Chocolate Espresso Cheesecake
Average Rating
4.1 (18)
Rate this recipe

Thank you for your rating!

Chocolate Espresso Cheesecake

Chocolate Espresso Cheesecake

Espresso and cocoa make this cheesecake decadent, but it’s deceivingly so since low-fat dairy keeps the calories in check.

  • Total Time

    10

    hrs

    25

    Mins

  • Prep Time

    45

    Mins

  • Cook Time

    1

    hr

    40

    Mins

  • Chill Time

    8

    hrs

  • Servings

    12

    slices

  • Ingredients

    11

    items


Cocoa powder and chocolate-covered espresso beans give cheesecake a fab flavor makeover. Shortcut ingredients like cookies for the crust and instant espresso save time, and low-fat cream cheese and sour cream trim the fat.

Ingredients

Crust

1 cup

finely ground chocolate wafer cookies

1 tbsp

sugar

4 tbsp

butter or margarine, melted

Filling

4 tsp

instant espresso powder, divided

3 pkgs

low-fat cream cheese (8 oz each), at room temperature

1 ⅓ cups

plus 3 tbsp sugar

4

eggs

2 ½ cups

low-fat sour cream, at room temperature

3 tbsp

flour

4 oz

unsweetened chocolate

Cocoa powder and/or chocolate-covered espresso beans for garnish


directions

Step 1

Place a roasting pan filled with several inches of water on the bottom rack of your oven. Then place the other rack in the middle position and preheat the oven to 325 degrees F.

Step 2

Remove the bottom of a 9-inch springform pan and cover it tightly with aluminum foil; then reassemble the pan and spray the bottom and sides with cooking spray.

Chocolate Espresso Cheesecake Step 2

Step 3

Combine the cookie crumbs, 1 tablespoon of sugar and the melted butter or margarine. Using clean hands, press the mixture onto the bottom of the prepared pan. Stir 3 teaspoons of espresso powder into 2 teaspoons of water and set aside.

Chocolate Espresso Cheesecake Step 3
Chocolate Espresso Cheesecake Step 3

Step 4

In the top part of a double boiler melt chocolate and stir until smooth. Cool to room temperature.

Chocolate Espresso Cheesecake Step 4

Step 5

Using a stand mixer or hand-held mixer, beat the cream cheese and 1 ⅓ cups of sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Add 1 cup of sour cream and the flour; mix until well combined.

Chocolate Espresso Cheesecake Step 5

Step 6

Stir in the espresso/water mixture and the melted, cooled chocolate.

Step 7

Spoon the mixture over the crust. Bake at 325 degrees F for 1 hour and 10 minutes, or until the center is set but jiggles slightly. Turn off the oven and let the cake stand in the oven for 25 minutes with the door closed.

Chocolate Espresso Cheesecake Step 7
Chocolate Espresso Cheesecake Step 7

Step 8

Meanwhile, combine the remaining 1 ½ cups sour cream with the remaining 3 tablespoons sugar and the remaining 1 teaspoon espresso powder. Once the 25 minutes are up, spread the mixture over the cheesecake and return the cake to the oven to let stand with the door closed for 5 more minutes. Remove from the oven.

Chocolate Espresso Cheesecake Step 8
Chocolate Espresso Cheesecake Step 8

Step 9

Run a sharp knife around the edges of the cake and cool on a wire rack. Refrigerate the cake 8 hours or overnight. Remove the cake from the pan and garnish with a sprinkling of cocoa powder or chocolate-covered espresso beans.

Chocolate Espresso Cheesecake Step 9
Chocolate Espresso Cheesecake Step 9

Chef’s Note

The cooled cheesecake, ungarnished and in the pan, can be placed in a Ziploc® brand bag and refrigerated for up to 1 week, or frozen for up to 1 month. If frozen, thaw before garnishing.


Nutrition Facts

Serving Size: 1 slice

Calories

460

Calories From Fat

250

Total Fat

28g

Saturated Fat

16g

Trans Fat

0g

Cholesterol

120mg

Sodium

430mg

Total Carbohydrates

46g

Dietary Fiber

2g

Sugars

33g

Protein

12g