Description
A rich and decadent espresso coffee cheesecake with a smooth, velvety ganache topping. The perfect dessert for coffee lovers.
Ingredients
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- For the cheesecake filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup sour cream
- 3/4 cup sugar
- 3 large eggs
- 1 tablespoon espresso powder
- 1 teaspoon vanilla extract
- For the ganache:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
- 1 tablespoon espresso powder
Instructions
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- For the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- For the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream and sugar, then mix until well combined.
- Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.
- Dissolve the espresso powder in a small amount of hot water (about 1 tablespoon), then add it along with the vanilla extract to the cream cheese mixture. Mix until smooth and fully incorporated.
- Pour the cheesecake filling over the cooled crust. Tap the pan on the counter to remove any air bubbles.
- Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly. Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- For the ganache: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Pour the hot cream over the chopped chocolate in a heatproof bowl. Stir until smooth and glossy. Stir in the espresso powder until fully dissolved.
- Once the cheesecake has chilled, pour the ganache over the top, spreading it evenly with a spatula. Return the cheesecake to the refrigerator for another hour to set the ganache.
- Slice and serve. Enjoy!
Notes
- For a stronger coffee flavor, increase the amount of espresso powder in the cheesecake filling.
- Make sure the cheesecake is fully cooled and set in the fridge before adding the ganache.
- If you prefer a lighter crust, use crushed chocolate cookies instead of graham crackers.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American