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Espresso cheesecake

Espresso Coffee Cheesecake

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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • 2 cups chocolate cookie crumbs
  • 5 tbsp unsalted butter melted
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 0.5 cup sour cream
  • 2 tbsp instant espresso powder
  • 2 tbsp hot water
  • 1 tsp vanilla extract

Method
 

  1. Heat oven to 325F; foil-wrap 9-inch springform pan.
  2. Press chocolate crumbs and butter into pan; bake 8 minutes and cool.
  3. Dissolve espresso in hot water; cool slightly.
  4. Beat cream cheese and sugar smooth; add sour cream, vanilla, and espresso.
  5. Add eggs individually on low; pour over crust and water-bath bake 55 to 60 minutes until just set.
  6. Cool an hour in cracked oven; refrigerate at least 6 hours.
  7. Top with whipped cream and cocoa dusting before serving.

Notes

Use instant espresso, not brewed coffee, so the flavor stays bold without thinning the batter.