Ingredients for Triple Chocolate Espresso Cheesecake
- Chocolate Wafer Crumbs
- Butter
- 1 ¾ cups granulated sugar
- Bittersweet Chocolate
- 3 (8 ounce) packages cream cheese, softened
- Sour Cream
- 4 large eggs
- Egg Yolks
- Brewed Espresso
- Vanilla Extract
- Coffee Beans
- Heavy Cream
- Instant Espresso Powder
- Water
- Chocolate Covered Coffee Beans
- Whipped Cream
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How to Make Triple Chocolate Espresso Cheesecake
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan.
- Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the prepared pan. Bake for 10 minutes, then cool completely.
- In a large bowl, beat cream cheese and sugar until smooth and creamy. Beat in eggs one at a time, then stir in espresso and vanilla.
- Melt the bittersweet, semisweet, and milk chocolate separately using a double boiler or microwave in 30 second intervals, stirring until melted and smooth.
- Fold in the melted bittersweet chocolate into the cream cheese mixture. Gently fold in 1/3 of the melted semisweet chocolate followed by another 1/3, and then finally the last 1/3 of the semisweet chocolate. Repeat the same process by gently folding in the melted milk chocolate in 3 stages.
- Pour the batter into the prepared crust. Place the springform pan in a larger baking pan and pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. Then, remove the cheesecake from the oven and allow it to cool completely at room temperature.
- Refrigerate for at least 6 hours, or preferably overnight, before serving. Remove from springform pan before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
83g
Fat
129g
Carbs
9g
