By daily 
Espresso Coffee Cheesecake with Chocolate Ganache
Β
π ππ»π΄πΏπ²π±πΆπ²π»ππ π
For the Crust:
2 cups Oreo crumbs
4 tbsp unsalted butter, melted (1/2 stick)
For the Cheesecake:
3 packages cream cheese (8 oz each), at room temperature
1 cup granulated sugar
1 tsp vanilla extract
β
cup brewed espresso
3 large eggs
1 oven-safe turkey bag
For the Chocolate Ganache:
Β½ cup heavy cream
1 cup chocolate chips (semi-sweet)
π ππ»πππΏππ°ππΆπΌπ»π π
1. Prepare the Crust:
1οΈβ£ Preheat Oven: Set the oven to 350ΒΊ F (175ΒΊ C).
2οΈβ£ Make Crumbs: Pulse the whole Oreos (or chocolate graham crackers) in a blender or food processor until finely crushed. Measure out 2 cups of crumbs.
3οΈβ£ Mix Crust: In a small bowl, combine the crumbs with melted butter. Mix until evenly coated.
4οΈβ£ Form Crust: Press the crumb mixture into the bottom (and up the sides if desired) of an 8 or 9 inch springform pan. Use the bottom of a cup or something flat to press down firmly.
5οΈβ£ Bake Crust: Place the pan in the oven and bake for 10 minutes. Remove from the oven and cool to room temperature. To speed up cooling, place the pan in the fridge.
6οΈβ£ Reduce Oven Temperature: Lower the oven temperature to 325ΒΊ F (160ΒΊ C).
2. Make the Cheesecake:
7οΈβ£ Prepare Pan: Place the springform pan inside an oven-safe bag (like one used for roasting turkey) and roll down the top of the bag so it doesnβt cover the cheesecake. Set aside.
8οΈβ£ Mix Ingredients: In a large mixing bowl, beat the cream cheese until smooth (about 2-3 minutes). Add the sugar, vanilla extract, and espresso. Mix until combined.
9οΈβ£ Add Eggs: Add the eggs one at a time, beating until just combined after each addition. Do not overbeat. Pour the cheesecake mixture over the cooled crust.
10οΈβ£ Water Bath: Place the springform pan in a 9Γ13 inch or larger roasting pan. Carefully fill the roasting pan with about 1 inch of water.
11οΈβ£ Bake: Bake in the oven at 325ΒΊ F (160ΒΊ C) for 65-85 minutes. The cheesecake is done when the center wobbles slightly and the edges are firmer than the center.
12οΈβ£ Cool Cheesecake: Turn off the oven. Remove the springform pan from the water bath and oven-safe bag. Place the cheesecake on a baking sheet and return it to the oven (oven is off) with the door cracked. Let cool to room temperature (60-90 minutes).
13οΈβ£ Chill: Once cooled, loosely cover the cheesecake with foil and refrigerate overnight.
3. Prepare the Chocolate Ganache:
14οΈβ£ Heat Cream: In a small saucepan, bring the heavy cream to a boil over medium heat.
15οΈβ£ Make Ganache: Pour the hot cream over the chocolate chips in a heat-proof bowl. Let sit for 1 minute to melt the chocolate, then stir until smooth. Allow to cool for 5-7 minutes.
4. Assemble the Cheesecake:
16οΈβ£ Unmold Cheesecake: Carefully unmold the cheesecake from the springform pan using a small spatula if needed.
17οΈβ£ Top with Ganache: Pour or spoon the chocolate ganache over the cheesecake, using a spatula to spread it evenly.
18οΈβ£ Garnish: Optionally, add chocolate shavings for decoration.
19οΈβ£ Serve: Serve and enjoy! Store leftovers in an airtight container in the fridge.
This Espresso Coffee Cheesecake with Chocolate Ganache is a stunning dessert that combines bold coffee flavors with a creamy texture and rich chocolate topping. Perfect for special occasions or a luxurious treat! ππ