This espresso cheesecake is coffee squared. It has an espresso biscotti crust and is filled with a chocolate-espresso-cream-cheese filling. Elegant and sophisticated.
- Quick Glance
- 30 M
- 1 H, 30 M
- Serves 8
Special Equipment: 9-inch springform pan
- For the cookie crust
- For the espresso cheesecake
Preheat the oven to 350°F (177°C).
In a food processor, grind the biscotti to crumbs, making enough to measure 1 1/2 cups crumbs. Pour the crumbs into a medium bowl and mix in the melted butter. Press the crust into the bottom of a 9-inch springform pan.
Bake until the crust is set, 15 to 20 minutes. Let cool completely. Reduce the oven temperature to 325°F (163°C).
Meanwhile, set a metal bowl over a pan with about 1 inch simmering water so that the bottom of the bowl is above but not touching the water. Add the chocolate and heavy cream and let the chocolate melt. Stir in the espresso, remove from the heat, and let cool until just warm to the touch.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. (You seriously want there to be no lumps whatsoever.) Add the sugar and beat until smooth, about 1 minute. Add the sour cream and beat to combine. Add the eggs, 1 at a time, and beat on high, scraping the bowl in between additions. Add the cooled chocolate mixture and beat until combined. Add the vanilla and beat on high until perfectly smooth, 1 to 2 minutes.
Pour the cream cheese mixture into the cooled crust. Bake until the cake is set (the very center will be just a little bit jiggly), 50 to 70 minutes. Cool completely and then refrigerate until chilled through before removing the side the pan and slicing. (You can refrigerate the cheesecake for up to 2 days.)
Recipe Testers' Reviews
This is one helluva good cheesecake. Nice, smooth, chocolaty goodness. Although baking is not my forte, I figured I'd give this recipe a shot since I love cheesecake of any kind. If you like cheesecake, you'll love this espresso cheesecake. It's a nice change of pace with the addition of espresso and chocolate. The texture is very smooth and creamy and the crust, made with biscotti, adds a nice contrast since it's a little crisper than a traditional graham cracker crust. Not being able to find espresso biscotti, I used chocolate biscotti and it took 9 to make 1 1/2 cups. The 5 tablespoons butter was just the right amount to moisten the crumb mixture. I do not have a stand mixer so I used my hand mixer with no problems. Just be sure the mixture is very smooth. I baked the cheesecake for 50 minutes and it came out just right. I let it cool till I could pick it up with my bare hands, about 1 hour. Then I placed it in the fridge. As a side note, when I got up this morning, I realized the ring was still on the cheesecake yet almost half of it was gone. My son said he could not help it—he could not stop eating it. After finding out how easy it is to make cheesecake at home, I will definitely be making this again.
Everyone loved this espresso cheesecake. It's easy to make, rich, and full of flavor. I had difficulty finding coffee or chocolate biscotti to use for the crust, so I substituted almond biscotti and they worked well. I also found that 5 tablespoons butter wasn’t quite enough to moisten all the crumbs, so I melted 1 tablespoon more to help keep it all together. To ensure a smooth filling in a cheesecake, I always pour the cheese mix into the springform pan through a fine strainer, which guarantees no lumps in the mix. After baking the cheesecake for 1 hour, it seemed set with just a jiggly bit in the middle. I took it out and allowed it to cool for 1 hour, and then refrigerated it for another 2 hours before serving. When I cut into it, the bottom held together very well. My tasters said the cheesecake was smooth, rich, and that the balance between chocolate and coffee flavors seemed to work well. All in all, a winner dessert.