Espresso Cheesecake Dessert
A rich and creamy cheesecake infused with espresso, sitting on a buttery graham cracker crust, perfect for coffee lovers.
Ingredients
For the crust
- 1.5 cups 1 ½ cups graham cracker crumbs
- 0.5 cup ½ cup unsalted butter, melted
- 0.25 cup ¼ cup granulated sugar
- 1 teaspoon 1 teaspoon ground cinnamon (optional) Use for added flavor
For the cheesecake filling
- 24 ounces 3 packages (8-ounce each) cream cheese, softened Make sure it's at room temperature
- 1 cup 1 cup granulated sugar
- 1 teaspoon 1 teaspoon vanilla extract
- 3 large 3 large eggs
- 1 cup 1 cup sour cream
- 0.5 cup ½ cup heavy cream
- 1 cup 1 cup brewed espresso, cooled
- 2 tablespoons 2 tablespoons all-purpose flour
For the ganache
- 1 cup 1 cup heavy cream
- 8 ounces 8 ounces semi-sweet chocolate, chopped
- 2 tablespoons 2 tablespoons brewed espresso (for ganache)
Optional garnishes
- chocolate shavings, whipped cream, espresso beans
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs, melted butter, granulated sugar, and ground cinnamon until the mixture resembles wet sand.
- Press this crumb mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 10 minutes until lightly golden. Let it cool.
Making the cheesecake filling
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth (about 2-3 minutes).
- Add in granulated sugar and vanilla extract. Mix until combined, scraping the bowl's sides.
- Incorporate the eggs one at a time, mixing on low speed after each addition.
- Stir in the sour cream, heavy cream, cooled brewed espresso, and flour. Mix until smooth.
- Pour the filling over the cooled crust and spread it evenly.
Baking
- Wrap aluminum foil around the outside of the springform pan for added security against cracks.
- Place the pan into a larger baking dish and fill with hot water halfway up the sides.
- Bake for 55-65 minutes until the edges are set but the center jiggles slightly.
- Turn off the oven and let the cheesecake cool inside for about an hour with the door ajar.
- After cooling, let it reach room temperature before refrigerating for at least 4 hours or overnight.
Making the ganache
- Heat heavy cream in a saucepan until it simmers.
- Remove from heat, add chopped chocolate, let sit to melt, then stir until smooth.
- Add in brewed espresso and stir well.
- Pour the ganache over the chilled cheesecake and spread it evenly.
- Refrigerate until set.
Notes
For best results, make sure all ingredients are at room temperature, and use a water bath to bake to prevent cracking. Serve with chocolate shavings or whipped cream for added elegance.