1 teaspoon espresso powder, optional; for enhanced flavor
24 ounces cream cheese, at room temperature
1 cup granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons Unbleached All-Purpose Flour
Instructions
Preheat the oven to 375F. Lightly grease a 9in
springform pan.
To make the crust- Crush, grind, or otherwise
pulverize the cookies together with the sugar;
a food processor works well here. If desired,
set aside about a tablespoon of the crumbs to
garnish the finished cake.
Add the melted butter, processing briefly or
stirring until the mixture is evenly crumbly.
Press the moist crumbs into the bottom and
partway up the sides of the prepared pan. Place
the pan on a baking sheet, to catch any
potential drips of butter.
Bake the crust for 15 minutes. Remove it from
the oven, and set it aside as you make the
filling
Reduce the oven heat to 350F.
To make the filling- Combine the milk and
chocolate chips in a small saucepan or
microwave-safe bowl or large cup. Heat,
stirring frequently, until the chips melt and
the mixture is smooth. Remove from the heat,
stir in the espresso powder, and set the
mixture aside.
In a large mixing bowl, beat together the cream
cheese and sugar at low speed, until thoroughly
combined. Scrape the bottom and sides of the
bowl, and beat briefly, just until smooth.
Add the eggs one at a time, beating to combine
after each one.
Stir in the vanilla, then the flour.
Add the chocolate,milk mixture, beating slowly
until thoroughly combined. Scrape the bottom
and sides of the bowl; beat briefly, just until
smooth.
Pour the batter atop the crust in the pan.
Place the pan on a baking sheet; this will make
it easier to get the cake in and out of the
oven safely.
Bake the cake at 350 degrees for 45 to 50
minutes, until a toothpick inserted into the
cake 1 in from the outside edge comes out
clean. A digital thermometer, inserted at the
same point, should read 175 degrees F. The
center may not look set; that's OK.
Turn off the oven, crack the door open several
inches, and allow the cake to cool in the oven
for 1 hour. Remove the cake from the oven, and
set it on a rack to finish cooling. When it's
completely cool, cover the cake, and
refrigerate it until ready to serve.
Garnish the cake with the reserved crumbs, if
desired. Serve it in small slices, with whipped
cream and berries.
Originally Submitted
5/2/2019
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