Chocolate Espresso Cheesecake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,369 cal. | (65 %) | ||
| Protein | 31.33 g | (32 %) | ||
| Fat | 83.95 g | (72 %) | ||
| Carbohydrates | 117.32 g | (78 %) | ||
| Sugar added | 37.42 g | (150 %) | ||
| Roughage | 0 g | (0 %) |
| Vitamin A | 668.95 mg | (83,619 %) | ||
| Vitamin D | 1.91 μg | (10 %) | ||
| Vitamin E | 5.12 mg | (43 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.47 mg | (43 %) | ||
| Niacin | 4.37 mg | (36 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 81.78 μg | (27 %) | ||
| Pantothenic acid | 0.38 mg | (6 %) | ||
| Biotin | 0.73 μg | (2 %) | ||
| Vitamin B₁₂ | 1.34 μg | (45 %) | ||
| Vitamin C | 0.15 mg | (0 %) | ||
| Potassium | 642.23 mg | (16 %) | ||
| Calcium | 465.27 mg | (47 %) | ||
| Magnesium | 92.76 mg | (31 %) | ||
| Iron | 4.59 mg | (31 %) | ||
| Iodine | 56.86 μg | (28 %) | ||
| Zinc | 1.68 mg | (21 %) | ||
| Saturated fatty acids | 46.06 g | |||
| Cholesterol | 353.66 mg |
Ingredients
- For the base
- 6 ozs Graham crackers (crumbs)
- 3 Tbsps Espresso powder
- 2 ozs Dark chocolate (at least 70% cocoa)
- 3 Tbsps butter
- For the cheesecake filling
- 26 ozs cream cheese
- 8 ozs Mascarpone
- 4 eggs
- 6 ozs sugar
- 2 Tbsps Coffee liqueur
- 1 Tbsp Espresso powder
- 1 packet Chocolate pudding powder (for 16 ounces of liquid)
- To garnish
- 3 ozs Whipped cream
- 6 ozs dark Chocolate chip
- Easter Chocolate egg (optional)
Preparation steps
For the base: Mix the crumbs with the espresso powder. Melt the chocolate with the butter in a small saucepan. Mix with the crumbs and then press into the base of a springform pan.
Preheat the oven to 180°C / 350°F.
For the cheesecake filling: Whisk the cream cheese and mascarpone until smooth. Whisk the eggs and sugar until creamy. Warm the liquor, add the espresso powder and stir until dissolved. Mix into the cream cheese mixture along with the egg mixture and pudding mix. Pour into the springform pan and bake for about 50 minutes.
Let cool in the pan and then remove from the pan.
To serve: Whip the cream until stiff. Sprinkle the cheesecake with the chocolate chips and top with the whipped cream rosettes. Garnish with Easter eggs, if desired. Serve.
