If you’re a fan of decadent desserts that awaken your senses, then this Chocolate Espresso Cheesecake Recipe is about to become your new obsession. Combining the rich intensity of dark chocolate with the bold kick of espresso, this cheesecake delivers a velvety, luscious texture that melts in your mouth. Every bite is a harmonious blend of bitter-sweet cocoa and invigorating coffee notes, supported by a buttery biscuit base that adds just the right amount of crunch. Whether it’s an indulgent weekend treat or the star at your next gathering, this recipe offers a sensational dessert experience you’ll want to make again and again.
Ingredients You’ll Need
Before you dive into making this show-stopping cheesecake, gather these straightforward yet essential ingredients. Each one serves a special purpose, from creating the silky texture of the cheesecake filling to crafting the perfect crunchy base and delivering that unmistakable espresso punch.
- 200 grams dark chocolate (70% cocoa): Provides a deep, rich chocolate flavor with a smooth finish.
- 60 milliliters espresso: Adds a bold coffee note that elevates the chocolate.
- 200 grams digestive biscuits or plain Graham crackers: The crunchy foundation that complements the creamy filling.
- 100 grams melted butter: Binds the biscuit crumbs together for the crust.
- 250 milliliters (1 cup) cream: Whipped to soft peaks, it lightens the cheesecake mixture beautifully.
- 400 grams cream cheese: The creamy base that makes the cheesecake so indulgent.
- 200 grams castor sugar: Sweetens the filling perfectly without graininess.
- Additional cream to serve: For an extra touch of luxury when presenting.
How to Make Chocolate Espresso Cheesecake Recipe
Step 1: Melt the Chocolate
Begin by melting your dark chocolate either gently in a double boiler or carefully in short bursts in the microwave, stirring frequently to avoid burning. Once smooth and glossy, set it aside to cool slightly—this prevents the chocolate from seizing when added later.
Step 2: Brew and Cool the Espresso
Prepare a fresh espresso shot and allow it to cool completely. The espresso’s bitterness complements the sweetness of the cheesecake and intensifies the chocolate flavor for a thrilling taste sensation.
Step 3: Prepare Your Tin
Line a 22 to 23-centimeter springform cake tin with baking paper. This step makes it so much easier to remove your masterpiece once it’s set, ensuring the sides remain smooth and your cheesecake intact.
Step 4: Whip the Cream
Using a stand mixer with a whisk attachment, whip the cream until you see soft peaks forming. This means when you lift the whisk, the cream should hold a shape but remain soft—this texture will keep your cheesecake airy and decadent.
Step 5: Create the Biscuit Base
Pulse the digestive biscuits or Graham crackers in a food processor until finely ground. Mix in the melted butter, then press this crumbly mixture firmly into the base of your lined tin using the back of a spoon. Even it out carefully to form a sturdy, flavorful crust that offers the perfect contrast to the creamy filling.
Step 6: Beat the Cream Cheese and Sugar
In a large bowl, beat the cream cheese and castor sugar together until the mixture is smooth and glossy, and the sugar is fully dissolved. This step is crucial for a silky, sweet base that’s free from graininess.
Step 7: Add Chocolate and Espresso
Gently fold the cooled melted chocolate and espresso into the cream cheese mixture. Whip everything together until the blend is uniform and luscious. This is when your cheesecake starts to take shape, marrying those intense chocolate and coffee flavors.
Step 8: Fold in Whipped Cream
Carefully fold the whipped cream into the chocolate mixture. Do this gently to keep the airiness intact, which ensures a light, melt-in-the-mouth texture once chilled.
Step 9: Pour into Tin and Chill
Pour your creamy mixture over the biscuit base and smooth the top with a spatula for an even finish. Place the tin in the fridge and let it chill until fully set—this usually takes several hours or overnight for the best firmness and flavor development.
Step 10: Decorate and Serve
Once set, sprinkle grated dark chocolate over the top for a stunning finish. Serve slices with a generous dollop of whipped cream to amplify the indulgence and balance the richness with a fluffy delight.
How to Serve Chocolate Espresso Cheesecake Recipe
Garnishes
Go beyond grated chocolate by adding coffee beans, a dusting of cocoa powder, or even a drizzle of chocolate ganache on top. These garnishes not only add visual appeal but enhance the mocha theme with delightful flavor accents.
Side Dishes
Serve this cheesecake with fresh berries such as raspberries or strawberries, whose subtle tartness cuts through the richness of the dessert. A side of lightly sweetened whipped cream or vanilla bean ice cream complements the espresso notes perfectly.
