Spread the love

Table of Contents

why make this recipe

This espresso coffee cheesecake is rich and smooth. It mixes coffee flavor with chocolate for a deep taste. It is great for dessert after a meal or for a special treat with coffee. If you like small bites, try the berry swirl cheesecake bites for another easy idea.

introduction

This cheesecake blends strong espresso with creamy cheese. The chocolate crust and chocolate ganache make it extra good. The steps are simple and clear. If you enjoy stuffed fruit desserts, you can look at the cheesecake stuffed strawberries for a fun side. The full bake is slow but mostly hands-off.

how to make Espresso Coffee Cheesecake

Make the crust, mix the filling, bake, cool, and top with ganache. Use room temperature cream cheese so the mix is smooth. Press the crumbs well so the crust holds. Bake until the edges set and the center still jiggles a bit. Chill fully before adding the ganache and slicing. For more rich cheesecake ideas, see the best red velvet Oreo cheesecake for another flavor idea.

Ingredients :

1 1/2 cups chocolate graham cracker crumbs
6 tbsp unsalted butter, melted
32 oz cream cheese, softened
1 cup granulated sugar
4 large eggs
1 cup sour cream
2 tbsp espresso powder
1 tsp vanilla extract
8 oz semisweet chocolate, chopped
1 cup heavy cream

Directions :

Preheat your oven to 325°F (160°C) and grease a springform pan.
Combine chocolate graham cracker crumbs with melted butter and press into the bottom of the pan.
Beat together cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each.
Mix in sour cream, espresso powder, and vanilla extract.
Pour filling over crust and smooth.
Bake for 55-60 minutes until edges are set but center jiggles.
Cool in the oven for an hour then refrigerate for at least 4 hours.
For ganache, heat heavy cream and pour over chopped chocolate. Stir until smooth.
Pour ganache over chilled cheesecake.
Return to fridge until set, slice, and serve.

how to serve Espresso Coffee Cheesecake

Chill the cheesecake fully before slicing. Use a hot knife for clean slices: warm the knife under hot water, wipe dry, and cut. Serve small slices with coffee or a light fruit sauce. Garnish with a dusting of espresso powder or a few chocolate shavings.

how to store Espresso Coffee Cheesecake

Cover the cheesecake and keep it in the fridge for up to 4 days. For longer storage, wrap slices well and freeze up to 1 month. Thaw in the fridge before serving.

tips to make Espresso Coffee Cheesecake

Use room temperature cream cheese for a smooth filling.
Measure espresso powder by spoon, not packed.
Tap the pan on the counter to remove bubbles before baking.
Let the cheesecake cool in the oven to prevent cracks.
Chill fully before adding ganache so it stays glossy.

variation (if any)

Swap semisweet chocolate for dark chocolate for a stronger taste.
Add 1/4 cup strong brewed espresso instead of all powder for a softer coffee note.
Top with whipped cream and chocolate curls for a lighter finish.

FAQs

Q: Can I use instant coffee instead of espresso powder?
A: Yes. Use less instant coffee if it is stronger. Start with 1 to 1.5 tablespoons and taste the batter.

Q: Do I need a water bath?
A: No. This recipe bakes well without a water bath if you cool it in the oven first.

Q: How do I fix cracks on the top?
A: Chill the cheesecake and cover the cracks with ganache or whipped cream. To avoid cracks, do not overmix and cool slowly.

Q: Can I make this ahead?
A: Yes. Make it a day ahead and keep it chilled. Ganache will set well and flavors deepen.

Conclusion

This espresso coffee cheesecake is a simple way to combine coffee and chocolate in a rich dessert. For another coffee cheesecake take, see the detailed Fresh April Flours coffee cheesecake recipe. For more tips on a classic espresso cheesecake, read the guide at The First Year Blog on espresso cheesecake.