Creamy Cheescake w/Kona Espresso Fudge
Elegant and delicious Creamy Cheesecake with Kona Expresso Fudge recipe. Happy Eating!
I would strongly recommend the use of a cheesecake moat to properly and easily cook your cheesecakes. The cheesecake moat will protect your cheesecake from getting water damaged and it will also provide the necessary moisture to prevent your cheesecake from cracking. Make your cheesecakes like the pros do! Watch video below...
2 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup sugar
3 (8-ounce) packages cream cheese, softened
1 cup sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 (8-ounce) container Kona Espresso Fudge Sauce (see recipe below)
Kona Espresso Fudge Sauce
3 tablespoons Kona espresso powder
3 tablespoons hot water
2 tablespoons butter
2 (1-ounce) semisweet chocolate baking squares, coarsely chopped
2 tablespoons unsweetened cocoa 1 cup whipping cream
1/2 cup sugar
1/2 cup light corn syrup Preparation
Combine first 3 ingredients, and press mixture on bottom and 2 inches up sides of a 9-inch springform pan. Set aside.
Beat cream cheese at medium speed with an electric mixer until creamy.
Gradually add 1 cup sugar, beating until blended. Add eggs, one at a time, beating until blended after each addition. Stir in vanilla and sour cream.
Pour batter into prepared crust. **I would strongly recommend using a cheesecake moat to prevent your cheesecake from getting ruined. Instead of putting your springform pan in an aluminum roaster pan, you would put it in the cheesecake moat which will protect it from water damage and provide the necessary water barrier to produce perfect cheesecakes!
Bake at 350° for 1 hour and 10 minutes or until almost set. Turn oven off. Partially open oven door, and let stand in oven 1 hour.
Remove from oven, and cool completely in pan on wire rack. Cover and chill 8 hours.
Remove sides of springform pan before serving. Serve with Espresso Fudge Sauce.
Dissolve Kona espresso powder in hot water. Melt butter and chocolate in a small saucepan over low heat, stirring until melted. Whisk in espresso and remaining ingredients; bring to a boil over medium heat. Cook 5 minutes, stirring constantly. Serve warm over cheesecake. Store in refrigerator.