Chocolate Expresso Mousse Cheesecake
Get ready for a decadent chocolate treat! This is an extremely smooth textured and rich cheesecake that is deeply but subtly flavored with espresso, coffee liqueur, and chocolate. Small servings are definitely in order. I've been baking this for over 40 years and it never, ever fails to "wow" everyone!
Servings: 12 servings
Ingredients
Crust
- 3 cups graham cracker crumbs
- ¾ cup butter
- 8 Tbsp. sugar
- 1-½ tsp. ground cinnamon
Cheesecake
- 3 - 8 oz. packages 1-½ lbs. cream cheese at room temperature
- ¾ cup sugar
- 3 jumbo eggs
- 1 - 8 oz. package semi-sweet baking chocolate squares
- 2 Tbsp. whipping cream
- 1 cup sour cream
- 1 tsp. instant espresso in ¼ cup hot water that is cooled make sure the espresso is STRONG
- ¼ cup coffee liquor Kahlua or Tia Maria
- 2 tsp. vanilla
Garnish
- Whipped cream
- Shaved chocolate
- Fresh raspberries
Instructions
- Butter all sides of an 8" springform pan. Wrap aluminum foil all around the outside sides and under the outside bottom of the pan.
- Combine the first four (4) ingredients thoroughly. Press evenly and firmly onto the bottom of the buttered pan.
- Preheat the oven to 350 F degrees.
- Beat cream cheese until smooth.
- Gradually add the sugar, mixing until well blended.
- Add eggs one at a time and beat at low speed with a hand-held mixer until smooth.
- Melt the chocolate with whipping cream, stirring frequently until smooth.
- Add chocolate mixture to the cream cheese mixture, blending well.
- Mix in sour cream, followed by the cooled espresso, then the liqueur and vanilla. Beat until well blended.
- Pour into the springform pan and bake for 60 minutes or until sides are slightly puffed (the center will still be a bit soft, but will firm up when chilled).
- Cool cake in the pan on a wire rack.
- Refrigerate for at least 12 hours before serving.
- Remove the sides of the springform pan and garnish.