Can’t decide if you need a coffee hit or a chocolate fix? Why not both?! This delicious chocolate espresso cheesecake will satisfy all your needs.
- 2 ½ cups chocolate cookie crumbs
- 2 tablespoons sugar
- 4 tablespoons butter, melted
- ¼ cup heavy cream
- 2 ½ tablespoons instant espresso powder (we suggest grinding your favourite St. Remio blend)
- 3kg of cream cheese
- 1 cup of sour cream
- 1 ¾ cups of sugar
- 5 eggs
- 1 tablespoon pure vanilla extract
- Pinch of salt
- 1/3 cups of heavy cream
- 2 tablespoons corn syrup
- ½ cup chopped milk chocolate
- Preheat the oven to 160° Lightly grease the base of a 10-inch spring-form pan with non-stick spray
- Make the crust:
Mix the chocolate cookie crumbs with the sugar and melted butter to combine. Press evenly into the tin. Bake until set, 10 to 15 minutes. Let cool.
- Make the batter:
In a small pot, bring the cream to a simmer over medium heat. Add the espresso powder and stir to combine. Cool to room temperature.
- 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.
- 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 150° Bake until the cheesecake is set but still slightly jiggly in the centre, about 1 to 1 ½ hours.
- 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 spring-form pan.
- 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.