But today? IT’S JUST TOO HOT TO BAKE! And while I don’t plan on going on a baking strike for the rest of the Summer, I do plan on sharing a few no-bake treats to see us through this heatwave! Starting with today’s new recipe for no-bake espresso chocolate cheesecake. This gorgeous dessert is so rich, creamy, and flavorful!!!
I’ve baked hundreds of cheesecake in my life – and shared many of them here on the blog – but this is the first time I’m posting a no-bake cheesecake. However it certainly won’t be my last! Because while I can’t speak for all no-bake cheesecakes, this No-Bake Espresso Chocolate Cheesecake tastes just as good – if not better – than baked cheesecake! What more can you ask for?!
Ok, so let’s talk about flavor for a second. Because this cheesecake has lots of it! And it comes from the chocolate and the espresso powder. So obviously you should use quality brands for both! You know I’m a major fan girl of Lindt chocolate, so I use their 70% dark chocolate in this recipe. And for the espresso powder, I use King Arthur. I highly recommend them both!!!
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:
- Lightly grease the bottom and sides of a 9-inch springform pan.
- In a large bowl combine the Oreo cookie crumbs, melted butter, and espresso powder; mix well to combine.
- full recipe : bakerbynature.com
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