Espresso Cheesecake topped with luscious Chocolate Ganache


• 2 cups chocolate cookie crumbs
• 1/2 cup unsalted butter, melted
• 3 tablespoons finely ground espresso or coffee
• 24 ounces cream cheese, softened
• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs
• 1 cup sour cream
• 1/4 cup strong brewed espresso, cooled

For Chocolate Ganache:

• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter


. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
. In a bowl, combine chocolate cookie crumbs, melted butter, and ground espresso. Press the mixture into the bottom of the prepared pan to form the crust.
. In a large mixing bowl, beat cream cheese until smooth. Add sugar, flour, and salt, and beat until well combined.
. Add eggs one at a time, beating well after each addition. Stir in sour cream and brewed espresso until smooth.
. Pour the cream cheese mixture over the crust in the pan. Smooth the top with a spatula.
. Bake for about 55-60 minutes or until the center is set. Let it cool in the oven with the door ajar for an hour, then refrigerate for at least 4 hours or overnight.
. For the chocolate ganache, heat heavy cream in a saucepan until it just begins to simmer. Pour it over chocolate chips and let it sit for a minute. Stir until smooth, then add butter and stir until glossy.
. Pour the chocolate ganache over the chilled cheesecake and spread it evenly.
. Chill for an additional hour to set the ganache.
. Run a knife around the edge of the pan before releasing the springform.

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