Espresso 'n Kahlua Cheesecake with Ganache
By: Gillian - Sheboygan, WI - 2016 Recipe Contest
The perfect combination of many of your favorite things into one delicious dessert. Coffee, Kahlua and Cheesecake unite!
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Ingredients
Featured ingredient: Elite Espresso 10 oz. Bag Ground
- ¼ c Door County Elite Espresso, cold
- 1 c Chocolate graham crackers, ground
- ¼ c butter, melted
- 3, 8 oz cream cheese, room temperature
- 1 8 oz sour cream
- 1 c sugar
- 6 oz semi sweet chocolate chips
- 6 oz milk chocolate chips
- 3 large eggs, room temperature
- ¼ c Kahlua
- 8 ounces semi-sweet chocolate
- ½ tsp espresso powder
- 1 cup heavy cream
Instructions
Crust:
- Combine chocolate graham crackers and butter
- Spread on the bottom of a 9” spring form pan and press firmly and evenly across bottom and slightly up sides
Cake:
- Preheat oven at 325°F
- Melt semi sweet and milk chocolate chips together and allow to cool slightly
- In stand mixer, combine cream cheese, sour cream, sugar and melted chocolates and beat until combined
- Add eggs one at a time and beat low until incorporated
- Stir in Door County Espresso and Kahlua
- Pour filling into crust and bake for 60-70 minutes. Then, let cool in pan, cover and chill a minimum of 4 hours
Ganache:
- Place semi sweet chocolate and espresso powder in bowl
- In small saucepan, bring cream to a boil and pour over chocolate and allow to sit for 2 minutes
- Stir until it comes together in a thick ganache
- Pour over cake and allow to set completely