Espresso Cheesecake: How to Make a Bold and Energizing Dessert
The Espresso Cheesecake is the ultimate dessert for coffee lovers, combining the bold, rich flavor of espresso with the smooth, creamy texture of a classic cheesecake.
This indulgent dessert strikes the perfect balance between sweetness and the deep, slightly bitter notes of espresso, making it a delightful treat to enjoy alongside your favorite cup of coffee or as a sophisticated finish to any meal.
Cheesecake has long been a favorite for dessert lovers, known for its creamy consistency and versatility when it comes to flavors. Adding espresso elevates this dessert to a whole new level, offering a caffeine-infused twist that makes each bite energizing and decadent. Espresso, with its strong, concentrated coffee flavor, perfectly complements the richness of the cream cheese filling, making this cheesecake both indulgent and refreshing.
A fun fact is that espresso, originating from Italy in the early 20th century, quickly became a symbol of sophistication and energy, often enjoyed in small, strong servings. When blended into cheesecake, it transforms a traditional dessert into something bold and unforgettable—ideal for those who love the taste of coffee as much as they love dessert.
This espresso cheesecake is for true coffee lovers. With a smooth and creamy texture and an intense espresso flavor, it's the perfect dessert to pair with your favorite cup of coffee or to end a meal on a high note.
- 1 ½ cups chocolate graham cracker crumbs or chocolate wafer crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened (680 g)
- 1 cup granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- ¼ cup brewed espresso (room temperature)
- ½ cup sour cream
- 2 tbsp espresso powder
- Whipped cream
- Cocoa powder for dusting
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a mixing bowl, combine the chocolate graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
- Press the mixture evenly into the bottom of the springform pan to form the crust.
- Bake for 10 minutes, then let it cool while preparing the filling.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar and beat until creamy.
- Add the vanilla extract and brewed espresso, and mix well until smooth.
- Beat in the eggs one at a time, mixing just until incorporated.
- In a small bowl, dissolve the espresso powder in the sour cream, then add to the cream cheese mixture and mix until smooth.
- Pour the espresso cheesecake filling over the cooled crust in the springform pan.
- Bake for 50-60 minutes, or until the edges are set and the center still jiggles slightly.
- Turn off the oven and let the cheesecake cool inside for an hour, then refrigerate for at least 4 hours or overnight.
- Remove from the pan, slice, and serve. Garnish with whipped cream and a dusting of cocoa powder if desired.
Make sure the brewed espresso is at room temperature before adding it to the filling to avoid curdling.
For a stronger coffee flavor, increase the amount of espresso powder in the filling.
With a foundation in French culinary tradition and a flair for fusion cuisine, Chef Isabelle Laurent brings gourmet techniques to everyday meals. Trained in a virtual culinary institute, Isabelle specializes in elevating simple recipes with refined methods, blending classic French techniques with global flavors. Her approachable style and expert guidance make even the most sophisticated dishes accessible to home cooks of all levels. Known for her creativity, Isabelle believes in transforming ordinary ingredients into extraordinary meals, from classic fried chicken to indulgent espresso cheesecake.
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