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Espresso Cheesecake Recipe

Espresso Cheesecake Recipe
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★★★★★

5 from 28 reviews

This rich and luscious Espresso Cheesecake combines the bold flavors of strong brewed espresso with a creamy, smooth cream cheese filling atop a crunchy Oreo crust. Finished with a silky chocolate ganache and garnished with whole espresso beans, this dessert is perfect for coffee lovers seeking a decadent treat that balances sweet and bitter notes with creamy texture.

Ingredients

Scale

Crust

  • 2 cups Oreo crumbs (about 24 Oreos, filling removed)
  • 4 tablespoons unsalted butter, melted

Filling

  • 3 packages (8 oz each) cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup brewed espresso (strong coffee)
  • 3 large eggs

Ganache Topping

  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips

Optional Garnish

  • Whole espresso beans for topping

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cheesecake crust.
  2. Prepare Crust: Crush Oreo cookies into fine crumbs using a food processor or placing them in a sealed bag and smashing with a rolling pin.
  3. Combine Crust Ingredients: Mix the Oreo crumbs with melted unsalted butter until the mixture is evenly moistened.
  4. Press Crust: Firmly press the crumb mixture into the bottom of a 9-inch springform pan to create an even crust layer.
  5. Bake Crust: Bake the crust for 10 minutes. Remove from oven and allow it to cool. Reduce oven temperature to 325°F (160°C) for baking the cheesecake.
  6. Mix Cream Cheese: In a large bowl, beat softened cream cheese with an electric mixer until smooth and free of lumps.
  7. Add Sugar and Vanilla: Incorporate sugar and vanilla extract, mixing until fully blended.
  8. Incorporate Espresso: Gradually add the brewed espresso, mixing until completely combined with the cream cheese mixture.
  9. Add Eggs: Add eggs one at a time, mixing gently after each to avoid excess air which can cause cracking during baking.
  10. Pour Filling: Pour the cheesecake filling evenly over the cooled crust, smoothing the top with a spatula.
  11. Prepare Water Bath: Place the springform pan inside a larger baking dish. Carefully pour hot water into the outer dish to reach halfway up the pan, creating a water bath to ensure even baking and prevent cracks.
  12. Bake Cheesecake: Bake at 325°F (160°C) for 65 to 85 minutes, or until the edges are set and the center remains slightly jiggly.
  13. Cool in Oven: Turn off the oven, slightly open the door, and let the cheesecake cool slowly inside for 1 hour to avoid sudden temperature changes that cause cracks.
  14. Prepare Ganache: In a heatproof bowl, pour hot heavy cream over the semi-sweet chocolate chips. Let sit for 1 to 2 minutes, then stir until smooth and glossy chocolate ganache forms.
  15. Apply Ganache: Let ganache cool slightly for 5 to 7 minutes, then pour over the cooled cheesecake, spreading evenly with a spatula.
  16. Chill Cheesecake: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.
  17. Serve: Remove the springform pan carefully. Garnish with whole espresso beans for a decorative and flavorful finish. Serve chilled.

Notes

  • Ensure the cream cheese is at room temperature before mixing for a smoother filling without lumps.
  • Adding eggs one at a time and mixing gently prevents over-aeration which can cause cracking.
  • The water bath is essential for even baking and helps avoid cracks in the cheesecake.
  • Allowing the cheesecake to cool slowly in the turned-off oven avoids sudden temperature changes that can cause the surface to crack.
  • If you don’t have brewed espresso, use strong brewed coffee as a substitute but espresso will give the richest coffee flavor.
  • For easier removal, wrap the springform pan in aluminum foil before placing it in the water bath to prevent leaks.

Nutrition

Keywords: espresso cheesecake, coffee cheesecake, Oreo crust cheesecake, chocolate ganache cheesecake, coffee dessert

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