Description
Espresso Coffee Cheesecake with Ganache is a rich, velvety dessert combining bold espresso flavor with creamy cheesecake, finished with a smooth chocolate ganache topping.
Ingredients
- 2 cups chocolate cookie crumbs
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 2 tablespoons instant espresso powder
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 8 oz semi-sweet chocolate, chopped
- 1 tablespoon brewed espresso (optional, for ganache)
Instructions
- Preheat oven to 325°F (165°C).
- Mix chocolate cookie crumbs with melted butter and press into the bottom of a springform pan.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Dissolve espresso powder in 1 tablespoon warm water and mix into the batter along with vanilla and sour cream.
- Pour batter over crust and smooth the top.
- Bake for 55–60 minutes until center is just set.
- Turn off oven and let cheesecake cool inside with door slightly open.
- Refrigerate for at least 4 hours or overnight.
- Heat heavy cream until just simmering, then pour over chopped chocolate.
- Let sit 2 minutes, then stir until smooth. Add brewed espresso if desired.
- Pour ganache over chilled cheesecake and spread evenly.
- Chill for 30 minutes before serving.
Notes
- Use full-fat cream cheese for best texture.
- Espresso powder gives stronger flavor than brewed coffee.
- Wipe knife clean between slices for neat cuts.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American