocery stores or online.
When making chocolate ganache for the topping, make sure not to add too much heavy cream or else it could become runny. Use a small amount of cream and gradually stir until it reaches a smooth consistency.
Finally, let the cheesecake cool to room temperature before putting it in the fridge; this will prevent moisture from building up on top of your chocolate espresso cheesecake.
By following these tips carefully, you can create an amazingly delicious dessert that everyone will love.
Bottom Line
There you have it, the recipe for a delicious Chocolate Espresso Cheesecake with Ganache. As a barista, I firmly believe that this dessert recipe is perfect for those who love coffee and sweets. The combination of espresso and chocolate is a match made in heaven, making this cheesecake the perfect dessert for any occasion.
If you’ve never made a cheesecake before, don’t be intimidated! With the easy-to-follow instructions provided in this article, anyone can make this delicious dessert at home. Plus, there are plenty of variations and substitutions you can make to customize this recipe to your liking.
So why not give it a try? Whether you’re hosting a dinner party, celebrating a special occasion, or just want to indulge in a decadent treat, this Chocolate Espresso Cheesecake with Ganache is sure to impress. Trust me, your taste buds will thank you!
Chocolate Espresso Cheesecake With Ganache Recipe
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs (10 crackers)
- 5 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
For the filling
- 5 ounces bittersweet chocolate
- 1 tablespoon instant espresso coffee
- 1 3/4 lbs cream cheese, at room temperature
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract
- 1/2 teaspoon kosher salt
- 3 extra-large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
For the ganache
- 1/4 lb semisweet chocolate
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350 degrees F.
- To make the crust:.
- Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined.
- 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.
- 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.
- Reduce the oven temperature to 300 degrees F.
- To make the filling:.
- 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.
- 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.
- With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.
- 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.
- For the ganache:.
- 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.
- 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.
Add Your Own Notes
Nutrition
Recommended Recipes Just For You
