Saturday, May 2, 2020

Espresso Cheesecake



Espresso Cheesecake


Vanilla espresso cheesecake with chocolate graham cracker crust, then topped with chocolate ganache and espresso whipped cream.


Ingredients

CRUST
  •  4 tbsp unsalted butter, melted
  •  2 cups oreo crumbs

CHEESECAKE
  •  3 eggs
  •  1 cup sugar
  •  1 tsp vanilla extract
  •  1/3 cup brewed espresso
  •  3 packages cream cheese at room temperature, 8 oz each, I like to use full fat

CHOCOLATE GANACHE
  •  1 cup chocolate chips
  •  1/2 cup heavy cream


Instructions

CRUST
  1. Preheat the oven to 350º F.
  2. Pulse the whole oreos (or chocolate graham crackers) in a blender or food processor until they are very fine. Measure out 2 cups of crumbs.
  3. In a small bowl, combine the crumbs with the melted butter, mix well until incorporated.
  4. Add the crumbs to a 8 or 9 inch springform pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.
  5. Place the pan in the oven, pre-bake the crust for 10 minutes.
  6. Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture. To speed this up, you can put the springform pan in the fridge.
  7. Turn the oven down to 325º F.

CHEESECAKE
  1. Place the round springform pan inside an oven safe bag ( like one that you'd cook a turkey in for thanksgiving) and roll the top of the bag down so it doesn't cover the cheesecake. Set aside.
  2. In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes. 
  3. Add in the sugar, vanilla extract and espresso, beat again.
  4. Add in the eggs, ONE at a time, beating just until the egg yolk breaks, then add in the next, etc. Beat the mixture for 1 additional minute. Do not over beat, this is why I recommend only 1 minute. Pour the cheesecake mixture on top of the cooled crust.
  5. Place the springform pan in a 9x13 inch pan or larger roasting pan. Carefully fill the roasting pan with about 1 inch of water.
  6. Place the water bath with the cheesecake inside in the oven and bake at 325º F for 65-85 minutes *see note. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.
  7. Once the cheesecake is done baking, turn the oven off and gently remove the springform pan from the water bath and oven safe bag. Place the cheesecake on a baking sheet and return to the oven (oven is off) with the oven door cracked. Allow the cheesecake to cool to room temperature inside the oven before removing - this could be 60-90 minutes.
  8. Once cooled to room temperature, remove the cheesecake from the oven. Loosely cover the cheesecake with foil and place in the fridge overnight.
  9. Before serving, carefully unmold the cheesecake from the pan. Use a small spatula to assist any parts that are sticking to the pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan.

CHOCOLATE GANACHE
  1. Place the chocolate chips in a heat proof bowl.
  2. In a small saucepan over medium heat, bring the heavy cream to a boil. Once boiling, remove from the heat and pour the heavy cream over the chocolate chips. Allow the mixture to sit for 1 minute, melting the chocolate chips, then stir well to mix. Allow the ganache to cool for 5-7 minutes before adding it to the cheesecake.

TO ASSEMBLE
  1. Pour/spoon the chocolate ganache on top of the cheesecake, using a spatula to spread it around.
  2. Add chocolate shavings. Serve. Store leftovers in an air tight container in the fridge. Enjoy your cake!