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Espresso Cheesecake

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Espresso Cheesecake is a rich and creamy dessert infused with bold espresso flavor, set on a chocolate cookie crust and topped with a smooth espresso ganache for an indulgent coffee-lover’s treat.

Ingredients

Scale
  • 1 1/2 cups chocolate cookie crumbs
  • 1/4 cup unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/4 cup brewed espresso or strong coffee, cooled
  • 1 tbsp instant espresso powder
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream (for ganache)
  • 1/2 cup dark chocolate chips (for ganache)
  • 1 tsp instant espresso powder (for ganache)

Instructions

  1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom in foil.
  2. In a bowl, mix chocolate cookie crumbs and melted butter until combined. Press into the bottom of the pan. Bake for 10 minutes, then set aside to cool.
  3. In a large bowl, beat cream cheese and sugar until smooth and creamy.
  4. Add eggs one at a time, mixing well after each. Add sour cream, brewed espresso, espresso powder, and vanilla extract. Mix until fully incorporated.
  5. Pour filling over the cooled crust and smooth the top.
  6. Bake for 55–65 minutes, or until the center is just set. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
  7. Remove and cool to room temperature, then refrigerate for at least 4 hours or overnight.
  8. For ganache, heat cream until just simmering. Pour over chocolate chips and espresso powder. Let sit for 1 minute, then stir until smooth.
  9. Spread ganache over chilled cheesecake. Chill for 30 minutes before serving.

Notes

  • Use full-fat cream cheese and sour cream for the best texture.
  • Allow cheesecake to chill overnight for optimal flavor and structure.
  • Brewed espresso or strong coffee can be used in the filling.

Nutrition

Find it online: https://ukfinda.com/espresso-cheesecake/