Today I am taking a break from posting a vintage recipe as it is Miss T’s 18th birthday! I’ve got a fun vintage salad recipe coming up but today I bring you Chocolate Swirl-Espresso Cheesecake. Three words describe this creamy concoction, to die for. Miss T declared it her new all-time favorite cheesecake, to become a tradition for future birthdays.
She placed her order late Monday afternoon and of course it wasn’t a recipe I happened to have lying around. I scrambled around yesterday to find just the right recipe, thank you Epicurious, whipped it up late yesterday afternoon and had it ready for breakfast this morning. My girls always get to eat birthday cake for breakfast on their special day. You might notice all the holes in the top of the cake – 18 to be exact…..where the candles were. Sometimes shooting blog photos and real life time are different, today is a perfect example of that. Holes and all it’s a keeper.
Words cannot describe the creamy goodness of this cake. You’ll just have to make one for yourself and prepare to declare, “yum”.
Chocolate-Swirl Espresso Cheesecake
- 1 9-ounce package chocolate wafer cookies
- 6 tablespoons (3/4 stick) unsalted butter, melted, cooled
- 2 tablespoons instant espresso powder
- 1 tablespoon water
- 3 8-ounce packages cream cheese, room temperature
- 1 cup sugar
- 3 large eggs
- 1/4 cup (1/2 stick) unsalted butter, melted, cooled
- 1 tablespoon finely ground coffee
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (I used half semi-sweet & half bittersweet)
- 1/4 cup whipping cream
Position rack in center of oven and preheat to 400°F. Grind cookies in processor. Add butter and process using on/off turns until crumbs are moist. Press crumbs on bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with aluminum foil.
In small bowl, dissolve instant espresso in 1 tablespoon water. Using electric mix, beat cream cheese in large bowl until smooth. Add sugar and continue beating until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in espresso mixture, butter and ground coffee beans.
Combine chocolate and cream in heavy small saucepan. Stir over low heat until chocolate melts. Pour half of cheese filling (about 2 1/2 cups) into prepared crust. Drop 5 tablespoons melted chocolate mixture by tablespoons around edge of filling, spacing evenly. Use small sharp knife to swirl chocolate into filling. Carefully pour remaining cheese filling over. Drop remaining chocolate mixture by tablespoons into center 6 inches of filling, spacing evenly. Swirl mixtures together using tip of knife.
Bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 minutes (center will not be set). Cool on rack. Chill overnight. (Can be prepared 3 days ahead.)
Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Let stand at room temperature 30 minutes. Transfer to platter and serve.
Bon Appetit March 1991