CHOCOLATE ESPRESSO SWIRL CHEESECAKE

 

  • Cooking Time: 45-55 minutes
  • Servings: 12-16
  • Preparation Time: 30 minutes

Ingredients

  • Crust
  • 1 & 1/2 cups chocolate sandwich cookie crumbs
  • 1/4 cup unsalted butter, melted
  • Filling
  • 4 packages (each 8 oz) cream cheese, softened
  • 1 & 1/2 cups granulated sugar
  • 1/2 cup sour cream
  • 4 eggs
  • 1 tbsp instant coffee powder
  • 1 tbsp hot water
  • 3 oz bittersweet chocolate, melted and cooled
  • Decoration (optional)
  • 1/2 cup whipping (35%) cream
  • 2 tbsp granulated sugar
  • 12 mocha candy coffee beans

Directions

  • Before starting bring all cold ingredients to room temp.
  • Melt chocolate between the crust and filling phase
  • Cool melted chocolate to room temp before adding cheesecake batter.
  • Grease bottom and sides of 9 inch springform pan
  • Preheat oven to 350 F
  • Crust:
  • In a medium bowl, combine cookie crumbs and butter
  • Press into bottom of cheesecake pan and freeze
  • Filling:
  • In a large mixer bowl, beat cream cheese and sugar on medium-high speed for 3 minutes.
  • Add sour cream.
  • Add eggs, one at a time, beating after each addition
  • In a small bowl, dissolve coffee powder in hot water
  • While the mixer is running, pour coffee in a steady stream into the batter
  • Add vanilla
  • Stir 1 cup batter into melted chocolate and set aside
  • Pour remaining batter over frozen crust
  • Using a spoon, drop six large puddles of melted chocolate mixture on top of batter.
  • Using a small knife, drag through the puddles in spiral motions to create a marbling effect.
  • Bake in preheated oven for 45 to 55 minutes or until the top is light brown and the center has a slight jiggle to it.
  • Cool on a rack for 2 hours
  • Cover with plastic wrap and refrigerate for at least 6 hours before decorating or serving
  • Decoration:
  • In a well-chilled bowl, whip cream on medium-high speed until soft peaks form.
  • With the mixer still running, sprinkle sugar into cream and continue whipping until firm peaks form
  • Ice top of cake with whipped cream or pipe rosettes around top of cake, if desired
  • Top with mocha coffee beans

Notes

Once I discovered how easy it was to make cheesecake, store bought has become a thing of the past. They are not only cheaper to make, but so much tastier. I found this recipe in a book called, '125 Best Cheesecakes' and whenever I go to a gathering, this cheesecake is expected to travel with me.

Submitted by: "Teresa Moravics"

Categories: Cheesecake 
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