Espresso Cheesecake
A rich and velvety cheesecake that combines the robust flavors of espresso with a creamy texture, perfect for coffee lovers and special occasions.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.25 cups sugar
- 0.5 cups unsalted butter, melted
For the filling
- 3 packages cream cheese, softened (8 ounces each) Make sure at room temperature
- 1 cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cups sour cream
- 0.25 cups heavy cream
- 1 tablespoon instant espresso powder
- 0.25 cups hot water For dissolving espresso
- 0.25 cups coffee liqueur Optional substitution possible
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs and sugar. Add melted butter and mix until resembling wet sand. Press into the prepared springform pan. Bake for 10 minutes, then let cool.
Filling Preparation
- In a large mixing bowl, beat softened cream cheese until smooth, about 2-3 minutes.
- Add granulated sugar and vanilla to the cream cheese and beat until well combined.
- Incorporate eggs one at a time, blending fully after each addition.
- Dissolve espresso powder in hot water and mix with coffee liqueur. Add this to the cream cheese mixture and beat on low until just combined.
- Add sour cream and heavy cream, mixing until smooth.
Combine and Bake
- Pour the cheesecake filling onto the cooled crust. Tap the pan on the counter to release air bubbles.
- Bake for 55 to 65 minutes until edges are firm and center jiggles slightly.
- Turn off the oven and let cheesecake cool inside for an hour before transferring it to room temperature. Refrigerate for at least 4 hours or overnight.
Serving
- Once chilled, remove the cheesecake from the springform pan and slice carefully for serving.
- Serve with chocolate sauce, whipped cream, fresh berries, or a sprinkle of cocoa powder.
Notes
Store in the refrigerator for up to 5 days. It can be frozen for up to 3 months, wrapped individually for easier thawing.