Chocolate/Coffee Cheesecake

Chocolate/Coffee Cheesecake

                   Ingredients                                                          Yield: 1, 9-inch Cake

(All ingredients for cake must be DIVIDED in 2,

except for CHOCOLATE, ESPRESSO(s) and CRUST)

• 860g (3 1/2 Cups)                  Cream Cheese
• 300g (1/2 Cups)                     Granulated Sugar
• 4                                           Whole Eggs
• 4                                           Egg Yolks
• 20g (2 Tbsp + 1 Tsp)               Cornstarch
• 90ml (1/3 Cup)                      Heavy Cream
• 40ml (3 Tbsp)                        Milk
• 90g (1/2 Cup)                        Dark Chocolate (melted)
• 3g (1 Tbsp)                            Espresso Powder
• 30ml (2 Tbsp)                        Espresso

           FOR CRUST

• 360g (3 Cups)                        Chocolate Baking Crumbs
• 150g (2/3 Cups)                     Butter (melted)
• 45g (1/4 Cup)                        Granulated Sugar

                    Instructions

1. In a small bowl, add baking crumbs, melted butter and sugar. Mix well, and press into a 9-inch spring form pan. Be sure to bring the crumbs half way up the sides of the pan. Set to the side. 
2. In an electric mixer bowl, add half of your cream cheese. Beat it until there are no lumps left in the cheese. 
3. Add half of your amount of sugar, half of your cornstarch and espresso powder. Mix together.
4. Make sure to scrape down the sides of the bowl regularly.
5. Add in half of the eggs/yolks one at a time, while the mixer continues to mix. 
6. Add the espresso as well as half of the cream and half of the milk. Mix together. 
7. Pour the espresso cheesecake batter over the baking crumbs in your pan. Set aside again. 
8. Do the exact same steps as you did for the espresso batter and using the rest of your ingredients, HOWEVER, after you've beaten your cream cheese, add the melted chocolate. 
9. Pour your chocolate cheesecake batter over the espresso one. The chocolate batter should be denser then the espresso, so taking a butter knife, gently swirl the two batters together until you are happy with the distribution. 
10. Fill a roasting pan or oven safe bowl with water and put it on the bottom rack of your oven. 
11. Set your oven to 350F and bake the cake for 1 hour to an hour and 10 minutes. 
12. Your cake might crack on top while it is baking, but that's okay, it shouldn't effect the cake that much. 
13. When your cake has finished, shut off the oven and leave the cake inside. Let the cake cool with the oven. Take about 1 hour. 
14. After that, remove your cake from the oven and let it sit in room temperature for another hour. 
15. After that, place your cake to cool completely in the fridge for about 4 hours. 
16. Then it should be ready to eat! 
17. You can see the definite difference between the coffee and chocolate layers, and they work perfectly well together. 
18. Serve your fabulous cake to all your friends and family.
19. Enjoy!

Check out the video!
https://youtu.be/1bAAskx4in0