My husband’s birthday was about a month and a half ago and because I love him so much I made him his favorite dessert this side of the Atlantic. As I mentioned last year when I made him a lemon curd marbled cheesecake, the man loves cheesecake, loves it, but I think this one has been his favorite thus far. I have to say, it was really good, and now that I have made three cheesecakes, I am actually starting to like it, I never thought that I would say that, but there it is. I found myself scrapping my plate, numerous plates, on every occasion that I have made one and I plan on making another one for Thanksgiving. I blame this newly developed sweet tooth on the baby, I can’t say that I am too happy about it, but it could be worse and it is certainly making my husband happy to have a partner in crime.
- 8 whole graham crackers, crushed
- 5 tablespoons melted unsalted butter
- 1 1/2 cups sugar
- 1/2 cup whipping cream
- 4 teaspoons instant espresso powder or coffee powder
- 1 1/2 teaspoons vanilla extract
- 4 8-ounce packages cream cheese, room temperature
- 4 large eggs
- 2 tablespoons all purpose flour
- 1 cup (6 ounces) semisweet chocolate chips
Preheat oven to 350°F. Mix crackers, butter and 1/4 cup sugar in medium bowl; press onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust 10 minutes. Cool. Maintain oven temperature.
Combine cream, espresso powder and vanilla in small bowl; set aside. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time. Beat in flour. Stir espresso mixture until powder dissolves; beat into cream cheese mixture. Stir in chocolate chips. Pour batter over crust. Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes. Cool on rack 30 minutes; chill cake uncovered until cold, about 6 hours. Cover; keep chilled at least 1 day and up to 2 days.
Cut around cake to loosen. Release pan sides. Top with curls, if desired.