If ever there was a case for having dessert for breakfast, this Double Espresso Chocolate Cheesecake might be it. Get ready for the best cheesecake this side of the alarm clock.
Because sometimes just one serving of coffee isn’t enough to get you out of bed in the morning. Sometimes, it takes a double shot, or as the Italians say, doppio.
This cheesecake may be the ultimate chocolate and caffeine indulgence. We’ve infused cream cheese with cocoa and espresso powder, then topped it with a light and fluffy espresso mousse.
Then, it all rests on a chocolate cookie crust and is garnished with dark chocolate shavings, a dusting of cocoa powder and a few raspberries (totally optional) for color.
How to make double espresso chocolate cheesecake
This isn’t an assembly line “factory” cheesecake (see what we did there?), but is well worth your effort. If you’ve never made a cheesecake, the process is quite easy, and we’ve broken it all down for you below.
Making the Chocolate Cookie Crust
Processing the chocolate cookies
We used a box of grocery store brand chocolate animal crackers and crushed them up in a food processor. We opted for these instead of Oreo sandwich cookies, which toned down the cost and the sugar a bit.
Don’t worry, The rest of the cake is so rich and decadent you won’t notice the difference. However, if you happen to have a box of Oreos or similar cookie on hand, that’ll work too. You don’t even need to scrape off the cream filling. You can also use chocolate graham crackers.
Whatever you use, simply pulse the cookies/crackers in the food processor several times until crumbs have formed.
Baking the crust
Once your cookies are crumbs, you’re ready to mix them with some melted butter and sugar, which will have a moist, sandy texture.
The one tricky thing about baking a chocolate cookie crust is that you can’t see it changing color to know when it’s done baking. The best way to avoid over baking this is to check it early. It should be firmer than when you placed it into the springform pan and not wet and sandy.
What goes into the chocolate cheesecake filling?
It’s basically two parts. We make a rich chocolate espresso mixture and combine it with a standard cheesecake filling.
Part 1: Chocolate Espresso Mixture
- Combine a half a cup of whole milk with two cups of chocolate chips in a microwavable bowl. Microwave for 30 seconds, and then take out and stir. Repeat until all chips are melted.
- When the chocolate chips are melted, here’s the fun part! Stir in a teaspoon of instant espresso powder and set aside. We used Delallo instant espresso powder. We don’t recommend substituting regular instant coffee as it won’t be strong enough in the filling or mousse.
Part 2: Cream Cheese Filling
- You’ll need 3 packages of room temperature cream cheese. You don’t have to use Philadelphia cream cheese; generic will work just as well. Then, you’ll beat it in a stand mixer with the paddle attachment with a cup of sugar on medium-low until well combined.
- Add in 4 room temperature eggs, one at a time, just allowing enough time to incorporate each egg into the mixture before adding the next one. Mix in a teaspoon of vanilla and two tablespoons of flour to thicken.
- Stir in the chocolate espresso mixture until combined and your filling is done.
What’s a water bath?: How to create one for cheesecake
Also known as a bain-marie or double-boiler, a water bath creates a steamy environment for the cheesecake to bake gently. This helps prevent a rapid change in temperature which can lead to cracks.
Click here for more info about cracks and what you can do about them.
- Start by boiling some water on the stove.
- When the springform pan with the pre-baked crust is cool, prepare it for the water bath.
- Use some heavy duty aluminum foil to wrap up the sides of your springform pan. We like to use a criss cross method of taking two sheets of foil, crossing one over the other one, and folding them up the sides of the pan (illustrated below).
Be sure to cover all of the cracks and openings of the pan so that water does not get in.
- Pour in the cheesecake filling. Use an offset spatula to smooth the top of the filling. Give the pan a couple taps to make sure that there are no air bubbles.
- Place your springform pan into a roast pan.
- Carefully pour the water into the roast pan so that the water goes an inch or two up the sides of the springform pan. Be careful to avoid splashing the water into the cheesecake batter by pouring in a slow and steady stream.
