I’ve had this recipe on the docket for WEEKS. Aching to share this one with all of you, but my technology had a different plan. My laptop decided that turning on was something it simply did not want to do anymore. Long story short, I had to either invest money into a new laptop or get handy and fix my old laptop. I chose the former, it seemed much more cost effective. I can be handy outside the kitchen when I want to be. I’m proud to say that we are back up and running (for now).

On to more important topics like this Triple Chocolate Espresso Cheesecake. I love this cheesecake. It’s rich, decadent, and really makes the crowd go wow. I’m a pretty big chocolate fan and an even bigger espresso fan. These combined make one of my favorite desserts I’ve ever created. Plus, it was a huge hit everywhere I took it. Family asked for the recipe. Well fam, here you go.

I have to be honest with you, when I say I’ve been dying to share this with you for weeks, I really mean months. I created this back in December for a Christmas gathering with my brother, sister-in-law, niece, and my sister-in-laws brother. The food that night was AMAZING. I’m pretty fortunate to be surrounded by family that can cook. My husband and I were treated to the best prime rib. It was incredibly tender and juicy and cooked perfectly medium rare. I’m drooling just thinking about it. I kid you not, I have had dreams about this prime rib. It was so good.

My sole job for the evening was to supply the dessert. For prime rib I will do just about anything. Baking for prime rib is like heaven. I’m pretty sure I’ve said this before, baking is my happy place. If I could do anything I would open a bakery where people would drink coffee and espresso and eat tasty pastries all while hanging out with their pupper. All the puppers would play and their humans would watch on, drinking coffee, reading a book, consuming a hearty piece of Triple Chocolate Espresso Cheesecake. This would be their happy place, because it would be my happy place. Food and dogs. What else do you need in life?

I know, I’ve gone off on a tangent. As I said, it was my job to supply the dessert. It’s winter so I wanted something rich and comforting. Also, I wanted to make sure that the dessert would compliment the main course. Hit the nail on the head with this one. I don’t have any prep pictures because I wasn’t entirely certain how this was going to turn out. A week or so prior I had set out to create another cheesecake for a holiday party we hosted. This cheesecake ended in disaster. Albeit thoroughly wrapping the springform pan in foil, water still managed to weasel it’s way in to through the foil and then into the pan. The result: soggy cheesecake. The only suitable place for this creation was in the trash. Suffice it say, when I started the Triple Chocolate Espresso Cheesecake I was still a little jaded, but I refused to be beaten.

I was tasting each element as I went and was so excited and hopeful that this cheesecake was going to be my crowning achievement, but I was afraid that if I snapped pictures I would jinx myself.

Things to keep in mind as you’re making this: room temperature cream cheese is essential. Don’t cheap out on the chocolate. Good, thick aluminum foil and a strong springform pan will be life savers. Lastly, patience is key. You absolutely cannot rush a good cheesecake. It takes time. Cheesecakes aren’t that hard to make but where we often fail is trying to rush the process. You need to let it sit in the water bath in the oven for a while after turning it off. It needs to sit in the fridge before you release it from the pan. You HAVE to wait to eat it with the guests you’re creating it for even though it will be incredibly tempting to go all Gollum on it. Cowered in a dark corner, just you, a fork and precious. Mine, my own, my precious.

Without further ado, the recipe..