Creative Ways to Present
For a fun twist, serve the cheesecake in individual glasses layered with crushed biscuits and chocolate shavings. Or garnish with edible gold leaf for a luxurious party dessert. The Chocolate Espresso Cheesecake Recipe is versatile enough to wow your guests in many creative formats.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake should be stored covered in the refrigerator to keep it fresh and prevent it from absorbing other odors. It will stay delicious for up to 4 days, making it a perfect make-ahead dessert for busy schedules.
Freezing
You can freeze this cheesecake by wrapping it tightly in plastic wrap and then foil to avoid freezer burn. Thaw overnight in the refrigerator before serving. This method preserves the flavors and texture nearly as well as fresh.
Reheating
While cheesecake is typically served cold, if you prefer a softer texture, simply leave slices at room temperature for about 15 minutes before serving. Avoid microwaving as it can alter the texture and cause separation.
FAQs
Can I use instant coffee instead of espresso?
Yes, you can substitute espresso with a strong concentration of instant coffee granules dissolved in hot water. This will give a similar depth of coffee flavor without the espresso machine.
What type of chocolate works best?
The recipe calls for 70% cocoa dark chocolate for an intense flavor. You can experiment with slightly lower cocoa content for a sweeter cheesecake, but the bitterness complements the espresso beautifully.
How long does the cheesecake need to chill?
Chilling for at least 4 to 6 hours is recommended, though overnight is best for firm texture and enhanced flavor melding.
Can I make this cheesecake gluten-free?
Absolutely! Substitute the digestive biscuits or Graham crackers with a gluten-free cookie or biscuit of your choice to keep this dessert safe for gluten-sensitive guests.
Is it possible to make this recipe dairy-free?
Replacing cream cheese and cream with dairy-free alternatives can work, although the texture and richness might vary slightly. Look for high-quality non-dairy cream cheese and coconut or almond-based cream options for the best results.
Final Thoughts
There is something truly magical about the combination of rich chocolate and aromatic espresso that makes this Chocolate Espresso Cheesecake Recipe an instant favorite. Its perfect balance of flavors and textures will delight any dessert lover, whether for a casual evening treat or a special celebration. I encourage you to give this recipe a try—your taste buds will thank you for the joyous journey through every luscious bite.
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Chocolate Espresso Cheesecake Recipe
- Total Time: 4 hours (including chilling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This luscious Chocolate Espresso Cheesecake combines rich dark chocolate and bold espresso in a creamy, smooth filling atop a crunchy biscuit base. Perfectly chilled and topped with extra grated chocolate and cream, this no-bake cheesecake is an indulgent dessert that’s both elegant and simple to make.
Ingredients
Base
- 200 grams digestive biscuits or plain Graham crackers
- 100 grams melted butter
Filling
- 200 grams dark chocolate with 70% cocoa solids (plus extra for decorating)
- 60 milliliters espresso, allowed to cool
- 400 grams cream cheese
- 200 grams castor sugar
- 250 milliliters (1 cup) cream
- Additional cream to serve
Instructions
- Melt the chocolate: Melt the dark chocolate using a double boiler or microwave until smooth. Set aside to cool to room temperature.
- Prepare the espresso: Brew 60 milliliters of espresso and allow it to cool completely.
- Prepare the tin: Line a 22-23 centimeter springform cake tin with baking paper to ensure easy removal of the cheesecake once set.
- Whip the cream: Using a stand mixer with a whisk attachment, whip the cream to soft peaks. Transfer to another bowl and set aside for folding later.
- Make the biscuit base: Crush the digestive biscuits in a food processor until fine. Add the melted butter and mix to combine, then press the mixture evenly into the base of the prepared springform tin using the back of a spoon. Refrigerate or set aside.
- Beat the cream cheese and sugar: In a clean bowl, beat the cream cheese with the castor sugar until the sugar is fully dissolved and the mixture is smooth and creamy.
- Add chocolate and espresso: Incorporate the cooled melted chocolate and cooled espresso into the cream cheese mixture, whipping until thoroughly combined and smooth.
- Fold in whipped cream: Gently fold the whipped cream into the chocolate mixture, ensuring not to deflate the airiness but creating a homogenous filling.
- Pour into tin: Transfer the filling onto the biscuit base in the springform tin and smooth the top with a spatula.
- Chill until set: Refrigerate the assembled cheesecake for several hours or overnight until fully set and firm.
- Decorate and serve: Before serving, grate additional dark chocolate on top and optionally serve with extra whipped cream on the side for an elegant finish.
Notes
- Ensure the espresso and melted chocolate are cooled before mixing to prevent curdling.
- Use a springform tin and line it well with baking paper for easy removal.
- You can substitute digestive biscuits with Graham crackers for a similar base.
- Chilling the cheesecake overnight yields the best texture and flavor.
- For a stronger coffee flavor, you can add a teaspoon of instant espresso powder to the cream cheese mixture.
- Keep the cheesecake refrigerated and consume within 3-4 days for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
