The Compass Cafe Espresso & Chocolate Cheesecake

May 28 Written By makenna considine

The Compass Cafe Espresso & Chocolate Cheesecake

Transport yourself to the quiet streets of Italy, sipping coffee on the terrace. You just finished up a wood fired margarita pizza and grabbed the waitress before bringing your check to place an order for a hot espresso. It’s a windy day, one for a light jacket and hot coffee to keep you moving, but not too chilly for a heavy coat. Just as you start to relax, you then are brought a complimentary chocolate espresso cheesecake because it’s your birthday.

Once you enter Compass Cafe, you are instantly family. Filled with the bustling energy of soccer, dodgeball, and sports coupled with the aromatic coffee beans, desserts and smoothies, you will instantly be transported to your favorite cafe in Italy.

Compass Cafe Coffee and dessert tastes like a dream. Unwinding by the fireplace never felt so good. It feels like home, at least least just for now. Enjoy a delicious. We invite you to try our famous Lavazza espresso, paired with milk chocolate espresso cheesecake. I mean really, what could be better than espresso and cheese cake?

We can’t think of much.

Chocolate Espresso Cheesecake Recipe:

13 ingredients

Refrigerated

• 4 Eggs, large

Baking & Spices

• 1 cup Brown sugar, firmly packed

• 11 oz Chocolate, semisweet

• 3 oz Semi-sweet chocolate

• 1 tbsp Sugar

• 2 tsp Vanilla

Nuts & Seeds

• 1 1/2 cups Pecans, ground toasted

• Snacks

  • 2 cups chocolate wafer cookie crumbs

  Drinks

  • 1/2 cup Lavazza Espresso, fresh

  Dairy

  • 6 tbsp Butter

  • 16 oz Cream cheese

  • 1/3 cup Heavy cream

  • 1 cup Sour cream

• Instructions

  For Chocolate Cookie Crust:

  1. In a food processor, pulse cookies until they are fine crumbs.

  2. In a medium bowl, whisk together cookie crumbs, sugar, and melted butter, stirring until combined.

  3. Press into the bottom of a 9-inch springform pan.

  For Mocha Cheesecake:

  1. In a large mixing bowl, beat cream cheese until smooth.

  2. Add sugar, beating until smooth.

  3. Add eggs, one at a time, beating well after each addition.

  4. Add vanilla.

  5. In a small bowl or mug, stir together espresso and instant coffee granules, until coffee granules are dissolved.

  6. Add to cream cheese mixture.

  7. In a small microwave-safe bowl, heat the baking chocolate at 20-30 second intervals, or until melted and smooth. Do not microwave for too long or it risks scorching the chocolate. Use short intervals.

  8. With the mixer running on low, drizzle the chocolate into the cream cheese mixture, beating until combined.

  9. Fold in chocolate chips.

  10. Pour batter into prepared springform pan.

  11. Bake at 325 for about 75 minutes, or until the center is slightly jiggly, and the edges are golden.

  12. Remove to a wire rack to cool completely.

  For Chocolate Ganache:

  1. In a small microwave-safe bowl, combine the chocolate, heavy cream, and butter.

  2. Heat at 20-30 seconds intervals, and whisk until mixture is melted and smooth. Do not overheat or microwave for long intervals or it risks scorching the chocolate and/or cream.

  3. Pour ganache over top of the cheesecake, and allow to set, about 15-20 minutes.

  4. Cut and serve.

  5. Store in the refrigerator.

Come try our famous espresso chocolate cheesecake at Compass Cafe inside Compass Arena! We are located at 625 Joliet Road in Willowbrook, IL. See you soon!