Chocolate, espresso, creamy, dense, rich, smooth. A tiny sliver goes a long way.
This baked cheesecake is a recipe that I was given from my sister Rhoda who first tasted it when a friend served it at their care group. It's become one of her most requested desserts. I think it may be familiar to some of you as I've seen it on a number of sites. I've changes it up a wee bit by omitting the cinnamon and using espresso coffee to add another depth of flavour.
- 1 1/2 cups chocolate crumbs
- 1/4 cup butter, melted
- To begin, wrap a 9" spring form pan in foil, making sure it comes up the sides.
- Place crumbs in pan and add melted butter. Using a fork work crumbs and butter into a crust and press into bottom of spring form. Set aside.
- 3 tbsp espresso powder
- 1 tbsp boiling water
- Stir together and set aside to cool.
- 4 packages cream cheese (8oz each)
- 1 1/2 cups white sugar
- 1/4 cup flour (or 1/8 cup corn starch)
- 2 tsp vanilla
- 4 large eggs, slightly beaten
- 2 cups semi sweet chocolate chips, melted and cooled, but don't allow to harden
- Beat together cream cheese, sugar, flour and vanilla until smooth.
- Add slightly beaten eggs and just beat until incorporated.
- Divide this whole cream cheese mixture into half in two bowls.
- To the first bowl stir in the 2 cups melted and cooled chocolate.
- Pour this layer over crumbs in spring form.
- To the remaining mixture stir in the cooled espresso mixture.
- Pour this over the chocolate layer.
- Place foil wrapped spring from with mixture into a large pan and fill with hot water to 1" up the sides of the spring form.
- Carefully place in 325º oven and bake for 60 minutes or until cheesecake is set and dry looking on the top.
- Remove from oven and then from the water bath immediately. Remove foil.
- Allow cheesecake to stand for 15 minutes and then run a thin knife around the edges to keep the top from cracking. Allow to cool completely at room temperature and then in refrigerator for 8-10 hours.
- Remove from pan onto a serving plate.
- 1/2 cup semi sweet chocolate chips
- 3 tbsp butter
- Melt together in the microwave or small pot.
- Pour over cooled cheesecake, smooth, and allow to set.
- Garnish with chocolate covered coffee beans.
This cheesecake freezes well with the glaze. I place it in the freezer uncovered until it's solid and then wrap it well in plastic wrap and into a good freezer container. Make sure it's well sealed. It slices really nicely when frozen or thawed.