Espresso Cheesecake.- What can I say about this? Decadent, flavorful, lovely but I can also add very easy to make with few ingredients!
If you don't have an espresso machine, you can use instant espresso granules and add hot water and allow to cool at room temperature. Same goes for the brewed espresso, be sure to cool too before using.
Give this recipe a try if you've always wanted to make cheesecake but thought it would be hard to make, this is a perfect one to learn on. Doesn't contain any hard or imported ingredients and the preparation steps are very easy.
To prepare this cheesecake you will need:
-A Springform Pan, this recipe is for an 8 inch pan. If you use a larger one the cake will be thinner due to the extra space but you can still make it. Prepare your pan spraying it with vegetable spray then covered with parchment paper on bottom and sides, this will prevent any sticking and made removal from the pan very easy.
FOR CRUST:
2 cups chocolate cookies (like oreos which you use along with their filling) this is 24 cookies
1/2 stick butter or 4 oz, melted
FOR CHEESECAKE:
3 packages Cream Cheese, 8 oz, softened to room temperature, use full fat preferably
1 cup sugar
1 tsp Vanilla Extract
1/3 cup Espresso, fresh brewed and cooled to room temperature
3 large eggs
1 oven safe turkey bag, this is if you're using the water-bath method. I'll also give an alternate method without a water-bath
FOR CHOCOLATE GANACHE:
1/2 cup Whipping Cream
1 cup Chocolate Chips, I like Semi-Sweet Chips
FOR WHITE TOPPING ON CAKE FOR PIPING DECORATIONS:
1/2 cup Sour Cream, full fat
3-5 Tbls sugar
1 tsp Vanilla Extract
TO MAKE THE CHEESECAKE:
FOR THE CRUST:
Pre-heat oven to 350 F.
1.- In a blender or food processor, pulse the cookies to obtain a fine crumb. Measure 2 cups of crumbs. The cookies with filling, like Oreos or Graham Crackers or your choice.
2.- In a bowl add the cookie crumbs with the melted butter and mix to combine well so it will look like wet sand more or less.
3.- Now put the buttered crumbs into the prepared springform pan and flatten it with a spoon or measuring cup or anything with a flat bottom to leave it even and flat. You can also push the crumbs up the walls of the pan if you like it too.
4.- Place the pan in the oven and bake for 10 minutes. Once done, remove from the oven and allow to cool before adding the cheesecake mix. You can also put it in the fridge for a while.
5.- Lower the oven temperature to 325 F.
FOR CHEESECAKE:
6.- If you want to use the water-bath: Put the springform pan inside the oven safe turkey bag and roll down the top of the bag so you can put the filling in. The bag will protect the pan from the water which could seep in which is not desired. Now you can proceed as normal.
7.- Without the water-bath method: This is the regular process. In a large bowl of your mixer, add the cream cheese and mix until smooth for about 2-3 minutes. Don't overmix the cake
8.- Add the sugar, vanilla and espresso and mix well, another 2-3 minutes
9.- Now add the eggs, one at a time and just until the yolk breaks about 1 minute only, it's important to not overbeat. Now pour the mixture over the prepared crust.
10.- If using the water-bath method: Place the springform pan in the oven safe bag in a large roasting pan and add about 1 inch of boiling water. Now put the roasting pan with the oven bag springform pan into the oven. You will bake for about 60 minutes, but I would start checking at 50 minutes for the "jiggle" you need to see.
11.- Without the water-bath method: Take a sheet pan and place it on the lowest rack of the oven. Pour boiling water into the pan (keep an eye on it so it doesn't all evaporate) while you place the springform pan on the middle rack of the oven, over the sheet pan on the lower rack. Again, you will bake at 325 F for about 60 minutes but check at 50 minutes so you don't overbake.
12.- NOTE: The cheesecake is done when the edges look firmer and drier while the center slightly "jiggles" when you move the pan a little.
13.- When the cheesecake is done, turn the oven off. (if using the water method, remove the pan from the water bath and oven bag and leave it in the oven to cool, you can place it on a baking sheet if desired. The oven should be left oven a crack by placing a wooden spoon on the top part of the oven so it will hold it open. This will let the oven cool, and the cake to room temperature, slowly to prevent cracks on the surface of the cake. This will take about 60 to 90 minutes.
14.- Without the water-bath you simply turn off the oven, place the wooden spoon on the door to keep it slightly open and allow the cheesecake to cool to room temperature, about 60-90 minutes.
15.- Once the cheesecake is cooled to room temperature, remove from the oven and lightly cover with foil and place in the fridge overnight. This is an important step to obtain the texture you know and love.
16.- The following day you remove the foil and take the cheesecake out of the springform pan carefully. If you need, run a knife along the edge of the pan to insure the crust remains in place. This is why the springform pan was prepared with the parchment paper!
FOR THE GANACHE:
17.- Place the chocolate chips in an oven safe bowl.
18.- In a small pan over medium heat bring the whipping cream to a boil. Once boiling remove from the heat and pour over the chocolate chips. Allow the mix to sit for a minute before stirring well to completely combine. You can cover the top of the cheesecake and then place chocolate shavings over that if you like.
19.- Allow to cool for about 5-7 minutes if you are going to cover the cheesecake with the chocolate ganache. If you will be using a pastry bag to pipe decorations atop then you need a much firmer 0texture so the decorations will remain, cool in the fridge at least 2-3 hours and check until you obtain the texture you like for piping. Now if you will be adding piping atop the cheesecake, I covered the top of the cake with with white topping for piping decorations and prepared the Sour Cream with the ingredients shown, mixed it all well and then placing it atop the cheesecake as evenly as possible to leave you a blank canvas to decorate. I piped the ganache so this worked for me as you can see in the picture. You need to leave the sour cream to set in the fridge for at least 1 hour, touch it and insure it's set.
Baking times for different sized springform pan: Approximate only: ALWAYS CHECK!
-For 8 inch pan: From 70-85 minutes
-For 9 inch pan: From 65-75 minutes
-For 10 inch pan: From 55-65 minutes
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