CHOCOLATE ESPRESSO CHEESECAKE

Recipe By : DESSERT SHOW #DS3002
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
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Crust:
1 cup chocolate wafer cookie crumbs
2 tablespoons melted salted butter
Filling:
3 packages soft cream cheese — (8 ounce)
1/2 cup white sugar
1/2 cup light brown sugar
1/2 cup sour cream
1/2 cup ricotta cheese
3 eggs
1 1/2 cups semisweet chocolate chips — melted
1/2 cup espresso coffee
1 teaspoon vanilla extract
1 teaspoon almond extract
Glaze:
6 ounces semisweet chocolate chips
1/4 cup unsalted butter — room temperature
1/4 cup chopped pecans

Crust: Preheat oven to 350 degrees. In food processor, add cookie crumbs and
grind into fine
crumbs. Add butter and blend until smooth. Press crust into bottom of 9-inch
springform pan.
Chill while preparing filling.
Filling: In large bowl with electric mixer, beat cream cheese until smooth.
Add white and brown
sugars and mix well. Add sour cream and ricotta and blend well. Add eggs and
beat until mixture
is smooth. Add melted chocolate, espresso, vanilla, and almond extract.
Blend until mixture is
very smooth. Pour mixture into springform pan. Bake approximately 1 hour.
Turn off oven and
crack door about 1 inch. Leave cake in oven for 1 hour then remove and cool
to room
temperature.
Glaze: In small saucepan, melt chocolate and butter over low heat and stir
until smooth. Add
pecans and stir until coated. Pour glaze over top of cheesecake and smooth
to edges. Let some
run over edges if you like. Chill until firm and cut into wedges to serve.
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