This Chocolate Espresso Cheesecake is super delicious, and I was thrilled that it turned out so well. If your a cheesecake lover, make sure to give this one a try. I was a little nervous because I made a couple mistakes during the cooking process. First of all, I forgot to melt the chocolate chips until I had poured half of them into the mixing bowl with the eggs and sugar. I proceeded to melt the remaining chocolate and added it to the rest of ingredients. Then, the cream cheese probably could have been softened a little more than it was. I have only made a couple cheesecakes before in my life, so when the filling came out a bit soupy I was really nervous, because I thought the last time I made a cheesecake it was thicker. I almost scrapped the entire project, but luckily I pushed through. It is really yummy, and I suggest using espresso to really give it a nice coffee flavor.
Chocolate Espresso Cheesecake Recipe
1 ½ cups graham cracker crumbs
¼ cup sugar
3 tablespoons butter, melted
1 ¼ cups sugar
6 large eggs
6 ounces semisweet chocolate chips, melted
3 tablespoons Kahlua
Pinch of salt
¼ cup espresso or strong coffee, cooled
3 packages (8 ounces each) cream cheese, softened
1 ½ cups sour cream
½ cup sugar
1 teaspoon vanilla extract
Chocolate shavings for garnish
Sifted cocoa for garnish
Preheat oven to 350°. In a small bowl, combine graham cracker crumbs with sugar and drizzle with melted butter. Press mixture onto bottom of a 10-inch springform pan.
In a mixer, combine sugar and next 5 ingredients, gradually adding cream cheese until blended. Pour filling into crust and bake 1 hour and 20 minutes or until almost firm (Do not overbake).
In a small bowl, combine topping ingredients. Spread over cake, return to oven, and bake 10 minutes. Remove from oven and let cool. Refrigerate at least 3 hours before serving. Top with chocolate shavings or sifted cocoa, if desired.
Yield: 12 servings