Java Jolt Cheesecake a Chocolate Espresso Dream

Java Jolt Cheesecake: Get Ready for a Flavor Explosion

Fancy a slice of heaven? What if I told you we could make it with chocolate and coffee? This chocolate espresso cheesecake recipe is my absolute go-to when I want to impress.

Trust me, it's a winner.

A Bit About This Beauty

This espresso cheesecake is inspired by Italian cafes and good old American desserts. We are talking about the fusion of culture and flavors.

It needs time, but it's totally worth it. You can make 12 slices of it. Perfect for sharing, or... not!

Why This Cheesecake Rocks

This isn't just any cream cheese cheesecake . The dark chocolate espresso dessert brings a rich intensity. It's the perfect finale for a fancy dinner or a pick-me-up any day.

Plus, that caffeine kick? Yes, please! We are talking about happiness in slices.

What You'll Need

Alright, let's gather our goodies. We're talking chocolate cookies, butter, and sugar for the crust. For the filling, you'll need cream cheese, sugar, eggs, heavy cream, espresso , vanilla, and bittersweet chocolate.

Don't forget the chocolate ganache ingredients: more chocolate, heavy cream, and butter! Seriously, drool.

Is it Hard to Bake?

The answer is, not at all! You need to be patient, but it's straightforward. We use the water bath and the proper oven temperature to avoid cracks.

In other words, use time, patience and love. We can get our inner Master Chef today.

Right then, let's get down to the nitty gritty. We're about to tackle this Java Jolt Cheesecake. It sounds fancy, but honestly, it's pretty straightforward.

Just gotta get the right bits and bobs together. Here's what you need to gather to get your hands dirty.

Ingredients & Equipment

So, you want to nail this chocolate espresso cheesecake recipe ? Good on ya! Here's the kit and caboodle you'll need. Trust me, having everything ready makes life so much easier.

Main Ingredients

Okay, listen up, because getting these right is key. My nan always said, "Quality in, quality out," and she knew her stuff.

I mean, there's nothing like a solid cream cheese cheesecake .

• Chocolate Cookie Crust:

  • 1 ½ cups (150g) chocolate wafer cookie crumbs (like Oreos, but ditch the filling, yeah?)
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar

• Espresso Cheesecake Filling:

  • 32 ounces (900g) full fat cream cheese, room temperature. Seriously, don't skimp on the fat.
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs, room temperature
  • ½ cup (120ml) heavy cream
  • 2 tablespoons (30ml) strong brewed espresso, cooled. Go for the good stuff! Or, 2 teaspoons instant espresso powder mixed with 2 tablespoons hot water if you are being lazy.
  • 2 teaspoons vanilla extract
  • 4 ounces (115g) bittersweet chocolate, melted and cooled a bit.

• Chocolate Ganache Topping:

  • 4 ounces (115g) bittersweet chocolate, chopped finely
  • ½ cup (120ml) heavy cream
  • 1 tablespoon (15g) unsalted butter

Seriously, good coffee makes all the difference for the coffee cheesecake recipe . I once tried using some cheap instant stuff and, honestly, it tasted like dirt.

The richness of the dark chocolate espresso dessert really shines through when you use proper ingredients. When it comes to the chocolate, go for something you'd happily eat straight from the bar.

Trust me, you’ll thank me later! Plus, get the best ingredients you can afford. Your cheesecake will thank you for it.

Seasoning Notes

Right, let's talk flavors. We aren't just slapping ingredients together here, are we?

• For the espresso, consider a touch of coffee liqueur in the cheesecake batter. Just a splash of Kahlua to really bring out the coffee notes.
• Vanilla extract don't be stingy! It rounds out the flavors beautifully. If you're feeling fancy, a pinch of sea salt in the ganache is amazing!

Honestly, these small tweaks take the espresso cheesecake to another level. The subtle kick from the chocolate ganache really brings it all together.

Equipment Needed

Alright, what bits and bobs do you really need?

• 9 inch springform pan: Non-negotiable, that is!
• Electric mixer: Stand or hand held. Your arm will thank you!
• Mixing bowls: Obvs.
• Double boiler or microwave safe bowl for melting chocolate. The double boiler is best, to prevent the chocolate from burning.
• Aluminum foil for the water bath cheesecake . Don't skip this. It is critical.

Listen, you don't need fancy gadgets for this. A good pan and a bit of elbow grease will do the trick.

Remember that easy chocolate espresso cheesecake is all about technique and attention to detail, not fancy equipment. The baked chocolate cheesecake needs a low and slow approach, and the water bath is absolutely key to keeping it moist and preventing cracks.

Right then, let's talk about baking this "Java Jolt Cheesecake: A Chocolate Espresso Dream." A chocolate espresso cheesecake recipe might sound intimidating, but honestly, it's totally doable! It is a Cream cheese cheesecake heaven! I was so scared the first time I tried it, worried about cracks and a soggy crust.

But trust me, the results are worth the effort! This dessert recipe is seriously impressive. It is a true crowd pleaser.

Prep Steps: Let's Get Organized, Shall We?

First things first: mise en place! Get everything measured and ready to go. Soften that cream cheese! Room temperature is key.

Melt the chocolate. Crush those cookies. Honestly, this is where the magic happens.

Got your ingredients sorted? Good. Now, a water bath cheesecake needs proper protection. Wrap that springform pan TIGHTLY with foil double wrap if you're paranoid like me.

