I don’t like cheesecake. Whenever I go to a restaurant, I never order it for dessert. So why in the heck is there a cheesecake recipe posted here?! Well this is actually the only cheesecake I will eat. No, I’m not being stuck up about my own baking. There’s actually a very good reason for it!
Sour cream. I realized that I don’t like cheesecakes that use sour cream in them (which is most). The added tanginess is just something that I don’t enjoy. Now this cheesecake recipe… it’s unadulterated cream cheese. It’s dense, it’s creamy, it’s everything that’s right in this world.
I invite you to try to change my mind about sour cream cheesecakes, but for now, read on about my love affair with this particular recipe.
While I absolutely adore this cheesecake, I hate dealing with sprimgform pans. So instead of making it in one, I opted for a square cake pan. And here’s a trick for you: line the pan with parchment paper and you’ll be able to easily pull the entire thing out in one piece later. Just press the crust into the lined pan and pre-bake it for about 10 minutes.
The core of every good cheesecake starts with softened, beatened cream cheese, of course:
The great thing about making cheesecake in a cake pan instead of a springform pan is that baking it in a water bath is infinitely easier. Use a water bath to prevent the edges from cooking faster than the center of the cake.
After the cheesecake is cooled, I like to put mine in the fridge for at least 3 hours to firm up before eating. If you want to be extra indulgent, top it off with some ganache!
Espresso Chocolate Swirl Cheesecake | Bon Apetit
- 1 9-ounce package chocolate wafer cookies
- 6 tablespoons (3/4 stick) unsalted butter, melted, cooled
- 2 tablespoons instant espresso powder
- 1 tablespoon water
- 3 8-ounce packages cream cheese, room temperature
- 1 cup sugar
- 3 large eggs
- 1/4 cup (1/2 stick) unsalted butter, melted, cooled
- 1 tablespoon finely ground coffee
- 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1/4 cup whipping cream
Position rack in center of oven and preheat to 400°F. Grind cookies in processor. Add butter and process using on/off turns until crumbs are moist. Press crumbs on bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with aluminum foil.
In small bowl, dissolve instant espresso in 1 tablespoon water. Using electric mix, beat cream cheese in large bowl until smooth. Add sugar and continue beating until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in espresso mixture, butter and ground coffee beans.
Combine chocolate and cream in heavy small saucepan. Stir over low heat until chocolate melts. Pour half of cheese filling (about 2 1/2 cups) into prepared crust. Drop 5 tablespoons melted chocolate mixture by tablespoons around edge of filling, spacing evenly. Use small sharp knife to swirl chocolate into filling. Carefully pour remaining cheese filling over. Drop remaining chocolate mixture by tablespoons into center 6 inches of filling, spacing evenly. Swirl mixtures together using tip of knife.
Bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 minutes (center will not be set). Cool on rack. Chill overnight. (Can be prepared 3 days ahead.)
Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Let stand at room temperature 30 minutes. Transfer to platter and serve.