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Espresso Coffee Cheesecake

A rich and creamy cheesecake infused with espresso, nestled on a chocolate crust and topped with glossy ganache.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1 1/2 cups chocolate graham cracker crumbs
  • 6 tbsp unsalted butter, melted
Filling
  • 32 oz cream cheese, softened Use room temperature to avoid lumps.
  • 1 cup granulated sugar
  • 4 large eggs Mix in one at a time, do not overbeat.
  • 1 cup sour cream
  • 2 tbsp espresso powder Increase by 1 tsp for a stronger coffee flavor.
  • 1 tsp vanilla extract
Ganache
  • 8 oz semisweet chocolate, chopped Use dark chocolate for a richer ganache.
  • 1 cup heavy cream

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C) and grease a springform pan.
  2. In a mixing bowl, combine the chocolate graham cracker crumbs with melted butter. Press this mixture firmly into the bottom of the prepared pan.
Making the Filling
  1. In a large mixing bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy.
  2. Add the eggs one at a time, mixing well after each addition.
  3. Mix in the sour cream, espresso powder, and vanilla extract until well combined.
Baking
  1. Carefully pour the cheesecake filling over the crust in the springform pan.
  2. Bake for 55-60 minutes, until the edges are set and the center has a slight jiggle.
  3. Turn off the oven, crack the door open, and let the cheesecake cool inside for an hour.
  4. Refrigerate the cheesecake for at least 4 hours, preferably overnight.
Making the Ganache
  1. Heat the heavy cream until just simmering, then pour it over the chopped chocolate.
  2. Let it sit for a few minutes before stirring until smooth.
Finishing Touches
  1. Once the cheesecake is chilled, pour the ganache over the top and gently spread for an even layer.
  2. Return the cheesecake to the fridge until the ganache is set.
  3. Slice and serve chilled.

Notes

To serve, slice with a hot knife for clean cuts. Add a dollop of whipped cream or coffee beans as garnish. Store covered in the refrigerator for up to 4 days, or freeze wrapped for up to 1 month.