Description
If you love the rich aroma of coffee and the creamy indulgence of cheesecake, this Espresso Cheesecake is the ultimate dessert for you. Smooth, velvety cream cheese infused with espresso sits over a chocolate cookie crust and is topped with a glossy ganache or whipped espresso cream. Each bite offers a perfect harmony of bold coffee flavour and silky sweetness — elegant, decadent, and ideal for coffee lovers.
Ingredients
For the Crust
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2 cups chocolate cookie crumbs (or graham crackers)
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¼ cup unsalted butter, melted
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1 tablespoon instant espresso powder (optional, for added flavour)
For the Cheesecake Filling
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24 oz (≈ 675 g) cream cheese, softened
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1 cup granulated sugar
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3 tablespoons instant espresso powder (or ¼ cup strong brewed espresso, cooled)
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¼ cup sour cream or heavy cream
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1 teaspoon vanilla extract
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3 large eggs, room temperature
For the Topping (Optional)
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½ cup heavy cream
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5 oz dark or semi-sweet chocolate, chopped
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Whipped espresso cream or coffee beans, for garnish
Instructions
1. Prepare the Crust
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Mix cookie crumbs, melted butter, and espresso powder until well combined.
Press the mixture firmly into the bottom of the pan and slightly up the sides.
Bake for 8–10 minutes, then cool slightly while preparing the filling.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and mix until creamy.
Blend in espresso powder (or brewed espresso), sour cream, and vanilla extract.
Add eggs one at a time, mixing just until combined — do not overmix to prevent cracks.
3. Bake the Cheesecake
Pour the filling over the crust and smooth the top.
Bake for 55–65 minutes, or until edges are set and the centre jiggles slightly.
Turn off the oven, prop the door open, and let the cheesecake cool inside for 30 minutes.
Then remove, let cool completely at room temperature, and refrigerate for at least 6–8 hours (preferably overnight).
4. Add the Topping
For ganache: Heat the cream until just simmering, pour over the chopped chocolate, and let sit for one minute.
Stir until smooth and glossy, then pour over the chilled cheesecake and spread evenly.
Garnish with whipped espresso cream or coffee beans before serving.
Notes
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Always use room temperature cream cheese for a smooth, lump-free batter.
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Avoid overmixing once eggs are added — this helps prevent cracks.
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Don’t skip the chill time; it ensures the cheesecake sets perfectly.
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For even baking, place a pan of water on a lower rack during baking.
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Run a knife around the pan edge before releasing the cheesecake for clean edges.
- Prep Time: 25 minutes
- Cook Time: 55–65 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Calories: 410kcal
- Sugar: 25g
- Sodium: 190mg
- Protein: 7g