Try this amazing espresso cheesecake!

Each of us has our favorite candy, the one we love to eat with our afternoon coffee.

While some prefer chocolate desserts, others prefer fruit, and others prefer crunchy variants with whipped cream. Tastes are different, which is why incredible combinations are often encountered, just like ours today. How about a duet of your favorite coffee and cakes? Something that will keep you on your feet, but also sweeten with its unique taste. Something like an espresso cheesecake with chocolate glaze.

REQUIRED:

For the crust:

• 2 and a half cups of chocolate chip crumbs
• 2 tablespoons sugar
• 4 tablespoons butter

For filling:

• ¼ cups of sweet-sour cream
• 2 and a half tablespoons of instant espresso powder
• 1000g cream cheese
• 1 cup sour cream
• 1 and a half cups of sugar
• 5 eggs
• 1 tablespoon pure vanilla extract
• a pinch of salt

For the glaze:

• 1/3 cup sweet sour cream
• 2 tablespoons corn syrup
• ½ A cup of chopped milk chocolate

PREPARATION:

Preheat oven to 250 degrees. Coat the round tray with anti-stick spray. To prepare the crust, you need to mix chocolate chip crumbs with sugar and melted butter. Pour the resulting mixture on the bottom of the pan and bake in the oven for about 10 minutes. Allow it to cool completely afterward.

To prepare the filling, it is necessary to pour sweet sour cream into a small pot and let it boil at a medium temperature. Add espresso powder and mix to combine. Then cool to room temperature. On the other hand, mix cream cheese, sour cream, and chilled sour cream with espresso powder with added sugar. When everything is well combined, add the eggs, one by one. Finally, mix in the vanilla extract and salt.

Place the obtained filling over the cooled crust and return to the oven. Reduce the oven temperature to 150 degrees and bake for about 1 hour. Turn off the oven and leave the cake to stand for at least 1 hour in the oven and 2 hours outside, and only then take it out of the mold.

To prepare the glaze, heat the sour cream and corn syrup in a small pan over medium heat. Put the milk chocolate in a small bowl and pour the cream over it when it boils. Leave to stand for about 15 minutes. After that, whisk the resulting glaze with a mixer and pour over the cake.