CHOCOLATE-GLAZED ESPRESSO CHEESECAKE
Number Of Ingredients 1
Steps:
- 4. In the bowl of a food processor, pulse the cream cheese, sour cream, cooled heavy cream with espresso powder and sugar until well combined. Scrape well after mixing. Add the eggs one at a time, pulsing and scraping well after each addition. Add the vanilla and salt, and pulse to combine. 5. BAKE THE CHEESECAKE: Pour the batter over the cooled crust and transfer to the oven. Once the cheesecake is in the oven, reduce the temperature to 300°F. Bake until the cheesecake is set but still slightly jiggly in the center, about 1 to 1½ hours. 6. Turn off the oven and leave the cheesecake inside for 1 hour. Remove the cheesecake from the oven and refrigerate until fully cooled, about 2 hours. Run a knife around the edge of the cooled cheesecake, then release it from the springform pan. 7. MAKE THE GLAZE: In a small pot, heat the cream and corn syrup over medium heat. Place the milk chocolate into a small heat-safe bowl. When the cream comes to a boil, pour it over the chocolate. Let it sit for 15 seconds, untouched. Mix the ganache to combine, and pour immediately over the cheesecake. Let set before slicing and serving. Note: This recipe is for an ultra-tall New York-style cheesecake. You can halve the amounts for the cheesecake custard and glaze (keep the crust amount the same) for a more moderately sized cheesecake. Reduce the baking time to 45 minutes to 1 hour.
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op maruf
[email protected]This cheesecake was amazing! The perfect combination of chocolate and coffee. I will definitely be making this again.
Ncumisa Musa
[email protected]The cheesecake was good, but I found the glaze to be a little too sweet.
Marup vai999
[email protected]This cheesecake was easy to make and turned out beautifully. I will definitely be making it again.
Kids Home
[email protected]I'm not a big fan of chocolate, but I really enjoyed this cheesecake. The espresso flavor was really nice.
Mohamed M
[email protected]This cheesecake was a little too dense for my taste, but the flavor was good.
dortii
[email protected]I made this cheesecake for my boyfriend's birthday and he loved it! It was the perfect balance of chocolate and coffee.
jihadif hamatof
[email protected]This cheesecake was delicious! The espresso flavor was perfect and the glaze was rich and decadent.
Busisiwe Dludlu
[email protected]The cheesecake was good, but the glaze was a little too thick. I think I would thin it out with some milk next time.
Swavvy EatsGrAvY
[email protected]This cheesecake was a little too sweet for my taste, but my husband loved it. I would probably reduce the amount of sugar in the filling next time.
Kaci Lainton
[email protected]I followed the recipe exactly and the cheesecake turned out great. The only thing I would change is to use a darker chocolate for the glaze.
Dejour Winfield
[email protected]This cheesecake was easy to make and turned out perfectly. The glaze was a little tricky to work with, but it was worth it. The cheesecake was delicious and everyone loved it.
Murtaugh Otyles
[email protected]I'm not a big fan of coffee, but I loved this cheesecake! The espresso flavor was subtle and not overpowering. The cheesecake was also very creamy and smooth. Definitely a keeper!
Aidan Paultin
[email protected]This cheesecake was a hit at my dinner party! The chocolate glaze was the perfect complement to the creamy espresso filling. I will definitely be making this again.