Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For crust
- 1 9-ounce box chocolate wafer cookies
- 6 tablespoons (3/4 stick) unsalted butter, melted
- For filling
- 1 1/2 cup whipping cream
- 1 teaspoon instant coffee powder
- 6 ounces semisweet chocolate, finely chopped
- 6 ounces milk chocolate, finely chopped
- 2 8-ounce packages cream cheese, room temperature
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- For glaze
- 1/2 cup whipping cream
- 2 ounces semisweet chocolate, finely chopped
- 2 ounces milk chocolate, finely chopped
Directions
Make crust:
Preheat oven to 350 F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with double thickness of foil.
Spray bottom of pan with vegetable oil spray. Finely grind cookies in processor.
Add butter and process until blended. Press mixture onto bottom (not sides) of prepared pan.
Refrigerate while preparing filling.
Make filling:
Combine cream and coffee powder in medium saucepan.
Stir over medium heat until coffee powder dissolves.
Reduce heat to low. Add chocolate; whisk until chocolate melts and mixture is smooth. Cool 10 minutes.
Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Beat in cornstarch.
Add sour cream and vanilla; beat well. Add eggs 1 at a time, beating just until blended after each addition.
Whisk 1 cup cheese mixture into chocolate mixture.
Return chocolate mixture to remaining cheese mixture; whisk until smooth.
Pour batter into crust. (This filled my springform pan all the way up but the cake did not run over while baking.)
Place springform pan in large baking pan. Add enough hot water to baking pan to come halfway up sides of springform pan.
Bake cheesecake until softly set and slightly puffed around edges, about 1 hour.
Turn off oven. Let cake stand in oven 45 minutes. Transfer springform pan to rack and cool.
Cover; chill cake overnight.
Make glaze:
Bring cream to boil in heavy small saucepan. Remove from heat.
Add the 4 ounces chocolate and whisk until melted and smooth.
Pour glaze over top of cake. Using spatula, smooth glaze evenly over top.
Refrigerate until glaze is set, at least 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate.)
Using knife, cut around sides of pan to loosen cake.
Remove pan sides. Cut into wedges and serve.