Prepare Time: 10 Minutes
Cook Time: 1 Hr
Cook Time: 1 Hr
This chocolate cheesecake recipe is not too sweet because of the addition of espresso. Be careful in adding the espresso so that the recipe will not become too bitter. This can yield a 9-inch cheesecake.
Ingredients:
Crust:
1 1/2 cups Oreo cookies (filling removed and then crushed finely)
1/2 cup of granulated sugar
1/2 cup of melted butter
Crust:
1 1/2 cups Oreo cookies (filling removed and then crushed finely)
1/2 cup of granulated sugar
1/2 cup of melted butter
Cheesecake:
1 (225 gram) cream cheese
1 and 1/2 cups of semi-sweet chocolates (chopped)
2 tablespoons of espresso coffee powder dissolved in 1 tablespoon of hot water
1 cup of granulated sugar
2 tablespoons of flour
3 medium eggs
2 egg yolks
1 cup of all-purpose cream
1 (225 gram) cream cheese
1 and 1/2 cups of semi-sweet chocolates (chopped)
2 tablespoons of espresso coffee powder dissolved in 1 tablespoon of hot water
1 cup of granulated sugar
2 tablespoons of flour
3 medium eggs
2 egg yolks
1 cup of all-purpose cream
Instructions:
1. Let the cream cheese soften and place it in a mixing bowl.
2. In another mixing bowl, combine the crushed oreo cookies, sugar and the melted butter.
Press this crust mixture firmly on a 9-inch spring form pan. Put a cling wrap on top and chill.
3. Meanwhile, preheat the oven to 375 degrees Fahrenheit. In a double boiler, melt thechocolates and add the espresso mixture. Stir to combine.
4. In a stand mixer with a wire whip attachment, beat the cream cheese until smooth. Carefully add in the sugar. Continue beating until fluffy and light. Add the egg yolks and eggs. Beat well.
5. Add in the chocolate mixture and add the flour. Beat in low speed for 1 minute.
6. Transfer into spring form pan and bake for 1 hour.
7. After one hour, turn the heat off and let the cheesecake stay inside the oven for 30 minutes.
8. Remove the cheesecake from the oven and let cool on the wire rack. Chill for 5 hours or more before serving.
1. Let the cream cheese soften and place it in a mixing bowl.
2. In another mixing bowl, combine the crushed oreo cookies, sugar and the melted butter.
Press this crust mixture firmly on a 9-inch spring form pan. Put a cling wrap on top and chill.
3. Meanwhile, preheat the oven to 375 degrees Fahrenheit. In a double boiler, melt thechocolates and add the espresso mixture. Stir to combine.
4. In a stand mixer with a wire whip attachment, beat the cream cheese until smooth. Carefully add in the sugar. Continue beating until fluffy and light. Add the egg yolks and eggs. Beat well.
5. Add in the chocolate mixture and add the flour. Beat in low speed for 1 minute.
6. Transfer into spring form pan and bake for 1 hour.
7. After one hour, turn the heat off and let the cheesecake stay inside the oven for 30 minutes.
8. Remove the cheesecake from the oven and let cool on the wire rack. Chill for 5 hours or more before serving.
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