Chocolate-Espresso Cheesecake

thThis is a slightly altered version of a cheesecake recipe in the November 2014 issue of Southern Living. It makes 12 servings.

 

 

 

 

Chocolate-Espresso Cheesecake

Crust:
parchment paper
6 tablespoons all-purpose flour
2 teaspoons instant espresso
1/4 teaspoon table salt
1/4 cup butter
3 ounces bittersweet chocolate, chopped
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract

Filling:
1 cup bittersweet chocolate morsels
1/4 cup heavy cream
2 tablespoons instant espresso
2 teaspoons vanilla extract
4 (8-ounce) packages cream cheese, softened at room temperature
1 1/4 cups granulated sugar
4 large eggs

Prepare Crust: Preheat oven to 325°. Generously grease bottom and sides of a 9-inch springform pan with cooking spray. Cut parchment paper into a 9-inch circle, and place in bottom of pan; lightly grease parchment paper with cooking spray. Stir together flour and next 2 ingredients in a bowl.

Microwave butter and 3 oz. chopped chocolate in a medium microwave-safe bowl at MEDIUM (50% power) 1 minute; stir. Microwave chocolate mixture 1 to 1 1/2 more minutes or until melted and smooth, stirring at 30-second intervals. Whisk in 1/2 cup each granulated sugar and light brown sugar; cool 10 minutes.

Whisk 1 egg and 1 tsp. vanilla extract into chocolate mixture. Add flour mixture to chocolate mixture; stir until well blended. Spread mixture in prepared pan.

Bake at 325° for 20 minutes. Cool crust in pan on a wire rack 20 minutes.

Prepare Filling: Microwave chocolate morsels in a small microwave-safe bowl at MEDIUM (50% power) 1 minute; stir. Microwave morsels 1 to 1 1/2 more minutes or until melted and smooth, stirring at 30-second intervals. Cool 10 minutes. Stir together cream and next 2 ingredients in a 1-cup glass measuring cup until instant espresso dissolves.

Beat cream cheese and 1 1/4 cups granulated sugar at medium-low speed with an electric mixer in a large bowl just until smooth. Add melted chocolate and espresso mixture, and beat at low speed just until blended. Add eggs, 1 at a time, beating at low speed just until yolk disappears after each addition; pour into prepared crust.

Bake at 325° for 55 minutes to 1 hour or until center of cheesecake jiggles and cheesecake is almost set. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides.) Cool cheesecake completely on a wire rack (about 2 hours). Cover and chill at least 8 hours or up to 2 days.

By my calculations – Per serving – Calories: 625, Total Fat: 41.2g, Sat. Fat: 23.5g, Carbs: 59.2g, Fiber: 0.7g, Protein: 8.1g

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