Triple Chocolate Espresso Cheesecake
Indulge in the ultimate dessert decadence with this Triple Chocolate Espresso Cheesecake, a show-stopping treat that's as rich in flavor as it is in presentation. Featuring a luscious trio of dark, milk, and white chocolate layers infused with the bold kick of espresso, this cheesecake delivers a symphony of creamy textures and deep, complex sweetness. Built atop a buttery chocolate cookie crust and baked to perfection in a water bath to ensure a smooth, crack-free surface, this masterpiece is as elegant as it is indulgent. Ideal for special occasions or whenever you're craving something extra luxurious, this cheesecake is finished with a dusting of cocoa powder and silky chocolate shavings for a bakery-worthy touch. Rich, impressive, and irresistibly delicious, it’s a must-make dessert for true chocolate lovers!
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Ingredients
- 300 grams Chocolate sandwich cookies (e.g., Oreos)
- 80 grams Unsalted butter, melted
- 750 grams Cream cheese, softened
- 200 grams Granulated sugar
- 120 ml Sour cream
- 120 ml Heavy cream
- 2 teaspoons Espresso powder
- 2 teaspoons Vanilla extract
- 4 Large eggs
- 180 grams Dark chocolate, melted
- 120 grams Milk chocolate, melted
- 100 grams White chocolate, melted
- 2 tablespoons Cocoa powder, for dusting (optional)
- 50 grams Chocolate shavings, for garnish (optional)
Directions
Step 1
Preheat your oven to 160°C (325°F) and grease a 9-inch springform pan.
Step 2
Place the chocolate sandwich cookies in a food processor and pulse until fine crumbs form.
Step 3
Mix the cookie crumbs with the melted butter until the texture resembles wet sand, then press the mixture firmly into the bottom of the prepared springform pan to form a crust. Set aside.
Step 4
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Step 5
Add the sour cream, heavy cream, espresso powder, and vanilla extract to the mixture, beating until fully incorporated.
Step 6
Add the eggs one at a time, mixing well after each addition. Do not overmix to prevent cracking during baking.
Step 7
Divide the cheesecake batter evenly into three separate bowls.
Step 8
Stir the melted dark chocolate into one bowl, the melted milk chocolate into another, and the melted white chocolate into the third bowl.
Step 9
Pour the dark chocolate batter onto the crust, spreading it evenly with a spatula. Next, gently pour the milk chocolate batter on top, followed by the white chocolate batter. Smooth the top to even out the layers.
Step 10
Place the springform pan in a large roasting pan and fill the roasting pan with an inch of hot water, creating a water bath. This helps prevent cracking.
Step 11
Bake the cheesecake for 60 minutes or until the edges are set and the center jiggles slightly when shaken.
Step 12
Turn off the oven, open the oven door slightly, and allow the cheesecake to cool in the oven for 1 hour.
Step 13
Remove the cheesecake from the water bath and transfer it to the refrigerator to chill for at least 6 hours or overnight.
Step 14
Before serving, dust the top with cocoa powder and garnish with chocolate shavings, if desired.
Step 15
Slice and serve chilled. Enjoy your decadent Triple Chocolate Espresso Cheesecake!
Nutrition Facts
| Serving size | (2248.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 8823.9 |
| Total Fat 614.0g | 0% |
| Saturated Fat 347.5g | 0% |
| Cholesterol 1978.8mg | 0% |
| Sodium 4246.1mg | 0% |
| Total Carbohydrate 760.1g | 0% |
| Dietary Fiber 34.5g | 0% |
| Total Sugars 595.9g | |
| Protein 116.7g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 1712.5mg | 0% |
| Iron 45.3mg | 0% |
| Potassium 3590.7mg | 0% |
Source of Calories