Caffeine Bliss Cheesecake Recipe
Vanilla Wafer Base
- 1 1/2 cups vanilla wafer crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Tiramisu Filling
- 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
- 1 1/4 cups granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon pure vanilla extract
- 4 eggs
- 2 egg yolks
- 1/4 cup heavy cream
- 2 tablespoons instant espresso powder
Espresso & Chocolate Topping
- 1/2 cup heavy cream
- 4 oz bittersweet chocolate, chopped
- 1 tablespoon instant espresso powder
To make the vanilla wafer base, preheat the oven to 350°F. In a medium bowl, mix together the vanilla wafer crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
To make the tiramisu filling, in a large bowl beat the cream cheese until creamy. Add the sugar and cornstarch and beat until smooth. Mix in the vanilla extract. Add the eggs and egg yolks one at a time, beating after each addition. In a small saucepan, heat the heavy cream just until it starts to simmer. Remove from the heat and stir in the espresso powder until dissolved. Add the espresso mixture to the cream cheese mixture and beat until blended. Pour the mixture over the cooled crust.
Bake the cheesecake for 50-60 minutes, or until the edges are set but the center is still slightly jiggly. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
To make the espresso & chocolate topping, bring the heavy cream to a simmer in a small saucepan. Remove from the heat and add the chopped chocolate and espresso powder. Stir until the chocolate is melted and the mixture is smooth. Let cool for a few minutes, then pour over the chilled cheesecake.
Serve and enjoy the caffeine bliss!
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