When is the espresso chocolate cheesecake done baking?
Bake the cheesecake for 45 to 55 minutes, until the center is almost set. If using a digital thermometer, the cheesecake should be cooked to about 175 degrees F. When this temperature is reached, turn off the oven, but do not take the cheesecake out. You don’t want a rapid change in temperature.
Open the oven door slightly, and allow the cheesecake to cool for an hour inside the oven. After an hour, you can remove the cheesecake and allow it to continue cooling completely on a wire rack before topping it with the mousse.
What’s in the espresso mousse?
The not-so-secret ingredient—more espresso powder. This time it’s a whole tablespoon. This mousse is rich enough to be eaten on its own but really pairs well with all the chocolatey layers. But what makes it firm yet fluffy is in the gelatin powder. Fun fact: gelatin, derived from the Latin gelatus, translates to stiff or frozen.
What is gelatin made of?
Gelatin is a protein obtained from the collagen of animals and is used as a gelling agent in many desserts. In this recipe, we’re using it to create volume in the mousse in conjunction with some cornstarch and egg yolks.
The gelatin powder needs to be dissolved in cold water before being used. If you have a dietary restriction and can’t use gelatin for some reason, Agar-Agar powder, made from seaweed, can be substituted in equal amounts. However, Agar-Agar needs to be cooked in warm or hot water instead of cold.
What causes a cheesecake to crack?
The most common reasons:
- Baking the cheesecake too long
- Baking at too high of a temperature, causing it to dry out
- Quick temperature changes
- Over-mixing the batter
How do I prevent it from cracking?
Here are some techniques to prevent cracking, but keep in mind that sometimes you try all of these things and it still doesn’t come out perfect. That’s okay.
- Make sure your cream cheese is room temperature and not too cold.
- Add your eggs one at a time, and don’t over mix them
- Prepare a water bath
- Grease the springform pan beforehand
- Avoid over baking
- Allow the cheesecake to cool slowly
If all else fails, you can “fix” a crack by covering over it with ganache, mousse, cocoa, whipped cream, fruit or any number of delicious toppings. This will only expand your cake decorating skills this way. So don’t let fear of imperfection stop you from attempting a cheesecake.
We hope you’ve enjoyed this article. As always, comments are welcome and encouraged!
Looking for some more rich desserts?
- Try our French style peppermint hot chocolate
- Or how about our Texas whiskey cake?
Double Espresso Chocolate Cheesecake
This cheesecake may be the ultimate chocolate and caffeine indulgence. We’ve infused cream cheese with cocoa and espresso powder, then topped it with a light and fluffy espresso mousse.
- Prep Time: 20 min
- Cook Time: 1 hour 15 min
- Total Time: 7-8hrs
- Yield: 10 to 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Chocolate Crust:
- 1 1/2 cups (150g) chocolate graham crackers (or chocolate animal crackers or chocolate sandwich cookies)
- 5 Tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
Chocolate Cheesecake Filling:
- 1/2 cup whole milk
- 2 cups semisweet chocolate chips
- 1 teaspoon espresso powder
- Three 8 oz packages cream cheese at room temperature
- 1 cup granulated sugar
- 4 large eggs at room temperature
- 1 teaspoon vanilla extract
- 2 Tablespoons all-purpose flour
Espresso Mousse Topping:
- 2 large egg yolks
- 1/2 cup (100g) sugar
- 1 1/2 tablespoons cornstarch
- 2/3 cup warm milk
- 1/2 tsp vanilla extract
- 1 tablespoon espresso powder
- 1/2 tablespoon gelatin powder
- 2 tablespoons cold water
- 1 cup chilled whipping cream**
Extras
- Shaved dark chocolate
- Raspberries
- Cocoa powder
Instructions
To make the chocolate cookie crust:
- Adjust oven rack to lower middle position. Pre-heat oven to 350 degrees F.
- Pulse the chocolate animal crackers in a food processor until crumbs are formed. Pour crumbs into a bowl. Stir in melted butter and sugar. The mixture should be sandy.
