Description
Silky smooth espresso cheesecake delivers a rich coffee-infused dessert that whispers Italian cafe elegance. Rich cream cheese and bold espresso create a luxurious finale you’ll savor with each indulgent bite.
Ingredients
Scale
Dairy:
- 680 g (24 oz) cream cheese
- 200 ml (6.8 fl oz) heavy cream
- 120 g (4.2 oz) sour cream
- 2 large eggs
Espresso and Sweet Components:
- 30 ml (1 fl oz) espresso, freshly brewed
- 30 g (1 oz) instant espresso powder
- 200 g (7 oz) granulated sugar
- 15 ml (0.5 fl oz) vanilla extract
Crust and Stabilizing Ingredients:
- 200 g (7 oz) graham cracker crumbs
- 60 g (2 oz) unsalted butter, melted
- 15 g (0.5 oz) cornstarch
- 5 g (0.2 oz) salt
Instructions
- Preheat the oven to 325°F and prepare a 9-inch springform pan by lining the bottom with parchment paper.
- Combine graham cracker crumbs with melted butter, pressing the mixture firmly into the pan’s base to create a compact crust.
- Using an electric mixer, blend cream cheese until smooth and creamy, ensuring no lumps remain.
- Gradually incorporate granulated sugar, mixing thoroughly to create a uniform consistency.
- Fold in sour cream, heavy cream, and vanilla extract, stirring gently to maintain the mixture’s silky texture.
- Whisk eggs into the mixture one at a time, ensuring complete integration after each addition.
- Dissolve instant espresso powder into freshly brewed espresso, creating an intense coffee concentrate.
- Gently swirl the espresso mixture into the cheesecake batter, creating a marbled coffee effect.
- Sprinkle cornstarch and salt into the batter, whisking to distribute evenly and prevent potential curdling.
- Pour the batter over the prepared graham cracker crust, smoothing the top with a spatula.
- Bake for 55-60 minutes, or until the center is slightly jiggly but set around the edges.
- Turn off the oven, crack the door open, and allow the cheesecake to cool gradually for 1 hour to prevent cracking.
- Refrigerate for at least 4 hours or overnight to achieve optimal flavor and texture before serving.
Notes
- Prevent crust crumbling by pressing graham cracker mixture firmly and evenly into the pan, ensuring a solid foundation for your cheesecake.
- Keep cream cheese at room temperature before mixing to guarantee a smooth, lump-free batter that blends seamlessly.
- Control espresso intensity by adjusting the amount of instant powder, allowing you to customize the coffee flavor to your preference.
- Avoid overbaking by watching for a slight jiggle in the center, which indicates the perfect creamy texture for your cheesecake.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 400
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg