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Chocolate Espresso Cheesecake with Ganache
Rich and creamy and really pretty. It takes some skill to make, though, but it's really worth it. Ina Garten said this was one of the first recipes she learned when she bought "Barefoot Contessa" in the 70s and was shocked by how much they were charging for it.



Category Desert
Chef Ina Garten
Contributor Jeremiah
Last Update 11/19/2010 10:50:20 AM
Prep Time 30 min
Cook Time 90 min
Serves 12
Ingredients

arrow_right For the crust:
 arrow_right Graham cracker crumbs, 1 1/2 cups (10 crackers)
 arrow_right Unsalted butter, 5 Tbls
 arrow_right Ground cinnamon, 1 tsp
 arrow_right
 arrow_right For the filling:
 arrow_right Bittersweet chocolate, 5 oz
 arrow_right Instant espresso coffee, 1 Tbls
 arrow_right Cream cheese, 1 3/4 lbs
 arrow_right Granulated sugar, 1 cup
 arrow_right Cornstarch, 1/4 cup
 arrow_right Vanilla extract, 1 tsp
 arrow_right Almond extract, 1/4 tsp
 arrow_right Kosher salt, 1/2 tsp
 arrow_right Eggs, 3 extra-large
 arrow_right Sour cream, 1/2 cup
 arrow_right
 arrow_right For the ganache:
 arrow_right Semi-sweet chocolate, 1/4 lb

Cooking Instructions

PREPARATION
 Preheat the oven to 350 degrees F.
 Bring cream cheese, eggs and sour cream to room temperature.
 Melt 5oz butter
 
 COOKING
 To make the crust:
 Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined.
 Pour into a 9-inch springform pan.
 With your hands, press the crumbs into the bottom of the pan.
 Bake for 12 minutes.
 Cool to room temperature.
 Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water.
 Add the espresso and stir until just melted.
 Set aside until cooled to room temperature.
 
 To make the filling:
 Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy.
 Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well.
 Scrape down the bowl and beater, as necessary.
 With the mixer on low, add the sour cream, and the cooled chocolate mixture.
 Mix thoroughly and pour into the cooled crust.
 Bake for 1 hour.
 Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours.
 Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.
 
 For the ganache:
 Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water.
 Add the cream and stir until just melted.
 Set aside until cooled to room temperature.
 Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake.
 Leave the cake on the bottom of the springform pan for serving.
 
 Drizzle the ganache over the top of the cheesecake.


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