Espresso Cheesecake Recipe
Introduction
Espresso Cheesecake is a rich and creamy dessert with a bold coffee flavor that’s perfect for coffee lovers. Its smooth texture and subtle espresso kick make it an elegant treat for any occasion.
Ingredients
- 2 cups cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 2 teaspoons espresso powder
- 1 prepared graham cracker crust (9-inch)
Instructions
- Step 1: Preheat your oven to 325°F (160°C). In a large bowl, beat the cream cheese until smooth. Gradually add sugar and continue mixing until well combined.
- Step 2: Add eggs one at a time, blending well after each addition. Stir in the espresso powder until evenly incorporated into the filling.
- Step 3: Pour the espresso cheesecake filling into the prepared graham cracker crust, spreading it evenly.
- Step 4: Bake for 45-50 minutes or until the center is almost set but still slightly jiggly. Remove from the oven and allow to cool completely.
- Step 5: Refrigerate the cheesecake for at least 4 hours before serving to allow it to firm up and develop its full flavor.
Tips & Variations
- Use strong brewed espresso in place of espresso powder for a more intense coffee flavor.
- Top with whipped cream or chocolate shavings for extra indulgence.
- Allow the cheesecake to come to room temperature for 10-15 minutes before slicing to get cleaner cuts.
Storage
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 1 month. Thaw in the refrigerator overnight before serving. Reheat is not recommended, as it changes the texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use instant coffee instead of espresso powder?
Yes, you can substitute instant coffee, but espresso powder is more concentrated and delivers a richer coffee flavor.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set and the center still has a slight wobble when gently shaken. It will firm up completely during refrigeration.
PrintEspresso Cheesecake Recipe
This rich and creamy Espresso Cheesecake combines the smooth texture of classic cheesecake with the bold, robust flavor of espresso. Perfect for coffee lovers, this dessert features a graham cracker crust and a luscious filling infused with espresso powder, baked to a perfect set and cooled for the ideal slice.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 tablespoons espresso powder
For the Crust
- 1 prepared graham cracker crust (9-inch)
Instructions
- Prepare Filling: In a large mixing bowl, combine the softened cream cheese and sugar. Beat until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the espresso powder until fully incorporated.
- Fill the Crust: Pour the espresso cheesecake filling evenly into the prepared graham cracker crust, smoothing the top with a spatula.
- Bake: Preheat your oven to 325°F (163°C). Bake the cheesecake for 45-55 minutes or until the edges are set but the center still slightly jiggles when you gently shake the pan.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours or overnight to fully set before serving.
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling.
- Use freshly brewed espresso powder for an intense coffee flavor.
- To prevent cracking, bake the cheesecake in a water bath or place a pan of water on the oven floor to create steam.
- Let the cheesecake cool gradually to avoid surface cracks.
- Best served chilled and can be garnished with whipped cream or chocolate shavings.
Keywords: espresso cheesecake, coffee cheesecake, dessert, baked cheesecake, graham cracker crust
