How to Make an Espresso Cheesecake

Espresso cheesecake combines the rich, creamy texture of classic cheesecake with the bold, invigorating flavor of espresso. This dessert is perfect for coffee lovers who want to enjoy their favorite beverage in a decadent, sweet form. Ideal for special occasions, this espresso cheesecake will impress your guests with its sophisticated taste and elegant presentation.

What is an Espresso Cheesecake?

An espresso cheesecake is a delightful twist on the classic cheesecake, infused with the rich, robust flavor of espresso. This unique variation combines the creamy, smooth texture of traditional cheesecake with the intense, aromatic notes of coffee, creating a dessert that stands out for its complexity and depth of flavor.

Unlike traditional cheesecakes, which typically have a plain or subtly flavored filling, espresso cheesecake delivers a bold coffee experience in every bite. The addition of espresso not only enhances the taste but also adds a sophisticated touch, making it a favorite among coffee enthusiasts.

While the exact origins of espresso cheesecake are unclear, it is likely a modern adaptation inspired by the popularity of coffee-flavored desserts. Cheesecakes themselves date back to ancient Greece, but the espresso twist is a more recent innovation, reflecting contemporary trends in gourmet baking and the enduring love for coffee.

How to Make an Espresso Cheesecake

Recipe by Matt Simmons

0.0 from 0 votes

Servings

12

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

400

kcal

Espresso cheesecake is a creamy, decadent dessert that combines the smooth texture of classic cheesecake with the bold flavor of espresso. This rich dessert features a buttery graham cracker crust and a luscious coffee-infused filling, topped with whipped cream and a dusting of cocoa powder or chocolate shavings for an elegant finish. Perfect for coffee lovers and special occasions, this cheesecake is sure to impress.

Ingredients

• Crust:

• 1/2 cup graham cracker crumbs

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

• Filling:

• 8 oz 3 packages cream cheese, softened

• 1 cup granulated sugar

• 1 tsp vanilla extract

• 3 large eggs

• 1 oz (1 shot) espresso, cooled

• Topping:

• 1 cup heavy cream

• 2 tbsp powdered sugar

• Cocoa powder or chocolate shavings for garnish

Directions

• Prepare the Crust:
• Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and set aside to cool.
• Make the Filling:
• Beat cream cheese and sugar until smooth. Add vanilla extract and mix. Beat in eggs one at a time until well combined. Stir in the cooled espresso until evenly distributed
• Bake the Cheesecake:
• Pour filling over the cooled crust. Bake at 350°F (175°C) for 55-60 minutes, or until the center is almost set. Let the cheesecake cool in the oven with the door slightly open for 1 hour. Refrigerate for at least 4 hours or overnight.
• Topping:
• Whip heavy cream and powdered sugar until stiff peaks form. Spread or pipe over the chilled cheesecake. Garnish with cocoa powder or chocolate shavings if desired.

Equipment

• 9-inch Springform Pan
• Mixing Bowls
• Electric Mixer
• Measuring Cups and Spoons
• Spatula
• Oven

Notes

• Use room temperature ingredients: Ensure that the cream cheese, eggs, and other ingredients are at room temperature before you begin mixing. This helps create a smoother, lump-free filling.
• Increase espresso for a stronger flavor: If you prefer a more pronounced coffee flavor, you can add an extra half shot of espresso. Be cautious not to add too much liquid, as it can affect the texture of the cheesecake.
• Chill the cheesecake thoroughly: After baking, let the cheesecake cool in the oven with the door slightly open for an hour. Then, refrigerate it for at least 4 hours or overnight. This allows the flavors to meld and the texture to set properly, resulting in a firmer, creamier cheesecake.
• Use a water bath: To prevent cracks on the surface of your cheesecake, use a water bath during baking. Wrap the bottom of the springform pan in aluminum foil to protect it from water. Place the pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan. This method ensures even baking and helps maintain moisture in the oven.
• Avoid overmixing: Mix the ingredients just until combined. Overmixing can incorporate too much air into the batter, leading to cracks and a less creamy texture.

Nutrition Facts

• Calories: 400kcal
• Fat: 28g
• Carbohydrates: 32g
• Sugar: 23g
• Protein: 7g

Conclusion

I encourage you to try making this espresso cheesecake for your next special occasion or whenever you crave a rich, coffee-flavored dessert. This recipe is versatile and can be customized with various toppings, such as chocolate shavings, fresh berries, or a drizzle of caramel. You can also experiment with different crusts, like a chocolate cookie crust, to suit your taste. Once you’ve made your espresso cheesecake, share your results and any variations you tried. Your feedback and creativity can inspire others to make this delightful dessert even better.

Frequently Asked Questions

1. Can I use instant coffee instead of espresso?

Yes, you can use instant coffee as a substitute for espresso. Dissolve 1-2 teaspoons of instant coffee granules in 1 ounce of hot water to mimic the espresso flavor. Adjust the amount to taste, but keep in mind that instant coffee may not be as strong or flavorful as espresso.

2. How do I prevent cracks in my cheesecake?

To prevent cracks, make sure to use room temperature ingredients and avoid overmixing the batter. Baking the cheesecake in a water bath also helps maintain moisture and even baking. Additionally, allow the cheesecake to cool gradually in the oven with the door slightly open to prevent sudden temperature changes.

3. Can I freeze the espresso cheesecake?

Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. It can be stored in the freezer for up to 2 months. Thaw it in the refrigerator overnight before serving.

4. What should I do if my cheesecake has cracks?

If your cheesecake develops cracks, don’t worry! You can cover the cracks with toppings such as whipped cream, chocolate shavings, or fresh berries. The taste and texture will still be delicious, and the toppings can add an extra layer of flavor and presentation.

5. Can I use low-fat cream cheese for this recipe?

While you can use low-fat cream cheese, the texture and flavor of the cheesecake may be slightly different. Full-fat cream cheese provides the best results for a rich and creamy texture. If you choose to use low-fat cream cheese, be prepared for a slightly lighter and less creamy cheesecake.