ESPRESSO CHOCOLATE CHEESECAKE HARRIS
Categories Cake Milk/Cream Mixer Chocolate Egg Dessert Bake Freeze/Chill Cream Cheese Chill Sour Cream Gourmet
Yield Makes 1 cake
Number Of Ingredients 14
Steps:
- Make crust:
- Preheat oven to 325°F. and butter a 9-inch springform pan.
- In a bowl stir together wafer crumbs and butter. Press mixture onto bottom and 1 inch up side of pan. Bake crust in middle of oven 10 minutes and cool in pan on a rack.
- When crust is cool, wrap pan in foil by putting in middle of am 18-inch square of heavy-duty foil and crimping foil around bottom and up side of pan to secure.
- Make filling:
- In a large bowl with an electric mixer beat eggs with sugar until light and fluffy. Add cream cheese and beat until smooth. Sift cornstarch into mixture and add 1 teaspoon vanilla and sour cream. Beat filling until smooth and transfer 2 cups to a small bowl.
- In a small cup stir together espresso powder and remaining tablespoon vanilla, stirring until espresso powder is dissolved. Stir espresso mixture into filling in small bowl.
- Add chocolate to filling in large bowl, stirring until combined well, and fold in whipped cream. Pour chocolate filling into crust. Spoon espresso filling evenly over chocolate filling and spread to form an even layer, being careful not to mix layers.
- Put springform pan in a larger shallow baking pan and pour enough hot water to reach halfway up side of springform pan. Bake cheesecake in middle of oven 1 1/2 hours. Turn off oven and let cheesecake stand 15 minutes with oven door closed. Transfer cheesecake in pan to a rack and cool completely. Chill cheesecake, covered, at least 1 day and up to 2. Run a thin knife around edge of pan and remove side.
- Garnish cheesecake with chocolate curls. To serve, cut cheesecake with a sharp knife dipped in hot water.
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Rokib ahmed
[email protected]I had some trouble getting the cheesecake out of the pan, but it was worth the effort. It was delicious!
funnytonic adventures
[email protected]This cheesecake was a bit too dense for me, but the flavor was good.
Aneeb Bashir
[email protected]The crust on this cheesecake was a little bit too thick for me, but the filling was delicious.
Al Zaide
[email protected]This cheesecake is a bit too sweet for my taste, but it's still very good.
Shahzaib Arrain
[email protected]I made this cheesecake for my husband's birthday, and he loved it! He said it was the best cheesecake he's ever had.
Shah Israr
[email protected]This cheesecake is amazing! I'm so glad I found this recipe.
Darin Henson
[email protected]I love this cheesecake! It's the perfect dessert for any occasion.
Young Troy ATL
[email protected]This is the best cheesecake I've ever had! The espresso and chocolate flavors are so rich and decadent. I highly recommend it!
valentine odina
[email protected]I've made this cheesecake several times, and it's always a crowd-pleaser. The flavors are perfect, and the crust is always flaky and delicious.
Riley Ryder
[email protected]This cheesecake is so easy to make, and it always turns out perfect. I love that I can make it ahead of time and just pop it in the fridge until I'm ready to serve it.
zahid wali Khan
[email protected]I'm not a huge fan of cheesecake, but this one is an exception. The espresso and chocolate flavors really make it something special.
Robby Schramm
[email protected]This cheesecake was a huge hit at my party! Everyone loved it. The combination of flavors is amazing, and the crust is crispy and buttery.
Tiona Green
[email protected]Wow! This cheesecake is absolutely delicious! The espresso and chocolate flavors are perfectly balanced, and the cheesecake itself is smooth and creamy. I will definitely be making this again!