Milk Chocolate and Espresso Cheesecake
A decadent, velvety dessert featuring a buttery chocolate crust and a rich milk chocolate filling infused with bold espresso. This cheesecake strikes the perfect balance between sweet cocoa notes and a sophisticated coffee finish.
Ingredients
Ingredients
- 1.5 cups chocolate graham cracker crumbs finely ground
- 4 tbsp unsalted butter melted
- 24 oz cream cheese softened to room temperature
- 1 cup granulated sugar sifted
- 3 large eggs room temperature
- 8 oz milk chocolate melted and slightly cooled
- 2 tbsp instant espresso powder dissolved in 1 tbsp hot water
- 1 tsp vanilla extract pure extract preferred
- 0.5 cup sour cream full fat
Notes
Store in an airtight container in the refrigerator for up to 5 days. For the best clean slices, dip a sharp knife in hot water and wipe dry between each cut. This cheesecake can be frozen for up to 3 months if wrapped tightly in plastic wrap and foil.