Scribd Logo
Upload

Welcome to Scribd!

  • 74 views

    Chocolate Glazed Espresso Cheesecake v1.0

    Uploaded by

    zoltan2014
    This recipe is for a chocolate glazed espresso cheesecake that takes over 5 hours total to prepare. It has a chocolate cookie crust and a cheesecake filling made from cream cheese, sour cream, sugar, eggs, vanilla, and espresso. The cheesecake bakes for 1-1.5 hours then cools before being topped with a chocolate glaze made from cream, corn syrup and chopped milk chocolate. The finished cheesecake serves 10 people.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd

    Chocolate Glazed Espresso Cheesecake v1.0

    Uploaded by

    zoltan2014
    74 views2 pages
    This recipe is for a chocolate glazed espresso cheesecake that takes over 5 hours total to prepare. It has a chocolate cookie crust and a cheesecake filling made from cream cheese, sour cream, sugar, eggs, vanilla, and espresso. The cheesecake bakes for 1-1.5 hours then cools before being topped with a chocolate glaze made from cream, corn syrup and chopped milk chocolate. The finished cheesecake serves 10 people.

    Original Description:

    Dessert Recipe

    Copyright

    © © All Rights Reserved

    Available Formats

    DOC, PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This recipe is for a chocolate glazed espresso cheesecake that takes over 5 hours total to prepare. It has a chocolate cookie crust and a cheesecake filling made from cream cheese, sour cream, sugar, eggs, vanilla, and espresso. The cheesecake bakes for 1-1.5 hours then cools before being topped with a chocolate glaze made from cream, corn syrup and chopped milk chocolate. The finished cheesecake serves 10 people.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    74 views2 pages

    Chocolate Glazed Espresso Cheesecake v1.0

    Uploaded by

    zoltan2014
    This recipe is for a chocolate glazed espresso cheesecake that takes over 5 hours total to prepare. It has a chocolate cookie crust and a cheesecake filling made from cream cheese, sour cream, sugar, eggs, vanilla, and espresso. The cheesecake bakes for 1-1.5 hours then cools before being topped with a chocolate glaze made from cream, corn syrup and chopped milk chocolate. The finished cheesecake serves 10 people.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    of 2

    CHOCOLATE GLAZED ESPRESSO CHEESECAKE

    Prep Time: 2 Hours and 30 minutes


    Cook Time: 2 Hours and 30 minutes
    Total Time: 5 Hours
    Makes one 10-inch cake (10 servings)

    Ingredients:
    CRUST:
    2 ½ Cups Chocolate Cookie Crumbs
    2 Tablespoons Sugar
    4 Tablespoons Butter, melted

    CHEESECAKE:
    ¼ Cup Heavy Cream
    2 ½ Tablespoons Instant Espresso Powder
    3 pounds Cream Cheese
    1 Cup Sour Cream
    1 ¾ Cups Sugar
    5 pieces Whole Eggs
    1 Tablespoon Pure Vanilla Extract
    Pinch of Salt

    GLAZE:
    ⅓ Cup Heavy Cream
    2 Tablespoons Corn Syrup
    ½ Cup Chopped Milk Chocolate

    Directions:
    1. Pre-heat the oven to 325°F. Lightly grease the base of a 10-inch spring-form
    pan with nonstick spray.
    2. MAKE THE CRUST: In a large bowl, mix the chocolate cookie crumbs with
    the sugar and melted butter to combine. Press the mixture evenly into the
    base of the prepared spring-form pan. Bake until set, 10 to 15 minutes. Cool.
    3. MAKE THE CHEESECAKE: In a small pot, bring the cream to a simmer over
    medium heat. Add the espresso powder and stir to combine. Cool to room
    temperature.
    4. In the bowl of a food processor, pulse the cream cheese, sour cream, cooled
    heavy cream with espresso powder and sugar until well combined. Scrape
    well after mixing. Add the eggs one at a time, pulsing and scraping well after
    each addition. Add the vanilla and salt, and pulse to combine.
    5. Pour the batter over the cooled crust and transfer to the oven. Once the
    cheesecake is in the oven, reduce the temperature to 300°F. Bake until the
    cheesecake is set but still slightly jiggly in the center, about 1 to 1½ hours.
    6. Turn off the oven and leave the cheesecake inside for 1 hour. Remove the
    cheesecake from the oven and refrigerate until fully cooled, about 2 hours.
    Run a knife around the edge of the cooled cheesecake, and then release it
    from the spring-form pan.
    7. MAKE THE GLAZE: In a small pot, heat the cream and corn syrup over
    medium heat. Place the milk chocolate into a small heat-safe bowl. When the
    cream comes to a boil, pour it over the chocolate. Let it sit for 15 seconds,
    untouched. Mix the ganache to combine, and pour immediately over the
    cheesecake. Let set before slicing and serving.
    8. CHEF’S NOTE: This recipe is for an ultra-tall New York-style
    cheesecake. You can halve the amounts for the cheesecake custard and
    glaze (keep the crust amount the same) for a more moderately-sized
    cheesecake. Reduce the baking time to 45 minutes to 1 hour.

    You might also like