Espresso Cheesecake

I took mom on timeout expresso cheesecake and changed a little bit . Please go over to her page and check out her great recipes and I will leave the original link to this cheesecake recipe to go check out . I don't like a lot of chocolate so I changed the crust and I also use semi sweet chocolate chips for the topping https://www.momontimeout.com/espresso-cheesecake-recipe/#recipe

Crust

2 cups Graham cracker crumbs

6 tablespoons butter melted

Cheesecake

24 ounces cream cheese softened 

¾ cup granulated sugar

3 tablespoons flour

¼ cup espresso

1/2 cup heavy whipping cream

3 eggs

Ganche Topping

1/4 cup heavy whipping cream

4 ounces semisweet 

Cream Cheese Frosting

4 ounces cream cheese softened 

4 tablespoons butter, softened 

½ teaspoon vanilla extract

¾ cup powdered sugar

preheat oven to 350

Add Graham crackers to food processor and blend, add butter

Bake the crust for 10 minutes and allow to cool.

In the bowl of a stand mixer, or using a hand mixer, beat the cream cheese until smooth.

Add in the sugar and flour and mix until combined. Add the espresso and mix until just combined.

Pour in the heavy whipping cream and beat for an additional 1 to 2 minutes. Scrape the sides and bottom of the bowl.

Add in the eggs one at a time and mix until just combined.

Add the filling into the prepared crust and gently tap on the counter 10 to 15 times to remove any air bubbles.

Bake at 350F for 15 minutes, reduce heat to 200F and bake for 55 to 60 minutes or until the center slightly jiggles but the sides are set.

Turn off the oven and leave the cheesecake in the oven for 30 minutes. After 30 minutes slightly crack the oven door and allow to cool for an additional 15 minutes.

Remove from the oven and cool completely on a wire rack. Refrigerate for at least 8 hours.

Once the cheesecake is set, prepare the topping by bringing the heavy cream to a boil (either stove top or in the microwave) and carefully pour over the chopped chocolate and allow it to sit for 1 to 2 minutes. Whisk until smooth. Carefully pour over  cheesecake and smooth

Add the cream cheese and butter into a medium bowl and use a hand mixer or stand mixer to mix until light and fluffy.

Next add the vanilla and mix until just combined. Add in the powdered sugar and mix on low speed until fully combined.

Place the frosting in a piping bag fitted with your favorite tip and pipe around the outside of the cheesecake.

Preheat your oven and prepare an 8” springform pan with non-stick spray and set aside. Add Graham crackers to a food processor and pulse. Add in melted butter and salt and pulse until well combined. Press into pan and use the bottom of a measuring cup to pack down the crust bringing it about 1 inch up the sides of the pan.