It’s been a minute since my last post! Well, we’re back today with a new recipe. It was my dad’s birthday a week ago and I thought it was a good opportunity to make him something with two things he loves: coffee and chocolate!
This cheesecake has a delicate coffee flavor, punctuated by a chocolatey crust and a rich ganache topping. I think it looks pretty festive, and you can make it your own by doing different pipings, using whole or crushed cookies instead of chocolate covered coffee beans, drizzling ganache instead of spreading on top, etc.
My dad definitely enjoyed it, and I think you might too!
I adapted the recipe found here.
- 30 minutes
- 1hr 15min
- 2 1/2 cups crushed chocolate cookies, such as chocolate graham crackers or oreos
- 4 tbsp melted butter
- 1/4 cup heavy cream
- tbsp instant coffee (or espresso powder)
- 1.5 lb cream cheese
- 1 cup sugar
- 1/2 tbsp vanilla extract
- 3 eggs
- 1 cup sour cream
- pinch of salt
- 1/2 cup chopped dark chocolate
- 1/2 cup heavy whipping cream
- 1 cup heavy whipping cream
- Dark chocolate covered coffee beans (I get them at Trader Joe’s)
- Preheat over to 325 F and spray the bottom of a 10 inch springform pan
- Mix cookie crumbs and butter, then press evenly into bottom of pan. Bake for 10 minutes. Take it out let it cool.
- In a small pot, bring the cream to a simmer, and add instant coffee/espresso powder. Let it cool a bit.
- Beat cream cheese, sour cream, sugar, and coffee cream until well combined, scraping the bowl periodically.
- Once the dairy and sugar is well mixed, add eggs one by one, scraping bowl and mixing well after each addition.
- Finally, add salt and vanilla and give the batter a final mix.
- Pour batter over crust, and put in over. Lower temperature to 300F and bake for an hour, until firm but slightly jiggly in center.
- Turn off oven and let the cake rest in the oven for an hour.
- Refrigerate for at least two hour, then run a knife around the edge of the cake before releasing from the pan.
- For the ganache topping, chop dark chocolate into small pieces, place in a heat save bowl.
- Bring cream to a simmer, and pour over the dark chocolate. Let it sit for a minute before stirring until all the chocolate has melted and mixed with the cream.
- Pour chocolate onto cake, and with the help of a spatula spread over the cake. Refrigerate cake until ganache has set, 30min - 1hr.
- For decorations: whip remaining cream, and using a pastry bag and your favorite tip pipe over the ganache.
- Finally, decorate with some chocolate covered coffee beans, slice, and enjoy!
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