Ingredients
Equipment
Method
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C). In a medium bowl, combine the chocolate wafer crumbs, 1/3 cup sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
Step 2: Form the Crust
- Press the crumb mixture firmly into the bottom of your springform pan. Use the bottom of a measuring cup to create an even layer. Bake for 10 minutes, then remove from the oven and allow it to cool while you prepare the filling.
Step 3: Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add 1 cup of sugar and continue mixing until well combined.
Step 4: Add Eggs and Flavor
- Add the eggs, one at a time, mixing well after each addition. Then, pour in the brewed espresso and vanilla extract, mixing until everything is smooth and fully incorporated.
Step 5: Fold in the Chocolate Chips
- Gently fold in the chocolate chips using a rubber spatula, ensuring they are evenly distributed throughout the batter.
Step 6: Assemble and Bake
- Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. Bake in the preheated oven for 55-60 minutes, or until the edges are set but the center is slightly jiggly.
Step 7: Cool and Chill
- Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about an hour. Then, refrigerate for at least 4 hours, or overnight for the best flavor and texture.
Notes
- Always use room temperature ingredients for a smoother filling.
- Chill the cheesecake overnight for optimal flavor and texture.
- Experiment with different crusts for unique flavors.