Description
Whipping up this coffee cheesecake means diving into a creamy dream that’ll make your taste buds dance with delight. Rich espresso notes and silky smooth texture guarantee a dessert that conquers any coffee lover’s heart.
Ingredients
Scale
Main Ingredients:
- 16 oz cream cheese
- 3 large eggs
- 1 cup brewed espresso or strong coffee
Supporting Ingredients:
- 1 cup granulated sugar
- 1 ½ cups graham cracker crumbs
Topping/Ganache:
- 1 cup chocolate chips
- ½ cup heavy cream
- ⅓ cup melted butter
Instructions
- Warm your oven to precisely 325°F. Coat a 9-inch springform pan with cooking spray or butter to prevent sticking.
- Crush 1 ½ cups graham crackers into fine crumbs. Mix with ⅓ cup melted butter until the mixture resembles wet sand.
- Press the graham cracker mixture firmly into the bottom of your prepared pan. Slide into the preheated oven for 9 minutes until the crust turns a delicate golden brown.
- In a large mixing bowl, beat 16 oz softened cream cheese using an electric mixer until completely smooth and free of lumps.
- Gradually sprinkle 1 cup granulated sugar into the cream cheese, mixing thoroughly after each addition.
- Add 3 large eggs one at a time, blending gently after each egg to maintain a silky texture.
- Pour 1 cup brewed espresso into the cheesecake mixture, stirring until ingredients are just combined and no streaks remain.
- Transfer the coffee-infused batter into your pre-baked crust, smoothing the top with a spatula.
- Bake at 325°F for 48 minutes, watching for a slight jiggle in the center which indicates perfect doneness.
- Remove from oven and let the cheesecake cool completely at room temperature for 2 hours.
- For the ganache, heat ½ cup heavy cream in a saucepan until it reaches a gentle simmer.
- Remove cream from heat and stir in 1 cup chocolate chips until the mixture becomes glossy and smooth.
- Allow ganache to cool for 10 minutes, then drizzle elegantly over the chilled cheesecake before serving.
Notes
- Always use room temperature cream cheese to ensure a smooth, lump-free filling that blends perfectly.
- Brew a strong, high-quality coffee for maximum flavor impact in the cheesecake batter.
- Wrap the springform pan in aluminum foil when baking to prevent water from seeping in during a potential water bath method.
- Let the cheesecake cool slowly at room temperature, then refrigerate overnight for the best texture and flavor development.
- Prep Time: 15 minutes
- Cook Time: 53-60 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 490 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 120 mg