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Ingredients:

Espresso Cheesecake

2 packages 8 oz cream cheese   

1/2 cup sugar

1 tsp vanilla extract

4 Tbsp espresso balsamic vinegar or 1/4 cup brewed espresso

2 eggs 

1 egg yolk

1/4 cup Heavy cream

Pinch of salt

Crust:

• 1 1/2 cups Oreo crumbs (cream and all)

• 3 tbsp butter melted

Chocolate Ganache

• 1/2 cup heavy cream

• 3/4 cup chocolate chips (I use semi-sweet) for topping 

 Directions:

Crust:

Pulse the oreos in a food processor until they are very fine. Measure out 1 1/2 cups of crumbs.

Combine the crumbs with the melted butter in a small bowl and mix well until incorporated.

Add the crumbs to a 7" X 3" Push pan, place them evenly, press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit

Place the pan in the oven at 350 and bake the crust for 6-8 minutes or until golden.

Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture.

Cheesecake:

In a large mixing bowl, beat the 2 packages of cream cheese until smooth, about 2-3 minutes.

Add in the sugar, vanilla, and espresso and cream and beat again.

Add in the eggs, One at a time, beating after each one, very little do not over beat. .

Pour the cheesecake mixture on top of the cooled crust.

Make sure the crust and pan have cooled before doing so.

Carefully fill the 7" X 3" Push pan 1 inch below the top and place foil over the top.

Add 1 1/2 Cups water to the pot.

Set Pressure cooker to manual for 38 minutes and do a 15 minute NPR.

The cheesecake is done when the center jiggles a little in the center.

If It Jiggles to much do 5 more Minutes and do a QR.

 Allow the cheesecake to cool to room temperature 

  Chocolate Ganache

 Place the chocolate chips in a heat proof bowl.

In a small saucepan over medium heat, bring the heavy cream to a boil. Once boiling, pour the heavy cream over the chocolate chips.

Allow the mixture to sit for 1-2 minutes, melting the chocolate chips, then stir well to mix.

Allow the chocolate to cool for 5-7 minutes.

Spoon the chocolate ganache on top of the cheesecake, using a spatula to spread it around.

Add mini chocolate chips on top of the ganache.

Place in the frig.over night.

 

Enjoy:

Keith Tant , LLC

Kookingwithkeith.com

You can Find the Espresso Vinegar at WWW. Red Moose.com