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Decadent Espresso Chocolate Cheesecake Recipe
Indulging in a rich dessert can be a delightful experience, and this espresso chocolate cheesecake recipe combines exquisite flavors to create a memorable treat. With layers of creamy mascarpone, chocolate, and espresso, this cheesecake is perfect for any gathering or special occasion.
Preparation Steps
Step 1: Prepare the Baking Pan
Begin by positioning a rack in the center of the oven and preheating it to 400°F. Take two sheets of parchment paper measuring 16×12 inches, lightly dampen them, and then crumple them tightly before smoothing them out again. Line a baking pan with the parchment, ensuring it overlaps sufficiently to cover the sides. It’s perfectly acceptable for the edges to appear uneven, as they will enhance the texture of the cake. Place the lined pan on a rimmed baking sheet. In a medium bowl, mix ¼ cup instant espresso powder with 2 tablespoons Dutch-process cocoa powder in 2 tablespoons of hot water, stirring vigorously until the mixture becomes smooth and free of lumps. Set this espresso mixture aside.
Step 2: Create the Cream Cheese Mixture
In the bowl of a stand mixer fitted with a paddle attachment, combine four 8-ounce packages of room-temperature cream cheese, 2 cups of sugar, ¼ cup all-purpose flour, 1 tablespoon kosher salt (either Diamond Crystal or Morton), and 1 tablespoon vanilla bean paste or vanilla extract. Mix on medium-low speed until the sugar dissolves and the mixture is silky smooth, which should take about 2 minutes. If using a hand mixer, be prepared to mix a little longer to achieve the right consistency.
Step 3: Incorporate Eggs and Other Ingredients
Gradually increase the mixer speed to medium and add 6 large eggs two at a time, ensuring each addition is well blended, which will take approximately 45 seconds. Once fully mixed, scrape down the sides of the bowl and reduce the speed back to medium-low. Add in two 8-ounce containers of room-temperature mascarpone, 1 cup of heavy cream, and 2 tablespoons of Marsala or dark rum. Beat until everything is combined into a smooth mixture, which should take about a minute. Scrape the bowl again, and continue to beat until the batter reaches a silky texture, about another 10 seconds.
Step 4: Combine with Espresso Mixture
Transfer half of the cheesecake batter into the bowl containing the reserved espresso mixture. If the espresso mixture appears too thick or lumpy, loosen it by adding a few spoons of the batter before mixing thoroughly with a rubber spatula until well combined.
Step 5: Layer the Batter in the Pan
Carefully alternate adding portions of the two batters into the prepared pan, making sure to distribute them evenly. Give the pan a gentle shake to level the surface. Bake the cheesecake for approximately 50 to 55 minutes, or until the top is beautifully golden brown while the center remains slightly jiggly. Allow the cake to cool in the pan for about 10 minutes; it will settle as it cools. Then, transfer it to the refrigerator to chill for at least four hours or until completely cold.
Step 6: Prepare the Topping
In a clean bowl of a stand mixer fitted with a whisk attachment, beat the remaining one 8-ounce container of room-temperature mascarpone, 1 cup of heavy cream, 2 tablespoons of Marsala or dark rum, 2 tablespoons of sugar, and ¼ teaspoon kosher salt. Mix on medium speed until medium-firm peaks form, which should take around 4 minutes. Once the cheesecake has chilled, spoon this mixture over the top, creating a decorative swirl. Place the cheesecake back in the refrigerator to set for about 15 minutes.
Step 7: Serve and Enjoy
When ready to serve, lightly dust the top of the cheesecake with cocoa powder. Carefully release the sides from the pan and peel away the parchment paper. Cut the cheesecake into wedges and savor each decadent bite.
Note: This cheesecake can be prepared up to 2 days in advance. Simply cover and keep it chilled until you’re ready to serve.
Source
www.epicurious.com