Description
There’s something magical about the combination of coffee and cheesecake. The rich, velvety smoothness of cheesecake paired with the deep, bold flavor of espresso creates a dessert that feels both indulgent and comforting. If you’re a coffee lover, this Espresso Cheesecake is about to become your new favorite treat.
Picture this: a buttery, chocolatey cookie crust, a creamy espresso-infused cheesecake filling, and a luscious topping that melts in your mouth with every bite. Whether you’re making this for a special occasion, a holiday gathering, or simply as a well-deserved treat for yourself, this cheesecake is guaranteed to impress.
The first time I made an espresso cheesecake, I was hosting a small dinner party for close friends. Everyone at the table was a coffee enthusiast, and I wanted to serve something that would perfectly complement the after-dinner espresso. When I took that first bite, I knew I had created something special. The coffee flavor wasn’t overpowering—it was just the right amount to enhance the creamy richness of the cheesecake. From that moment on, this dessert became a staple in my home.
Now, I’m sharing this foolproof recipe with you! Let’s get started.
Ingredients
For the Crust:
- 1 ½ cups chocolate cookie crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons cornstarch
- ¼ cup strong brewed espresso, cooled
For the Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Chocolate shavings or cocoa powder (for garnish)
Instructions
Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
In a mixing bowl, combine the chocolate cookie crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated, then press the mixture firmly into the bottom of the prepared pan. Use the back of a spoon or the bottom of a glass to press it down tightly.
Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes. Add the sugar and continue beating until fully incorporated.
Next, mix in the sour cream and vanilla extract. Slowly add the cornstarch, ensuring there are no lumps.
Now comes the best part—adding the espresso! Pour the cooled brewed espresso into the batter and mix until combined. The coffee flavor will blend beautifully with the creamy filling.
One at a time, add the eggs, mixing on low speed after each addition. Be careful not to overmix; you want to keep as much air out of the batter as possible to avoid cracks.
Wrap the bottom of your springform pan with aluminum foil and place it in a larger baking dish. This step is crucial for the water bath method, which helps prevent cracks.
Pour the cheesecake filling over the cooled crust, spreading it evenly. Place the pan into the larger baking dish and carefully pour hot water into the outer dish, filling it about halfway up the sides of the springform pan.
Bake the cheesecake for 55–65 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour. This gradual cooling process helps prevent cracking.
After the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This allows the flavors to deepen and the texture to firm up.
Before serving, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Spread or pipe the whipped cream over the cheesecake and sprinkle with chocolate shavings or a dusting of cocoa powder for an elegant finishing touch.
Notes
- Brewed Espresso: For the best flavor, use freshly brewed espresso. If you don’t have an espresso machine, strong coffee or instant coffee dissolved in hot water works as a substitute.
- Crust Options: If you prefer a non-chocolate crust, you can use graham cracker crumbs instead of chocolate cookie crumbs for a lighter flavor.
- Cheesecake Batter: Avoid overmixing the batter after adding the eggs. Overmixing incorporates too much air, which can lead to cracks during baking.
- Water Bath Alternative: If you don’t want to use a water bath, place a baking dish filled with hot water on the lower oven rack instead. This will create steam and help prevent cracks.
- Cutting Clean Slices: For picture-perfect slices, dip a sharp knife in hot water and wipe it clean between each cut.
- Topping Variations: Instead of whipped cream, try a drizzle of chocolate ganache or a dusting of cinnamon for extra flavor.