Chocolate Espresso Cheesecake with Ganache

By JanetLynn198

Ingredients

• 1 1/2 cups graham cracker crumbs (10)
• 5 tbsp unsalted butter, melted
• 1 tsp ground cinnamon
• 5 oz bittersweet chocolate
• 1 tbsp instant espresso coffee
• 1 3/4 lbs cream cheese, room temperature
• 1 cup sugar
• 1/4 cup cornstarch
• 1 tsp vanilla
• 1/4 tsp almond extract
• 1/2 tsp kosher salt
• 3 extra large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1/4 lb semi-sweet chocolate
• 1/4 cup heavy cream

Details

Servings 12

Preparation

Step 1

1. Preheat the oven to 350F. To make the crust: Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9" springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 mins. Cool to room temperature.

2. Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until juice melted. Set aside until cooled to room temperature.

3. To make the filling: Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with the paddle attachemtn on medium-high speed until light and fluffy. REduce the speed of the mixer to meidum and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater as necessary. With the mixer on low, add the sour cream and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.

4. Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 horurs. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.

5. For the ganache: Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.

6. Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.