Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Rich Espresso Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 33 reviews
  • Author: Maria
  • Prep Time: 0h 20m
  • Cook Time: 1h 0m
  • Total Time: 5h 20m
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This rich espresso cheesecake combines a creamy, smooth cream cheese filling infused with bold espresso and coffee liqueur flavors atop a buttery graham cracker crust. Perfect for coffee lovers seeking a decadent dessert with a velvety texture and sophisticated taste. A step-by-step baked cheesecake recipe that yields a perfectly set, luscious dessert with a slight jiggle in the center, ensuring the ideal creamy consistency.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted

Filling

  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • 1/4 cup heavy cream
  • 1 tablespoon instant espresso powder
  • 1/4 cup hot water
  • 1/4 cup coffee liqueur

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan with butter or non-stick spray to prevent sticking.
  2. Mix Crust Dry Ingredients: In a medium bowl, combine the graham cracker crumbs and sugar until evenly blended.
  3. Add Butter to Crust Mixture: Pour the melted unsalted butter into the crumb mixture and stir thoroughly until the crumbs are evenly moistened and have a texture resembling wet sand.
  4. Press Crust into Pan: Transfer the graham cracker mixture into the prepared springform pan. Firmly press the crumbs evenly into the bottom using the back of a spoon or your hands to create a solid crust layer.
  5. Bake Crust: Bake the crust in the preheated oven for 10 minutes. Remove and set aside to cool while you prepare the filling.
  6. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed for 2 to 3 minutes until the texture becomes smooth and creamy.
  7. Add Sugar and Vanilla: Add granulated sugar and vanilla extract to the cream cheese. Beat again on medium speed for 2 minutes until fully incorporated and smooth.
  8. Add Eggs Individually: Crack eggs into a small bowl one at a time. Add each egg to the cream cheese mixture, beating well after each addition to ensure full incorporation.
  9. Dissolve Espresso Powder: In a small bowl, dissolve the instant espresso powder in hot water, stirring thoroughly until dissolved completely.
  10. Add Coffee Mixture and Liqueur: Pour the dissolved espresso mixture and coffee liqueur into the cream cheese mixture. Beat on low speed until well combined.
  11. Add Sour Cream and Heavy Cream: Mix in the sour cream and heavy cream on low speed until the filling is smooth and homogenous.
  12. Pour Filling onto Crust: Pour the prepared cheesecake filling over the cooled graham cracker crust, spreading it evenly with a spatula.
  13. Remove Air Bubbles: Gently tap the springform pan on the counter to release any trapped air bubbles in the filling.
  14. Bake Cheesecake: Bake the cheesecake for 55 to 65 minutes until the edges are set but the center slightly jiggles when gently shaken.
  15. Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
  16. Cool to Room Temperature: Remove the cheesecake from the oven and allow it to cool completely at room temperature.
  17. Refrigerate: Cover the cheesecake with plastic wrap or aluminum foil and chill it in the refrigerator for at least 4 hours or overnight to set and enhance flavor.
  18. Remove from Pan and Serve: Carefully remove the cheesecake from the springform pan and transfer it to a serving platter.
  19. Slice and Serve: Slice the cheesecake with a sharp knife, cleaning the knife between cuts for neat slices. Serve and enjoy!

Notes

  • For best results, ensure the cream cheese is fully softened before beating to avoid lumps in the filling.
  • You can substitute coffee liqueur with strong brewed coffee or omit it for a non-alcoholic version.
  • Use a water bath during baking if you want to prevent cracks on the cheesecake surface.
  • Letting the cheesecake cool slowly in the oven helps prevent cracking and promotes a creamy texture.
  • Store leftovers covered in the refrigerator and consume within 3-4 days for freshness.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://savoryhomeeats.com/rich-espresso-cheesecake-recipe/