- Pour mixture into a 9-inch springform pan. Use the bottom of a glass or a measuring cup to pack the mixture down firmly on the bottom and sides of the pan.
- Pre-bake the crust for 8 to 10 minutes. Remove the crust from the oven and let it cool completely.
To make the chocolate cheesecake:
- Combine chocolate chips and milk in a microwaveable bowl. Heat in 30 second increments in the microwave. Stir frequently until the chips melt and the mixture is smooth. Then stir in the espresso powder. Set aside.
- In a stand mixer fitted with the paddle attachment, beat room temperature cream cheese and sugar together on medium-low speed until thoroughly combined. Scrape down the sides of the mixer bowl.
- Add the eggs one at a time. Beat after each egg until just combined. Do not over-mix.
- Stir in the vanilla and the flour. Add the chocolate mixture, and beat on low until combined. Scrape down the sides of the bowl.
- Prepare the water bath. Wrap your springform pan in heavy duty aluminum foil. Make sure it is wrapped on the bottom and all the way around the pan. Boil enough boiling water to go up at least an inch to halfway up the side of your springform pan.
- Pour the chocolate cheesecake filling into the prepared springform pan. Tap it a couple times on the counter to make sure that the surface is flat and to remove any air bubbles.
- Place the springform pan into a roasting pan. Carefully pour the boiling water into the roasting pan in a slow and steady stream. Try to avoid splashing it into the springform pan. Place entire roasting pan in the oven.
- Bake the cheesecake for 45 to 55 minutes, until the center is almost set. If using a digital thermometer, the cheesecake should be cooked to about 175 degrees F.
- Turn off the oven. Crack the oven door open about an inch, and allow the cheesecake to cool in the warm oven for an hour. Then remove the roasting pan from the oven. Take the cheesecake out of the roasting pan, and allow it to cool to room temperature.
- When it is completely cooled, you can add the mousse topping.
To make the espresso mousse topping:
- Stir egg yolks and sugar until the mixture is creamy and pale yellow.
- Stir in cornstarch. Gradually whisk in the warm milk until it is completely combined.
- Place the yolk mixture into a small saucepan, and cook over low heat. Bring to a boil, stirring continuously until the mixture is thickened.
- Remove from heat. Stir in vanilla extract and espresso powder. Allow the mixture to cool.
- Meanwhile in another small saucepan, dissolve 1/2 tablespoon of gelatin powder into 2 tablespoons of water. Allow this to “bloom” or swell for 5 to 10 minutes.
- Place saucepan with gelatin over low heat just until the gelatin dissolves. Remove from heat.
- Pour gelatin into espresso mixture, and stir to combine.
- In a chilled bowl, beat 1 cup of chilled** whipping cream until stiff peaks form. Gradually fold whipped cream into coffee mixture. Do not over mix, or the mousse will deflate.
To assemble:
- Once the mousse is mixed, immediately spread it over the cooled/chilled cheesecake. Depending on the depth of your cheesecake pan, you may have more mousse than you need. Use an offset spatula to smooth the mousse.
- Cover cheesecake and refrigerate at least 4 hours or overnight.
- Take a knife, and run hot water over it. Use the knife to release the cheesecake from the edges of the pan before removing the springform ring.
- Dust the cheesecake with cocoa powder, and garnish with berries and chocolate shavings.
Notes
*We suggest making the cheesecake the night before so that it has time to chill before you make the mousse topping. If you do not want to make the cheesecake the day before, make sure it is cooled to room temperature before you add the mousse topping, so that the mousse does not dissolve into the cheesecake.
**When making the mousse, make sure your whipping cream and the bowl are well chilled to get the best volume.
Cake cooling time in oven: 1 hour
Cake cooling time on counter: 30 minutes to 1 hour
After cheesecake and mousse are assembled, chill for at least 4 hours in refrigerator before serving.
Keywords: mousse, espresso, cheesecake, chocolate, dessert
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