Chocolate-Espresso Swirl Cheesecake

Chocolate-Espresso Swirl Cheesecake

Time: 24 hrs 30 mins


  • 1 (9 ounce) package chocolate wafer cookies (such as Oreos)
  • 3/8 cup unsalted butter, melted and cooled


  • 1 For Crust: Position rack in center of oven and preheat to 400 degrees F.
  • 2 Grind the cookies in a food processor. Add butter and pulse until crumbs are moistened.
  • 3 Press the crumbs on the bottom and 1 1/2 inches up the sides of a 9-inch springform pan. Wrap the outside of the pan with aluminum foil.
  • 4 For Filling: In a small bowl, dissolve the espresso powder in 1 TB water. Using an electric mixer, beat cream cheese in a large bowl until smooth.Add sugar and continue to beat until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in the espresso mixture, butter and coffe.
  • 5 Combine chocolate and cream in a heavy small saucepan. Stir over low heat until chocolate melts. pour half of the cheese filling (about 2 1/2 cups) into prepared crust. Drop 5 TB melted chocolate mixture by TBsful aroun the edge of filling. spacing evenly. use a small sharp knife to swirl chocolate into the filling. Carefully pour the remaining cheese filling over the swirled mixture. Drop remaining chocolate mxture by TBsful into center 6 inches of filling, spacing evenly. Swirl mixture together using tip of knife.
  • 6 Bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 minutes. The center will not be set. Cool on a rack. Cover and chill overnight in the refrigerator.
  • 7 Next day, run a small sharp knife around the edge of the pan to loosen the cheesecake. Release the sides from the pan. Let cheesecake stand at room temperature for 30 minutes before serving.
  • 8 Transfer to a platter and serve.
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