Description
A rich and creamy cheesecake infused with bold espresso flavor, set on a buttery crust and finished with a smooth coffee-forward finish.
Ingredients
- 1 1/2 cups chocolate cookie crumbs
- 1/3 cup unsalted butter, melted
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 2 tbsp instant espresso powder
- 1 tbsp hot water
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
- 1/4 tsp salt
Instructions
- Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.
- Mix chocolate cookie crumbs with melted butter and press firmly into the bottom of the pan. Chill while preparing the filling.
- Dissolve espresso powder in hot water and set aside to cool slightly.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each addition.
- Mix in heavy cream, espresso mixture, vanilla extract, flour, and salt until just combined.
- Pour the filling over the prepared crust and smooth the top.
- Bake for 50–60 minutes, until the center is just set.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- For stronger coffee flavor, add an extra teaspoon of espresso powder.
- Use room-temperature ingredients to avoid lumps.
- Serve with whipped cream or chocolate shavings if desired.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American