Triple Chocolate-Espresso Cheesecake 🍫☕️

Description:

Indulge in the decadent layers of rich chocolate and bold espresso flavors in this Triple Chocolate-Espresso Cheesecake. A delightful creation from a fellow teacher, whose love for cheesecake rivals her passion for teaching! Remember, it’s best to plan ahead as this recipe requires some chilling time, making it perfect for preparing a day in advance.

Prep Time: 8 hours (includes cooling and chilling)
Cook Time: 45 minutes
Total Time: 8 hours 45 minutes
Servings: 12 slices
Calories: 522.8 per slice
Rating: ⭐️⭐️⭐️⭐️
Keywords: Dessert, Weeknight

Ingredients:

For the Crust
1 3/4 cups cookie crumbs	🍪
2 tablespoons sugar	🥄
1/4 cup melted butter	🧈

For the Filling
8 ounces bittersweet chocolate, chopped	🍫
2 (8-ounce) packages cream cheese, softened	🧀
1 cup sugar	🥄
1 cup sour cream	🥛
2 large eggs	🥚
2 large egg yolks	🥚
1/4 cup espresso	☕️
1 tablespoon vanilla extract	🌿
2 tablespoons finely ground coffee	☕️

For the Ganache
1 cup heavy cream	🥛
8 ounces bittersweet chocolate, chopped	🍫
1 tablespoon espresso	☕️

For Garnish (Optional)
Whipped cream	🍦
Chocolate-covered coffee beans	🍫☕️

Instructions:

1. Make the Crust:

Combine the cookie crumbs, sugar, and melted butter in a bowl. 🍪🥄🧈
Press the mixture evenly and firmly into the bottom of a greased 9-inch springform pan. 🍪🥄🧈
Refrigerate the crust while preparing the filling.

2. Make the Filling:

Preheat your oven to 350°F (175°C). 🌡️
Melt the bittersweet chocolate over very low heat, stirring constantly, until smooth. 🍫
Remove the pan from heat and set aside to cool slightly. 🍫
Using an electric mixer on medium speed, beat together the softened cream cheese and sugar until light and fluffy. 🧀🥄
Add the sour cream to the mixture and blend well. 🥛
Scrape down the sides of the bowl to ensure everything is incorporated. 🥄
Add the eggs and egg yolks, one at a time, blending well after each addition. 🥚🥚
Scrape down the sides of the bowl again. 🥄
Add the espresso, vanilla extract, and finely ground coffee. ☕️🌿
Blend the mixture until smooth and well combined. 🥄
Pour the filling into the chilled crust and let it rest for 10 minutes. 🍫🥄
Place the springform pan into a larger baking pan and create a water bath by adding hot water to the larger pan. 🛁
Bake the cheesecake at 350°F (175°C) for 45 minutes, or until the center is almost set. 🕒
Turn off the oven and let the cheesecake cool inside for another hour before removing. 🕒🌬️

3. Make the Ganache:

In a small, heavy saucepan, bring the heavy cream to a boil. 🥛🍳
Pour the hot cream over the chopped bittersweet chocolate and let it stand for 1 minute. 🍫🥛
Stir the mixture until the chocolate is completely melted and smooth. 🥄
Add the espresso and mix until well combined. ☕️
Let the ganache cool to room temperature.

4. Finish and Serve:

Once the cheesecake has cooled, remove it from the oven and water bath. 🌬️🛁
Pour the cooled ganache over the top of the cheesecake, spreading it evenly. 🍫
Refrigerate the cheesecake for at least 6-8 hours, or overnight, to allow it to set completely. 🕒❄️
When ready to serve, garnish with dollops of whipped cream and chocolate-covered coffee beans, if desired. 🍦🍫☕️
Slice into decadent portions and enjoy the rich, creamy goodness of this Triple Chocolate-Espresso Cheesecake! 🍰🍫☕️

This recipe is a labor of love, perfect for special occasions or when you simply need a luxurious treat to lift your spirits. Make sure to savor each bite of this delightful creation, and share the joy with your loved ones! Happy baking! 🎉🍰