Chocolate Espresso Cheesecake with Ganache

2007, Ina Garten, All Rights Reserved
Show: The Perfect 3 Episode: Cheesecake
TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: 12 to 15 servings
LEVEL: Intermediate

ingredients

FOR THE CRUST:
  • 1 1/2 cups graham cracker crumbs (10 crackers)
  • 5 tablespoons unsalted butter, melted
FOR THE FILLING:
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon kosher salt
  • 3 extra-large eggs, at room temperature
  • 1/2 cup sour cream, at room temperature
FOR THE GANACHE:
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Directions

Preheat the oven to 350 degrees F.

To make the crust:
Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.

Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.

To make the filling:
Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.

Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.

For the ganache:
Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.

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  • on October 31, 2012

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    I don't know why I made this as I don't particularly care for cheesecake or chocolate. I know, weird. But it did look tasty, and it is from Ina (everything's good she makes, so I made it. I made it exactly as the recipe calls; however, I covered the entire cake with ganache as the recipe made plenty. Just delicious! Everyone seemed to like it a lot. Allow about 4 hours from start to finish to prepare. Lots of cooling.

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  • on August 12, 2012

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    Made this and it was awesome. It is the first cheesecake I have ever attempted and it came out perfect. And I didn't even follow the instructions to the letter. While I did soften the cream cheese to room temperature, I didn't realize I had to do the same with the eggs and sour cream. I put them in cold and it still came out perfect. I used regular semi-sweet chocolate chips for the chocolate and I didn't make the ganache as is seemed fine without it. I also baked it in a water bath to prevent cracking as many people suggest when making a cheesecake. Not sure if it would have been fine without it. Overall a great recipe. Thanks Ina!

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