Description
This rich and creamy Espresso Cheesecake features a buttery graham cracker crust and a smooth espresso-infused cream cheese filling. Topped with a luscious white chocolate coffee ganache, this dessert combines bold coffee flavors with the classic decadence of cheesecake, perfect for coffee lovers and special occasions.
Ingredients
Graham Cracker Crust
- 300 grams graham crackers (about 3 sleeves)
- 142 grams unsalted butter (melted)
- 27 grams light brown sugar
Espresso Cheesecake Filling
- 680 grams full fat cream cheese (room temperature)
- 140 grams granulated sugar
- 2 tablespoons espresso powder
- 150 grams sour cream (room temperature)
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 3 large eggs (room temperature)
Espresso Ganache
- 8 tablespoons heavy cream
- 1 tablespoon espresso powder
- 254 grams white chocolate chips
Instructions
- Prepare the Graham Cracker Crust: Preheat your oven to 350°F (180°C). Crush the graham crackers into fine crumbs using a food processor or blender. Transfer the crumbs to a large mixing bowl and stir in the light brown sugar and melted butter until the mixture resembles wet sand.
- Form and Bake the Crust: Line the bottom of a 9-inch springform pan with parchment paper. Pour the crumb mixture into the pan and firmly press it into the bottom and slightly up the sides using the bottom of a measuring cup or glass. Bake for 10 minutes until lightly golden and set. Remove from the oven and reduce oven temperature to 325°F (165°C).
- Set Up Water Bath: Place a large roasting pan on the lowest oven rack and fill it with hot water to create a water bath for gentle, even baking of the cheesecake.
- Make the Cheesecake Filling: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese, granulated sugar, and espresso powder on medium speed for 2-3 minutes until completely smooth.
- Add Remaining Filling Ingredients: Mix in the sour cream, cornstarch, vanilla extract, and salt on medium-low speed until well combined and creamy. Scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.
- Incorporate Eggs: Add the eggs one at a time on low speed, mixing each only until the yolk disappears to prevent over-beating. Use a rubber spatula to gently fold the batter and release any trapped air bubbles after all the eggs are added.
- Bake the Cheesecake: Pour the batter evenly over the prepared crust. Bake for 50-55 minutes until the edges are set and the center still jiggles slightly like Jell-O. If the center appears too liquid, bake an additional 5 minutes and reassess.
- Cool Cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour. Then transfer the pan to a wire rack to cool to room temperature for another hour. Cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight until fully set.
- Prepare Espresso Ganache: Microwave the heavy cream in a small bowl in 30-second intervals until it begins to simmer around the edges. Stir the espresso powder into the cream until dissolved. Pour the hot cream mixture over the white chocolate chips in a large bowl and let it sit for 1 minute. Stir gently until fully smooth.
- Top and Chill: Pour the espresso ganache evenly over the chilled cheesecake. Chill for at least 20 minutes or until the ganache firms up.
- Serve: Carefully release the sides of the springform pan and transfer the cheesecake to a serving plate. Garnish with whipped cream and espresso beans if desired. Slice and enjoy your espresso cheesecake!
Notes
- Use room temperature ingredients for a smoother batter and even baking.
- The water bath helps prevent cracking by providing gentle and even heat around the cheesecake.
- Do not overmix eggs into the batter to avoid excess air which can cause cracks or density.
- White chocolate ganache pairs beautifully with the espresso flavor for a creamy, sweet coffee finish.
- Make sure to chill the cheesecake overnight for the best texture and flavor development.
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
