For those who relish the rich flavors of coffee and chocolate, this Espresso Cheesecake recipe promises an unforgettable dessert experience. Combining the deep, robust taste of espresso with the creamy sweetness of cheesecake, it’s a culinary creation that’s sure to impress at any gathering. Let’s walk through how to make this delectable treat, step by step.
Ingredients:
For the Crust:
- 2 cups OREO cookie crumbs (about 20 cookies)
- 6 tablespoons butter, melted
- ¼ teaspoon salt
For the Filling:
- 24 ounces cream cheese, softened (3 packages)
- ¾ cup granulated sugar
- 3 tablespoons flour
- ¼ cup espresso or strong coffee
- 1/2 cup heavy whipping cream
- 3 eggs
For the Ganache Topping:
- 1/4 cup heavy whipping cream
- 4 ounces bittersweet or dark chocolate, roughly chopped
For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 4 tablespoons butter, softened
- ½ teaspoon vanilla extract
- ¾ to 1 cup powdered sugar
- Espresso beans (optional for decoration)
Directions:
- Make the Crust: Begin by preheating your oven to 350°F. Prepare an 8-inch springform pan by spraying it with non-stick spray. Pulse Oreo cookies in a food processor until they are fine crumbs, then mix with melted butter and salt. Firmly press this mixture into the bottom and up the sides of the pan. Bake for 10 minutes, then allow it to cool.
- Prepare the Filling: In a mixing bowl, beat the cream cheese until smooth. Add in the sugar and flour, followed by the espresso. Next, incorporate the heavy whipping cream, then add the eggs one at a time, taking care not to overmix. Pour this filling over your prepared crust and bake at 350°F for 15 minutes. Then, reduce the temperature to 200°F and continue baking for another 55-60 minutes. To avoid cracks, let the cheesecake cool gradually in the oven with the door ajar.
- Ganache Topping: For the ganache, bring the heavy whipping cream to a boil and pour it over the chopped chocolate. Whisk until smooth, then pour the ganache over the cooled cheesecake.
- Cream Cheese Frosting: Beat together the cream cheese and butter, then add vanilla and powdered sugar to achieve a smooth frosting. Pipe this frosting around the edges of the cheesecake, and if you’re feeling decorative, top with espresso beans for an added coffee kick.
Serving Suggestions:
This Espresso Cheesecake is not just a dessert; it’s a statement piece for your dinner parties or a luxurious treat for your weekend gatherings. Serve it as is, or with a dollop of whipped cream and a drizzle of caramel for extra indulgence.
Prep Time: 30 minutes | Cooking Time: 1 hour 15 minutes | Cooling/Chilling Time: 9 hours | Servings: 12
This Espresso Cheesecake combines the best of both worlds for coffee and dessert lovers alike. With its creamy texture, rich flavors, and elegant presentation, it’s sure to become a favorite. Whether for a special occasion or a treat for yourself, this recipe delivers a slice of heaven in every bite. Enjoy the process, and most importantly, savor the results!
Espresso Cheesecake
Ingredients:
Crust
2 cups OREO cookie crumbs (about 20 cookies)
6 tablespoons butter, melted
¼ teaspoon salt
Filling
24 ounces cream cheese, softened (3 packages)
¾ cup granulated sugar
3 tablespoons flour
¼ cup espresso or strong coffee
1/2 cup heavy whipping cream
3 eggs
Ganache Topping
1/4 cup heavy whipping cream
4 ounces bittersweet or dark chocolate, roughly chopped
Cream Cheese Frosting
4 ounces cream cheese, softened
4 tablespoons butter, softened
½ teaspoon vanilla extract
¾ to 1 cup powdered sugar
Espresso beans (optional for decoration)
Directions:
Make the Crust: Preheat oven to 350°F. Spray an 8-inch springform pan with non-stick spray. Pulse Oreo cookies in a food processor to crumbs, mix in melted butter and salt. Press into the bottom and up the sides of the pan. Bake for 10 minutes, then cool.
Prepare the Filling: Beat cream cheese until smooth, add sugar and flour, then espresso. Mix in heavy whipping cream, then eggs one at a time, without overmixing. Pour over crust and bake at 350°F for 15 minutes, reduce to 200°F and bake for 55-60 minutes. Leave in the oven with door ajar to cool gradually.
Ganache Topping: Boil cream and pour over chocolate, whisk until smooth. Pour over cooled cheesecake.
Cream Cheese Frosting: Beat cream cheese and butter, add vanilla and powdered sugar. Pipe around the cheesecake and top with espresso beans if desired.
Prep Time: 30 minutes | Cooking Time: 1 hour 15 minutes | Cooling/Chilling Time: 9 hours | Servings: 12