Chocolate Espresso Cheesecake Recette

Indulge in this heavenly Chocolate Espresso Cheesecake, a recipe inspired by a classic! This rich and creamy cheesecake boasts a deep chocolate flavor perfectly balanced with the aromatic kick of espresso. Forget the ordinary – this recipe delivers an unforgettable dessert experience, even without the optional glaze. A reviewer suggested a homemade chocolate cookie crust might elevate it even further, offering a delicious alternative to the original. Prepare to be amazed!

Préparation 30 min

Cuisson 150 min

Calories 7576.6 kcal

Protéines 270g

Note Soyez le premier

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Chocolate Espresso Cheesecake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer 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

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Preparation Desserts Cheesecake Dietary Number Of Servings 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Chocolate Espresso Cheesecake ?

Chocolate Espresso Cheesecake prend environ 180 minutes du début à la fin — environ 30 minutes de préparation et 150 minutes de cuisson.

Combien de calories contient Chocolate Espresso Cheesecake ?

Chocolate Espresso Cheesecake contient environ 7576.6 calories par portion, avec environ 270 g de protéines, 163 g de glucides et 968 g de lipides.

De quels ingrédients ai-je besoin pour Chocolate Espresso Cheesecake ?

Les principaux ingrédients de Chocolate Espresso Cheesecake sont Ground Pecans, Chocolate Wafers, Butter, Cream Cheese, Dark Brown Sugar, Eggs. Consultez la liste complète avec les quantités ci-dessus.