Description

Espresso Cheesecake is a decadent dessert combining the richness of creamy cheesecake with the bold flavor of espresso, set on a chocolate cookie crust and topped with a velvety ganache.

Ingredients

Units Scale

For the crust: 1 1/2 cups chocolate cookie crumbs
1/4 cup unsalted butter, melted
For the filling: 3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1/2 cup sour cream
3 large eggs
2 tbsp all-purpose flour
1 tbsp vanilla extract
2 tbsp instant espresso powder
2 tbsp hot water
For the ganache: 1/2 cup heavy cream
4 oz dark chocolate, chopped

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Instructions

Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
In a bowl, combine chocolate cookie crumbs and melted butter. Press into the bottom of the pan. Bake for 10 minutes, then cool slightly.
Dissolve espresso powder in hot water and set aside.
In a large bowl, beat cream cheese until smooth. Add sugar and mix well.
Beat in sour cream, then add eggs one at a time, mixing after each addition.
Mix in flour, vanilla extract, and the dissolved espresso. Beat until combined.
Pour filling over crust and smooth the top. Bake for 50–60 minutes, or until the center is just set.
Turn off oven, crack the door open, and let cheesecake cool for 1 hour. Then refrigerate for at least 4 hours or overnight.
To make ganache, heat cream until just simmering. Pour over chopped chocolate and let sit for 1–2 minutes. Stir until smooth.
Pour ganache over the chilled cheesecake and spread evenly. Chill until set before serving.

Notes

Use full-fat cream cheese for best texture and flavor.
Instant espresso powder gives stronger flavor than brewed coffee.
Allow cheesecake to chill fully before topping with ganache.

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 30g
Sodium: 220mg
Fat: 34g
Saturated Fat: 20g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 36g
Fiber: 1g
Protein: 6g
Cholesterol: 115mg