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Espresso Swirl Cheesecake
Pastry Chef and founder of "Sweet Lady Jane," Jane Lockhart is in the kitchen making her famous and tasty dessert.
Espresso Swirl Cheesecake
Course:
Dessert
Cuisine:
American
Yield:
8-10
Ingredients

For Crust:

  • 3/4 cup butter, softened
  • 1/4 cup sugar
  • 1 1/4 cup pastry flour
  • 3/4 cup hazelnuts, toasted, then ground

For Filling:

  • 4 -8 oz. pkg. cream cheese, softened
  • 1 1/4 cups sugar
  • 4 eggs
  • 2 tsp. vanilla
  • 1/3 cup cream
  • 1/2 cup all purpose flour
  • 1 Tb. instant espresso powder mixed with 2 Tbl. boiling water
  • 6 oz. semi sweet chocolate pieces, melted and cooled

DIRECTIONS:

FOR THE CRUST:

  1. In a mixer, beat the butter on medium, then high speed for 30 seconds. Add the 1/4 c. sugar and beat until combined. Add pastry flour and hazelnuts and mix until well combined. Cover and chill for 1 hour. Press into the bottoms of eight 4 ½” springform pans.
  2. To make one 9” or 10”, the crust will be thicker.
  3. Bake in 350* oven for 13-15 minutes until lightly browned. Cool.

FOR THE FILLING:

  1. In large mixer beat the cream cheese until smooth. Add 1 1/4 cups sugar and beat until fluffy. Beat in eggs and vanilla until combined. Beat in cream and 1/2 cup flour until combined.
  2. Divide batter into 3 separate bowls (2 cups in each). Stir espresso mixture into 1 bowl, melted chocolate into another and leave the remaining portion plain. Remove 8 Tbl. plain batter and set aside. Divide remaining plain batter among crust-lined pans. Top each with coffee batter, then chocolate batter. Dollop small amounts of reserved plain batter over each. Use a thin metal spatula to swirl batters together to create a marbled appearance.
  3. Bake for 25-30 minutes or until centers appear nearly set. Remove and cool for 15 minutes. Loosen sides of pans. Cool 30 minutes more. Remove sides of pans. Cover and chill 2-24 hours before serving. Makes 16 servings, 8 cakes, 2 servings each. For 9-10” pans increase baking time 45-50 minutes or until center appears nearly set.
  4. To make ahead: To freeze cooled cheesecakes, remove from pans; wrap thoroughly in plastic wrap. Freeze for up to 3 months. Thaw in refrigerator before serving.
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