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Espresso Coffee Cheesecake

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Rich Espresso Coffee Cheesecake with a chocolate cookie crust, creamy espresso-infused filling, and dark chocolate ganache topping. Perfect sophisticated dessert for coffee lovers.

Ingredients

Scale
  • For the crust:
  • 2 cups chocolate cookie crumbs (Oreo or chocolate graham)
  • 6 tablespoons unsalted butter, melted Fo
  • For the filling:
  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1/4 cup heavy cream
  • 3 tablespoons instant espresso powder
  • 2 teaspoons vanilla extract
  • 1 tablespoon coffee liqueur (optional)
  • For the ganache:
  • 8 oz dark chocolate, chopped
  • 3/4 cup heavy cream

Instructions

  • 1. Preheat oven to 325°F (165°C). Wrap 9-inch springform pan in foil.
  • 2. Mix cookie crumbs and melted butter. Press into bottom and 1 inch up sides of pan. Bake 10 minutes. Cool.
  • 3. Beat cream cheese and sugar until smooth. Add eggs one at a time.
  • 4. Mix in sour cream, heavy cream, dissolved espresso powder, vanilla, and liqueur.
  • 5. Pour filling over crust. Place in water bath. Bake 60-70 minutes until center is set.
  • 6. Cool 1 hour in oven (door ajar), then refrigerate 6+ hours.
  • 7. For ganache: heat cream, pour over chocolate, stir until smooth. Pour over chilled cheesecake.

Notes

  • Dissolve espresso powder in 2 tbsp hot water first.
  • Water bath prevents cracks.
  • Make 1-2 days ahead for best flavor.
  • Garnish with coffee beans or whipped cream.

Nutrition

Keywords: espresso cheesecake, coffee cheesecake, chocolate ganache cheesecake, baked cheesecake

Find it online: https://dishfoody.com/espresso-coffee-cheesecake-recipe/