Ingredients Jump to Instructions ↓

  1. 1 Chocolate wafer cookies - (9 oz)

  2. 6 tablespoons 90ml Unsalted butter - (3/4 stick) - melted, cooled Filling

  3. 2 tablespoons 30ml Instant espresso powder

  4. 1 tablespoon 15ml Water

  5. 3 Cream cheese - (8 oz) - room temperature

  6. 1 cup 198g / 7oz Sugar

  7. 3 cups 594g / 20oz Eggs (large)

  8. 1/4 cup 49g / 1.7oz Unsalted butter - (1/2 stick) - melted, cooled

  9. 1 tablespoon 15ml Finely-ground coffee

  10. 6 oz 170g Bittersweet (not unsweetened) chocolate - chopped

  11. 1/4 cup 59ml Whipping cream

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For Crust: Position rack in center of oven and preheat to 400 degrees. Grind cookies in processor. Add butter and process using on/off turns until crumbs are moist. Press crumbs on bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with aluminum foil. For Filling: In small bowl, dissolve instant espresso in 1 tablespoon water. Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and continue beating until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in espresso mixture, butter and ground coffee beans. Combine chocolate and cream in heavy small saucepan. Stir over low heat until chocolate melts. Pour half of cheese filling (about 2 1/2 cups) into prepared crust. Drop 5 tablespoons melted chocolate mixture by tablespoons around edge of filling, spacing evenly. Use small sharp knife to swirl chocolate into filling. Carefully pour remaining cheese filling over. Drop remaining chocolate mixture by tablespoons into center 6 inches of filling, spacing evenly. Swirl mixtures together using tip of knife. Bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 minutes (center will not be set). Cool on rack. Chill overnight. (Can be prepared 3 days ahead.) Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Let stand at room temperature 30 minutes. Transfer to platter and serve. This recipe yields 10 servings.


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