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Chocolate Espresso Cheesecake

Chocolate Espresso Cheesecake

Serve 12




1 ¾ cups hazelnuts, toasted& ground

5 Tbs. unsalted butter, melted

1/3 cup granulated sugar

1 Tbs. unsweetened cocoa powder


10 oz Semisweet Chocolate, chopped and melted

2 lbs. Miceli’s mascarpone cheese, room temperature

1 lb. Miceli’s traditional ricotta cheese, well drained

1 & ½ cups granulated sugar

1/8 tsp cinnamon

¼ cup unsweetened cocoa powder

¼ cup espresso coffee

 4 large eggs

1 tsp. vanilla extract

¼ tsp. salt


1/2 cup heavy whipping cream

8 oz semisweet chocolate

2 Tbs. unsalted butter softened

Shaved White chocolate



1. Preheat oven to 325˚ degrees.

2. Prepare a 9 inch cheesecake pan (3 inch sides) pan by spraying with a light coating of non stick spray and line with a circle of parchment. Mix together the hazelnuts, sugar, cocoa and butter. Press into the bottom (not the sides) of the cheesecake pan and bake in the oven for 10 minutes. Allow to cool while preparing the filling. Increase the oven temperature to 350˚degrees.

3. In a large mixing bowl, place the ricotta cheese and mascarpone cheese and beat for 5 minutes until smooth and creamy. Add the sugar, cinnamon, cocoa powder, salt and vanilla extract, mix on low speed until well incorporated. Scrape the bowl, and add the eggs and espresso coffee, mixing well until well mixed. Add the chocolate mixture and mix well. Pour the filling into the prepared pan. Set the cake pan in the oven.

4. Bake the cheesecake for 60-65 minutes or until the filling is set. Cheesecake is done when the tip of a sharp knife comes out clean. Remove cake from the oven and cool overnight in the refrigerator.

5. For the Topping: In a small bowl, place the finely chopped chocolate. In a small saucepan, heat the heavy cream until hot and just bubbling around the edge of the pan. Pour hot cream over chocolate, and allow to rest, without stirring for 5 minutes. After 5 minutes, add the butter and stir the mixture until it is smooth. If any lumps remain, gently heat over a water bath, stirring constantly until smooth. Pour mixture over top of cheesecake, spreading to the edge without going over the side.

6. Chill cheesecake and garnish with chocolate shavings.
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Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

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