No-Bake Espresso Chocolate Cheesecake #Delicious #No-Bake #Espresso #Chocolate #Cheesecake
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No-Bake Espresso Chocolate Cheesecake
An easy and delicious recipe for No-Bake Espresso Chocolate Cheesecake! So rich and creamy... it's hard to stop at one slice.
Ingredients
For the Chocolate Cookie Crust:
(1) regular full-size package Oreo cookies, crushed into fine crumbs
8 tablespoons unsalted butter, melted
1/2 teaspoon espresso powder
For the Espresso Cheesecake Filling:
14 ounces bittersweet chocolate, coarsely chopped
1 and 1/2 teaspoons espresso powder
1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature
1 cup (198g/7 ounces) granulated sugar
1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
1 Tablespoons Dutch-process cocoa powder
1 and 1/2 teaspoons vanilla extract
1 cup (8 ounces) heavy cream, at room temperature
For the Espresso Ganache:
1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, finely chopped
1 and 1/4 cups (12 ounces) heavy cream
1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes
1 teaspoon espresso powder
Espresso beans, for garnish, optional
Chocolate shavings, for garnish, optional
Instructions
For the Chocolate Cookie Crust:
1.Lightly grease the bottom and sides of a 9-inch springform pan.
2.In a large bowl combine the Oreo cookie crumbs, melted butter, and espresso powder; mix well to combine.
3........................
4........................
Get Full Recipe ==> @ bakerbynature.com
No-Bake Espresso Chocolate Cheesecake
An easy and delicious recipe for No-Bake Espresso Chocolate Cheesecake! So rich and creamy... it's hard to stop at one slice.
Ingredients
For the Chocolate Cookie Crust:
(1) regular full-size package Oreo cookies, crushed into fine crumbs
8 tablespoons unsalted butter, melted
1/2 teaspoon espresso powder
For the Espresso Cheesecake Filling:
14 ounces bittersweet chocolate, coarsely chopped
1 and 1/2 teaspoons espresso powder
1 and 1/2 pounds (680g/24 ounces) full-fat cream cheese, at room temperature
1 cup (198g/7 ounces) granulated sugar
1/4 cup (53g/1 and 7/8 ounces) light brown sugar, packed
1 Tablespoons Dutch-process cocoa powder
1 and 1/2 teaspoons vanilla extract
1 cup (8 ounces) heavy cream, at room temperature
For the Espresso Ganache:
1 and 1/3 cups (226g/8 ounces) semi-sweet chocolate, finely chopped
1 and 1/4 cups (12 ounces) heavy cream
1/4 cup (57g/2 ounces) unsalted butter, at room temperature, cut into cubes
1 teaspoon espresso powder
Espresso beans, for garnish, optional
Chocolate shavings, for garnish, optional
Instructions
For the Chocolate Cookie Crust:
1.Lightly grease the bottom and sides of a 9-inch springform pan.
2.In a large bowl combine the Oreo cookie crumbs, melted butter, and espresso powder; mix well to combine.
3........................
4........................
Get Full Recipe ==> @ bakerbynature.com
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