HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes Espresso Chocolate Cheesecake Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 1 1/2 cups chocolate cookie crumbs 6 tbsp. melted butter Filling: 4 large eggs 3/4 cup sugar 24 ounces cream cheese, softened 2 tbsp. cornstarch 1 tbsp. plus 1 tsp. vanilla extract 1 cup sour cream 2 tbsp. instant espresso powder 12 ounces bittersweet or semisweet chocolate, melted and cooled 1/2 cup heavy or whipping cream Directions For Crust: Preheat oven to 325 degrees. Butter a 9 inch springform pan. Stir together cookie crumbs and butter in a medium bowl until evenly moistened. Press into bottom and 1 inch up sides of prepared pan. Bake crust 10 minutes. Cool on a rack. Wrap outside of pan tightly with foil. For Filling: Beat eggs with sugar in a large bowl until light and fluffy. Add cream cheese and beat until smooth. Add cornstarch, 1 tsp. vanilla and sour cream. Beat until smooth. Transfer 2 cups filling to a small bowl. Add melted chocolate to filling in large bowl and stir to blend. Beat cream to soft peaks in a small bowl. Fold whipped cream into chocolate mixture. Stir together espresso powder and 1 tbsp. vanilla in a small bowl. Stir espresso mixture into filling in small bowl. Pour chocolate filling over prepared crust. Spoon espresso mixture gently over chocolate filling, being careful not to blend the layers. Place cheesecake into a large roasting pan. Add enough hot water to come 2 inches up sides of springform pan. Bake cheesecake 90 minutes. Turn oven off and let cheesecake sit 15 minutes. Remove cheesecake from oven and cool to room temperature on a rack. Cover and refrigerate overnight. Remove pan sides to serve. Garnish with whipped cream and chocolate curls if desired. Serves 10 to 12. Related Recipes •   Triple Espresso Chocolate Brownies •   Espresso Milk Shake •   Easy Brownie-Mocha Mousse Pie •   Macadamia-Chocolate Chunk Cookies •   Cappuccino Hot Chocolate •   Cappuccino Hot Chocolate •   Individual Hot Chocolate Cakes •   Traditional Orange Hot Chocolate •   Double Chocolate Brownies •   Family Favorite Tiramisu •   Quick and Easy Espresso Parfaits •   Sallie's Simple Chocolate Peanut Butter Cake •   Individual Warm Banana Cakes •   Old Fashioned Crab Cakes •   Kahlua Tiramisu •   Easy Chocolate Cheesecake •   White Chocolate Cheesecake Tart •   Old Fashioned Chocolate Cake •   Strawberry Tiramisu •   Potato-Onion Cakes View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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