Q: Can I make this cheesecake without a water bath?

A: A water bath is strongly recommended for this recipe. It provides gentle, even heat that prevents cracks and ensures a smooth, creamy texture. Without it, the edges will likely overcook while the center remains undercooked.

Q: Why did my cheesecake crack?

A: Cracks typically result from overbaking, overmixing, rapid temperature changes, or not using a water bath. Follow the cooling instructions carefully, use a water bath, and avoid overmixing.

Q: Can I use instant coffee instead of espresso powder?

A: Yes, instant coffee works as a substitute, though espresso powder has a bolder, more concentrated flavor. Use the same amount or adjust to taste preference.

Q: How do I know when the cheesecake is done baking?

A: The edges should be set and firm, while the center jiggles slightly when gently shaken. An instant-read thermometer inserted into the center should read about 150°F (65°C).

Q: Can I freeze this cheesecake?

A: Yes. Freeze individual wrapped slices for up to 3 months. Thaw overnight in the refrigerator before serving.

Q: What if I don't like dark chocolate for the ganache?

A: You can use milk chocolate or semi-sweet chocolate, though dark chocolate pairs best with espresso. Milk chocolate will be sweeter and less intense.

Q: Can I make this the day before serving?

A: Yes, this is an excellent make-ahead dessert. Prepare it 1-2 days in advance and store covered in the refrigerator.

Q: Why is my ganache grainy?

A: Graininess usually indicates the cream was too hot when poured or the chocolate wasn't chopped finely enough. Gently reheat the ganache over a double boiler while stirring slowly to smooth it out.

Q: Do I need a springform pan?

A: A springform pan is highly recommended for easy removal. A regular round cake pan works but makes removal more difficult.

Q: How should I slice the cheesecake cleanly?

A: Use a thin, sharp knife. Dip the blade in hot water and wipe clean between each slice for neat portions.

Espresso Cheesecake Chocolate Ganache

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Author: Zara Blake
Prep Time: 20 minutes
Cook Time: 55-60 minutes with Cooling & Chilling Time: 4+ hours (overnight recommended)
Total Time: 0 hours
Yield: One 9-inch cheesecake (12 slices) 1x

Ingredients

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Crust:

1 and 1/2 cups OREO cookie crumbs (about 15 cookies)
5 tablespoons unsalted butter, melted
1/4 teaspoon salt

Filling:

32 ounces full-fat cream cheese, softened
3/4 cup granulated sugar
1/4 cup packed light brown sugar
3 large eggs, at room temperature
1/2 cup heavy whipping cream
2 teaspoons pure vanilla extract
2 tablespoons espresso powder
2 tablespoons hot water
Pinch of salt

Ganache:

8 ounces dark chocolate, finely chopped
3/4 cup heavy whipping cream
1 tablespoon unsalted butter
1 tablespoon light corn syrup (optional)

Garnish:

Espresso beans
Cocoa powder
Whipped cream

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Instructions

Prepare: Preheat oven to 325°F (163°C). Wrap springform pan with aluminum foil. Place wrapped pan inside roasting pan.

Make Crust: Mix OREO crumbs, melted butter, and salt. Press into pan bottom. Bake for 8 minutes. Cool slightly.

Prepare Espresso: Dissolve espresso powder in hot water. Cool slightly.

Beat Cream Cheese: Mix softened cream cheese on medium speed for 2-3 minutes until smooth.

Add Sugar: Add both sugars. Beat for 2-3 minutes until light and fluffy.

Add Eggs: Add eggs one at a time on low speed, mixing until just combined after each addition.

Add Cream and Vanilla: Mix in heavy cream and vanilla on low speed.

Add Espresso: Fold in espresso mixture and salt using rubber spatula.

Fill Pan: Pour filling over crust. Smooth top and tap gently to remove air bubbles.

Water Bath: Pour hot water around springform pan to halfway up the sides.

Bake: Bake for 55-60 minutes until edges are set but center jiggles slightly. Internal temperature should reach about 150°F (65°C).

Cool Gradually: Turn off oven and crack door open 4 inches. Leave cheesecake in oven for 1 hour.

Cool Further: Remove from oven and cool at room temperature for 1 hour. Refrigerate for at least 4 hours or overnight.

Make Ganache: Heat cream until steaming. Pour over chopped chocolate. Let sit 1 minute. Add butter and corn syrup. Stir until smooth. Cool for 10-15 minutes.

Top with Ganache: Pour ganache over chilled cheesecake. Spread evenly. Refrigerate for 2 hours.

Serve: Remove 15 minutes before serving. Run knife around edges. Release springform. Slice with hot, clean knife. Garnish as desired.

Find it online: https://easyrecipebooks.com/espresso-cheesecake-chocolate/