Espresso Cheesecake Recipe

Cheesecake is a classic dessert known for its smooth, rich texture and decadent flavor. When paired with espresso, it elevates the traditional cheesecake into something extraordinary. The bitterness of the espresso complements the creamy, tangy base of the cheesecake, creating a dessert that’s both luxurious and satisfying.

This Espresso Cheesecake is perfect for coffee lovers who enjoy the robust flavor of espresso, yet still want the smooth, rich decadence of a traditional cheesecake. The combination of a buttery, slightly sweet crust, creamy espresso-infused filling, and a velvety texture makes for a dessert that’s perfect for special occasions, dinner parties, or any time you crave something indulgent.

Instructions

Step 1: Prepare the Crust

The crust is the foundation of any great cheesecake. It should be sturdy enough to support the filling, yet still delicate and flavorful.

1. Preheat the Oven: Begin by preheating your oven to 325°F (163°C). Grease an 8-inch springform pan with butter or cooking spray to ensure easy removal of the cheesecake once it’s done.

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2. Prepare the Crust: In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are fully coated and the mixture resembles wet sand.

3. Press into the Pan: Pour the graham cracker mixture into the prepared springform pan. Use the back of a spoon or your fingers to press the crumbs into an even layer at the bottom of the pan. The crust should be firmly packed to avoid crumbling later.

4. Bake the Crust: Place the pan in the preheated oven and bake for about 8-10 minutes, or until the crust is golden brown and set. Once baked, remove the crust from the oven and allow it to cool completely while you prepare the filling.

Step 2: Prepare the Espresso Filling

The filling is the heart of the cheesecake, and getting the texture just right is key. This step involves blending the espresso flavor into the creamy, tangy cheesecake mixture.

1. Dissolve the Espresso Powder: In a small bowl, combine the espresso powder and hot water. Stir until the espresso powder is completely dissolved. Set this mixture aside to cool while you work on the rest of the filling.

2. Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese using an electric mixer or stand mixer on medium speed. Beat until the cream cheese is smooth and creamy, with no lumps remaining.

3. Add the Sugar: Gradually add the granulated sugar to the cream cheese, beating continuously. Beat for an additional 2-3 minutes until the sugar is fully incorporated and the mixture is smooth.

4. Add the Eggs: Add the eggs one at a time, beating well after each addition. Be sure not to overmix once the eggs are added, as this can lead to cracks in the cheesecake during baking.

5. Add the Vanilla, Sour Cream, and Heavy Cream: Next, add the vanilla extract, sour cream, and heavy cream to the mixture. Beat on low speed until the mixture is smooth and creamy.

6. Incorporate the Espresso: Add the cooled espresso mixture to the cream cheese mixture. Mix until the espresso is fully incorporated, and the cheesecake batter has a smooth consistency.

7. Add Flour: Finally, add the all-purpose flour to the mixture and beat until well combined. The flour helps ensure that the cheesecake sets properly without becoming too runny.

Step 3: Bake the Cheesecake

Baking the cheesecake requires careful attention to temperature and timing to ensure a smooth, creamy texture without cracks.

1. Pour the Filling onto the Crust: Once the filling is prepared, pour it over the cooled graham cracker crust in the springform pan. Smooth the top with a spatula to ensure an even layer.

2. Prepare a Water Bath: To prevent the cheesecake from cracking during baking, place the springform pan in a larger pan (like a roasting pan). Fill the larger pan with about 1-2 inches of hot water, making sure the water does not touch the top of the cheesecake. This will create a gentle steam that keeps the cheesecake moist during baking.

3. Bake: Place the pan in the preheated oven and bake at 325°F (163°C) for 55-65 minutes. The cheesecake is done when the edges are set but the center is still slightly jiggly. If you gently tap the pan, the center should jiggle like gelatin, but it shouldn’t be liquid.

4. Turn Off the Oven: Once the cheesecake is done baking, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for an additional hour. This will help prevent the cheesecake from cooling too quickly and cracking.

5. Cool Completely: After the hour in the oven, remove the cheesecake from the water bath and place it on a wire rack. Let the cheesecake cool at room temperature for 2 hours before transferring it to the refrigerator.

6. Chill in the Fridge: Refrigerate the cheesecake for at least 4 hours, or overnight if possible, to allow it to fully set and develop its flavor.

Step 4: Prepare the Espresso Topping

This step adds a final rich, coffee-flavored layer to the cheesecake that complements the filling.

1. Prepare the Espresso Topping: In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Add the espresso powder and sugar to the cream, stirring constantly until the mixture is smooth and the espresso has dissolved.

2. Simmer the Topping: Continue to simmer the mixture for about 2-3 minutes, until it thickens slightly. Remove the saucepan from the heat and let the espresso topping cool to room temperature.

3. Top the Cheesecake: Once the cheesecake has chilled completely, drizzle the espresso topping over the top of the cheesecake. If desired, you can sprinkle some chocolate shavings or cocoa powder on top for added flavor and decoration.

4. Serve: Slice the cheesecake into wedges, and serve chilled. The creamy espresso filling and smooth, coffee-flavored topping will melt in your mouth with every bite.

