Zutaten für Chocolate Espresso Cheesecake
- 1/4 cup finely ground pecans
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1/4 cup dark brown sugar, packed
- 3 large eggs
- 1/4 cup sour cream
- 1 tablespoon 1/2 teaspoon vanilla extract
- 4 ounces bittersweet chocolate, chopped
- 2 tablespoons 1 teaspoon instant espresso powder
- 1/2 cup heavy cream
- 1 1/4 cups granulated sugar
- 2 tablespoons cocoa powder
- 1/4 cup boiling water
- 1 tablespoon light corn syrup
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Zubereitung von Chocolate Espresso Cheesecake
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan.
- For the crust (if using a chocolate cookie crust): Finely crush chocolate cookies. Mix with melted butter. Press into the bottom of the springform pan. Bake for 8-10 minutes.
- In a large bowl, beat cream cheese until smooth and creamy.
- Add sugar gradually, beating until well combined.
- Beat in eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together espresso powder, cocoa powder, and vanilla extract.
- Gradually add the espresso mixture to the cream cheese mixture, beating until smooth.
- Pour the batter into the prepared crust.
- Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (water bath).
- Bake for 150 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once completely cool, refrigerate for at least 4 hours, or preferably overnight, before serving.
- Optional: Top with your favorite chocolate glaze before serving.
Nutrition Information (Approximate per serving)
Sodium
142 g
Sugar
1149g
Fat
1580g
Carbs
163g
