No-Bake Espresso Chocolate Cheesecake
Ingredients
For the Chocolate Cookie Crust:
For the Espresso Cheesecake Filling:
For the Espresso Ganache:
Instructions
Read more at https://bakerbynature.com/no-bake-espresso-chocolate-cheesecake/
For the Chocolate Cookie Crust:
- regular full-size package Oreo cookies, crushed into fine crumbs
- 8 tablespoons unsalted butter, melted
- 1/2 teaspoon espresso powder
For the Espresso Cheesecake Filling:
- 14 ounces bittersweet chocolate, coar
- sely chopped
- 1 and 1/2 teaspoons espresso powder 1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature
- 1 cup (198g/7 ounces) granulated sugar
- 1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
- 1 Tablespoons Dutch-process cocoa powder
- 1 and 1/2 teaspoons vanilla extract
- 1 cup (8 ounces) heavy cream, at room temperature
For the Espresso Ganache:
- 1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, finely chopped
- 1 and 1/4 cups (12 ounces) heavy cream
- 1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes
- 1 teaspoon espresso powder
- Espresso beans, for garnish, optional
- Chocolate shavings, for garnish, optional
Instructions
- Lightly grease the bottom and sides of a 9-inch springform pan.
- In a large bowl combine the Oreo cookie crumbs, melted butter, and espresso powder; mix well to combine.
Read more at https://bakerbynature.com/no-bake-espresso-chocolate-cheesecake/
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