This month’s cheesecake celebrates and honors Cory’s birthday this month. (Which was May 9th) I know how much Cory loves coffee and I thought coffee and chocolate would be the perfect pair. I pulled this months cheesecake recipe from The Cheesecake Bible that my sister-in-law gave me for my birthday.
This cheesecake tasted amazing!! Cory said this was his favorite cheesecake thus far. However, I am seriously feeling the weight gain from this one. I might need to get a personal trainer to keep me from getting fat or cut back on the cheesecakes.
I couldn’t find espresso powder at Trader Joe’s so I bought their finely ground espressso. It worked out great!
Below is the sequence in which order I put in the ingredients.
Cory is normally my crumb crusher, but since he wasn’t there at the time of making the cheesecake, I had to do the job.
Plus, since it was his birthday cheesecake he was exempt from the job!
I was so sad my cheesecake cracked. I was uncertain if the inside was cooked enough and left it in the oven longer than recommended. So it led to this! 🙁
Note: let all ingredients come to room temperature and when adding eggs, mix on lower speed. These both help prevent cracking. In my case, I still had a cracked cheesecake!
Also, please excuse the photo angles. I had to photograph and show the action of each step by myself. Not so bad, for holding camera in one hand and mixing ingredients in the other! 😉
1 1/2 cups crushed oreo crumbs
1/4 cup unsalted butter, melted
4 packages of cream cheese, softened
1 1/2 cups granulated sugar
1/2 cup sour cream
1 tbsp instant espresso powder
1 tbsp hot water
1 tsp vanilla extract
3 oz. bittersweet chocolate, melted
Crust: In a bowl, combine cookie crumbs and butter. Press into bottom of cheesecake pan and freeze.
Filling: In a small bowl, dissolve espresso powder in hot water, set aside.
In a mixer bowl fitted with paddle attachment, beat cream cheese and sugar on medium-high speed until very smooth, fo 3 minutes. Mix in sour cream. Add eggs, one at a time, beating after each addition. With the mixer running, pour in espresso in a steady stream. Mix in Vanilla
Stir 1 cup of the batter into melted chocolate and set aside. Pour remaining batter over frozen crust, smoothing out to sides of pan. using a spoon, drop six large puddles of melted chocolate mixture on top of batter. Using a small knife drag through the puddles in spiral motions to create a marbling effect. Bake in preheated oven until top is light brown and center has a slight jiggle to it. 45 to 55 minute. Let cool in pan on wire rack or 2 hours. Cover with plastic wrap and refrigerate for at least 6 hrs before serving.