Seriously, leaks will ruin your day. Remember to preheat your oven to 325° F ( 160° C) . Safety first!

step-by-step: Baking the Dream

1. Crush those chocolate cookies and mix with melted butter and sugar. Press into the bottom of the pan. Chill for 30 minutes in the fridge.
2. Wrap the pan. Place it in a roasting pan. Add hot water to come halfway up the sides.
3. Beat cream cheese and sugar until smooth. Mix in eggs one-by-one, followed by cream, espresso, and vanilla. Gently fold in melted chocolate.
4. Pour the filling over the crust. Make sure it is even.
5. Bake for 60- 75 minutes . Edges should be set, but the center should jiggle a little. Turn off the oven and let it sit with the door ajar for an hour.

Pro Tips for Espresso Cheesecake Perfection

Don't overbake! That jiggle is what you want. Aim for the sweet spot and have the best espresso cheesecake .

A smooth filling is queen! Cream cheese and eggs must be at room temperature to avoid lumps! This Easy chocolate espresso cheesecake starts with good prep.

For a rich Chocolate ganache , heat the cream to simmering, pour it over the chopped chocolate and let it sit for 1 minute.

Stir until smooth and glossy. Then stir in the butter. I usually chill my Dark chocolate espresso dessert to set it.

Then, slice, serve, and wait for the compliments to roll in. This coffee cheesecake recipe is a winner, every time! It is a true triumph in the world of dessert recipes .

You can add coffee liqueur to the filling to get an extra kick.

Recipe Notes: Your Cheesecake Cheat Sheet

Right then, you're about to bake the most fabulous chocolate espresso cheesecake recipe , aren't you? Let's chat about how to make it even easier, and a little more you , shall we? Honestly, these are the bits I always wish I'd known before I started!

Serving Suggestions: Showstopper Time!

Okay, presentation is key, yeah? For plating, think elegant. A slice of this cream cheese cheesecake looks amazing dusted with cocoa powder. Throw on a few espresso beans for extra posh points.

As for sides, you cannot go wrong with a dollop of freshly whipped cream, or even a cheeky scoop of vanilla ice cream.

A glass of dessert wine - like a port - or a steaming cup of coffee works brilliantly too. A perfect dark chocolate espresso dessert .

Storage Tips: Keeping it Fresh

This baked chocolate cheesecake is best enjoyed chilled, obviously. Keep it in the fridge, wrapped tightly in cling film, and it'll last for 3-4 days.

I doubt it'll last that long though, to be fair!

Freezing this beauty is possible. Wrap it really well like, really well and it'll keep for up to a month.

Defrost it in the fridge overnight for best results. Reheating? Nah, just eat it cold, straight from the fridge! No need for a water bath cheesecake anymore, as it's already baked.

Variations: Get Creative!

Fancy a twist? Turn this into a mocha espresso cheesecake by adding 2 tablespoons of cocoa powder to the filling. Lush!

For a gluten-free option, just swap out the chocolate cookies in the crust for gluten-free ones. Easy peasy! And talking about easy, you can even use a premade graham cracker crust if you are running out of time.

If you like coffee cheesecake recipe , you will love these variations.

Nutrition Basics: A Little Indulgence

Okay, let's be honest, this isn't exactly a health food. But hey, a little indulgence never hurt anyone, right? Each slice clocks in around 550 calories, with roughly 8g of protein, 40g of fat and 45g of carbs.

The good news? You're getting a dose of antioxidants from the chocolate and a caffeine kick from the espresso cheesecake ! Also, Mascarpone cheese (room temperature) can be used in place of part of the cream cheese.

So there you have it! Go forth and bake that chocolate espresso cheesecake recipe . Don’t worry too much about perfection just have fun with it! And trust me, this easy chocolate espresso cheesecake is going to be a total triumph.

You got this! These are the best dessert recipes , remember that! And you can add some chocolate ganache at the end to spice it up even more.

What are you waiting for?

Frequently Asked Questions

Why did my chocolate espresso cheesecake crack, and how do I avoid it next time?

Cracking is a common cheesecake woe! It usually happens due to rapid temperature changes or overbaking. Make sure you're using a water bath to ensure even cooking, and don't overbake it a slight jiggle in the centre is what you're after.

Letting the cheesecake cool slowly in the oven with the door ajar also helps prevent cracks.

Can I make this chocolate espresso cheesecake recipe ahead of time, like the day before?

Absolutely! In fact, making this cheesecake a day in advance is highly recommended. The flavours meld together beautifully overnight, and it gives the cheesecake plenty of time to chill properly.

Just keep it covered tightly in the fridge and then add the ganache just before serving to keep it looking its best, a bit like how the professionals do it on Bake Off.

What's the best way to store leftover chocolate espresso cheesecake?

Leftover cheesecake should be stored in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days. You can also freeze slices of the cheesecake for longer storage.

Wrap them individually in plastic wrap and then foil to prevent freezer burn think of it as your emergency stash of happiness!

I don't have espresso, can I still make this chocolate espresso cheesecake recipe?

No worries, you can definitely still make it! If you don't have brewed espresso, you can use 2 teaspoons of instant espresso powder dissolved in 2 tablespoons of hot water. The quality of the espresso impacts the overall flavor so if you want to treat yourself it may be worth buying a bag.

However, instant espresso powder is a perfectly acceptable substitute in a pinch.

Can I adapt this chocolate espresso cheesecake recipe to be gluten-free?

Yes, you can easily make this cheesecake gluten-free! Simply substitute the chocolate wafer cookies in the crust with gluten-free chocolate cookies. There are many great gluten-free cookie options available these days that will work just as well, you won't even notice the difference!

What are some fun variations I can try with this chocolate espresso cheesecake recipe?

There are tons of ways to put your own spin on this cheesecake! For a mocha twist, add cocoa powder to the filling. You could also try a white chocolate espresso version by using white chocolate instead of bittersweet.

Or, swirl in some caramel sauce or top with chocolate covered espresso beans for extra flair go on, be a bit of a show off!