Tips for Perfect Espresso Cheesecake

1. Room Temperature Ingredients: Ensure all your ingredients, especially the cream cheese and eggs, are at room temperature. This will help create a smoother filling and reduce the risk of lumps.

2. Avoid Overmixing: When adding the eggs and beating the cream cheese, be careful not to overmix, as this can lead to cracks in the cheesecake. Beat only until the ingredients are combined.

3. Water Bath: The water bath helps the cheesecake cook evenly and prevents the edges from becoming too dry while the center remains undercooked. Don’t skip this step!

4. Let It Cool Slowly: Allow the cheesecake to cool gradually in the oven with the door slightly ajar. Rapid cooling can cause the cheesecake to crack, so take your time.

5. Chill Overnight: For the best texture and flavor, let the cheesecake chill in the fridge for at least 4 hours, but overnight is ideal. This will help the flavors meld and ensure a firm, creamy texture.

6. Garnish with Chocolate: Chocolate and espresso are a match made in heaven. Garnish the cheesecake with shaved chocolate or a dusting of cocoa powder to enhance the flavor and add a visual appeal.

Variations

1. Chocolate Espresso Cheesecake: For an even richer dessert, add melted dark chocolate to the cheesecake filling. Simply melt about 4 oz of dark chocolate and mix it in with the other wet ingredients for a luscious, chocolate-espresso fusion.

2. No-Bake Espresso Cheesecake: If you prefer a no-bake option, try making a no-bake version of this cheesecake. Instead of baking the filling, you can chill it for several hours to allow it to set. However, the texture might be slightly different from a traditional baked cheesecake.

3. Tiramisu Cheesecake: If you love tiramisu, you can combine the flavors by adding a layer of coffee-soaked ladyfingers to the crust before pouring in the filling. This will give you the taste of tiramisu and cheesecake in one.

4. Coffee Liqueur: For an extra kick, add a tablespoon of coffee liqueur (like Kahlúa) to the espresso mixture for an adult-only version of this dessert.

Conclusion

Espresso cheesecake is a decadent and luxurious dessert that brings together the creamy richness of cheesecake with the bold, aromatic flavors of espresso. Whether you’re hosting a dinner party, celebrating a special occasion, or just indulging in a treat for yourself, this cheesecake is sure to impress. With its smooth filling, buttery graham cracker crust, and optional espresso topping, it’s the perfect combination of sweet and bitter.

Yield: 10

Espresso Cheesecake Recipe

Print

Cheesecake is a classic dessert known for its smooth, rich texture and decadent flavor. When paired with espresso, it elevates the traditional cheesecake into something extraordinary. The bitterness of the espresso complements the creamy, tangy base of the cheesecake, creating a dessert that's both luxurious and satisfying.

Prep Time 25 minutes

Cook Time 1 hour

Chilling Time 40 minutes

Total Time 2 hours 5 minutes

Ingredients

• For the Crust:
• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon (optional)
• 1/4 cup unsalted butter, melted
• For the Espresso Cheesecake Filling:
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup heavy cream
• 2 tablespoons instant espresso powder (or coffee granules)
• 2 tablespoons hot water
• For the Espresso Glaze (optional):
• 1/4 cup heavy cream
• 2 tablespoons instant espresso powder (or coffee granules)
• 2 tablespoons powdered sugar

Instructions

1. Prepare the Crust:
   Preheat your oven to 325°F (165°C).
   In a medium bowl, combine the graham cracker crumbs, sugar, cinnamon (if using), and melted butter. Stir until the crumbs are evenly coated.
   Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
   Bake the crust for 8-10 minutes until it’s lightly golden and firm. Remove from the oven and let it cool while you prepare the filling.
   
2. Prepare the Espresso Cheesecake Filling:
   In a small bowl, dissolve the espresso powder in hot water. Stir until completely dissolved and set aside to cool.
   In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
   Add the granulated sugar and vanilla extract, and continue beating until well combined.
   Add the eggs, one at a time, beating well after each addition.
   Mix in the sour cream and heavy cream until the batter is smooth and creamy.
   Finally, pour in the cooled espresso mixture and mix until fully combined.
   
3. Bake the Cheesecake:
   Pour the cheesecake filling over the cooled crust in the springform pan.
   Bake for 55-60 minutes, or until the center is set but still slightly jiggly (it will firm up as it cools).
   Once baked, turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to cool gradually.
   After an hour, remove the cheesecake from the oven and let it cool completely at room temperature.
   
4. Chill the Cheesecake:
   Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set and develop its flavor.
   
5. Optional Espresso Glaze:
   In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer.
   Stir in the espresso powder and powdered sugar, and whisk until the mixture is smooth.
   Let the glaze cool slightly before drizzling it over the top of the cheesecake.
   
6. Serve:
   Before serving, run a knife around the edge of the springform pan to loosen the cheesecake, then remove the sides of the pan.
   If you made the espresso glaze, drizzle it over the top or serve on the side.
   Slice and enjoy your creamy, decadent Espresso Cheesecake!

Notes

For a stronger coffee flavor: You can adjust the amount of espresso powder to your liking, adding a little more for a bolder flavor.

Crust Variations: If you want a more chocolatey crust, substitute some of the graham cracker crumbs with crushed chocolate cookies or biscotti.