Espresso Chocolate Cheesecake

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Espresso Chocolate Cheesecake
By Laurie Bassart
Wow! I have to say, I'm very proud of this recipe! I think that I hit it out of the park! All the subtle flavor's come through. You can taste the espresso, the chocolate, a little sour cream bite, and I love that it is sweetened with sweetened condensed milk. Even though it's cheesecake, it's not too cream cheesy tasting, and the espresso coffee is just slightly the dominant flavor, which is what I wanted. I hope that you will love it as much as I do!
Pre-heat oven to 350 degrees.
Combine the following:
2 cups crushed chocolate graham cracker crumbs, (I've also made this using crushed chocolate animal crackers, which I think I actually liked better, so which ever you would prefer.)
1/3-cup powdered sugar
�-cup melted butter
Place this in a 9-inch springform pan and press the crumbs up the sides and on the bottom of the pan.
In a large bowl combine the following:
3- 8-ounce packages of cream cheese, (Allow the cream cheese to set out on the counter until it is room temperature. It makes it easier to whip.)
1 can sweetened condensed milk
1-8 ounce tub of sour cream
4 eggs
1-tablespoon vanilla
Using an electric mixer, blend until thoroughly combined and smooth but do not over-mix. It's not supposed to be fluffy.
Combine the following and stir until dissolved:
� cup boiling water
2-tablespoon's instant espresso powder
2-tablespoon's cocoa powder
� cup sugar
Slowly pour this espresso/cocoa mixture into the cream cheese mixture and mix just until thoroughly combined and smooth.
Pour this mixture into the springform pan. Press 2 sheets of aluminum foil around the outside of the springform pan because sometimes the butter from the graham cracker crust can ooze out the bottom.
Bake for 60-65 minuets. The top should look slightly browned, but the center should still jiggle a little bit. If cracks begin to form, that is a sign of over baking, take it out of the oven immediately. Let cool on the counter and the cheesecake will continue to cook and solidify. I like to drizzle some Magic Shell on the top in a pretty design. Refrigerate for at least 3 hours. Unlock and remove the outer shell of the springform pan. Serves 8-10 people.
I like this recipe because I think that it's kind of fancy. I think that cheesecake in general is fancy, but cheesecake with espresso coffee in it is automatically more fancy! I think that this cheesecake makes an impressive statement and even if you are an amateur cook, your guest's will be impressed with you as well!
Author Laurie Bassart loves espresso coffee and she also loves dessert. What could be a better combination than putting the 2 together! She loves creating recipe's that combine these ingredients. Check out her delicious recipe's on her website: http://myfancydesserts.com
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Image source: google. Image ma not necessarily reflect the above recipe.