Chocolate Espresso Cheesecake Recipe
Servings: 1
Ingredients
- 1 c. Chocolate wafer cookie crumbs
- 2 Tbsp. Melted salted butter
- 3 pkt Soft cream cheese, (8 oz)
- 1/2 c. White sugar
- 1/2 c. Light brown sugar
- 1/2 c. Lowfat sour cream
- 1/2 c. Ricotta cheese
- 3 x Large eggs
- 1 1/2 c. Semisweet chocolate chips, melted
- 1/2 c. Espresso coffee
- 1 tsp Vanilla extract
- 1 tsp Almond extract
- 6 ounce Semisweet chocolate chips
- 1/4 c. Unsalted butter, room temperature
- 1/4 c. Minced pecans
Directions
- Crust: Preheat oven to 350 degrees. In food processor, add in cookie crumbs and grind into fine crumbs. Add in butter and blend till smooth. Press crust into bottom of 9-inch springform pan. Refrigeratewhile preparing filling.
- Filling: In large bowl with electric mixer, beat cream cheese till smooth.
- Add in white and brown sugars and mix well. Add in lowfat sour cream and ricotta and blend well. Add in Large eggs and beat till mix is smooth. Add in melted chocolate, espresso, vanilla, and almond extract. Blend till mix is very smooth. Pour mix into springform pan. Bake approximately 1 hour.
- Turn off oven and crack door about 1 inch. Leave cake in oven for 1 hour then remove and cold to room temperature. Glaze: In small saucepan, heat chocolate and butter over low heat and stir till smooth. Add in pecans and stir till coated. Pour glaze over top of cheesecake and smooth to edges.
- Let some run over edges if desired. Refrigeratetill hard and cut into wedges to serve.
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