This espresso cheesecake recipe has a double shot of espresso flavor—in the crust and the filling. The slight bitterness of the espresso cuts the rich creaminess of the cheese. For a smooth cheesecake with no lumps, it’s very important to have the cream cheese at room temperature, so be sure to remove it from the refrigerator at least 1 hour before you begin. This cheesecake can be made and refrigerated up to 2 days ahead of time.–Geoffrey Zakarian
LC Espresso Cheesecake Loveliness Note
Espresso not only cuts the richness of the cream cheese in this espresso cheesecake, as the author explains above, but it smooths the slight tang of sour cream. Don’t take our word for it, though. Take a gander at what our recipe testers thought of it (you’ll find their thoughts beneath the recipe). Just as a teaser, some of the words they tossed out were “silky,” “luscious,” “tangy,” “creamy,” “lots of depth,” “just the right amount of sweet,” “not too coffee-ish and not too chocolate-y,” and “incredibly delicious!” Go on and see for yourself by making this recipe. Then let us know your words in a comment below.
Special Equipment: 9-inch springform pan
Espresso Cheesecake Recipe
- Quick Glance
- 30 M
- 1 H, 30 M
- Serves 8
- For the crust
- 12 to 18 espresso biscotti or chocolate biscotti (about 2/3 of an 8-ounce package)
- 5 tablespoons (2 1/2 ounces) unsalted butter, melted, plus more as needed
- For the cheesecake
- 4 ounces semisweet chocolate, chopped
- 1/4 cup heavy cream
- 5 teaspoons instant espresso
- 1 1/2 pounds cream cheese, at room temperature
- 1 cup granulated sugar
- 1 cup sour cream, at room temperature
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- Make the crust
- 1. Preheat the oven to 350°F (177°C).
- 2. In a food processor, grind the biscotti to crumbs, making enough to measure 1 1/2 cups crumbs. Pour the crumbs into a medium bowl and mix in the melted butter. Press the crust into the bottom of a 9-inch springform pan.
- 3. Bake until the crust is set, 15 to 20 minutes. Let cool completely. Reduce the oven temperature to 325°F (163°C).
- Make the cheesecake
- 4. Meanwhile, set a metal bowl over a pan with about 1 inch simmering water so that the bottom of the bowl is above but not touching the water. Add the chocolate and heavy cream and let the chocolate melt. Stir in the espresso, remove from the heat, and let cool until just warm to the touch.
- 5. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. (You seriously want there to be no lumps whatsoever.) Add the sugar and beat until smooth, about 1 minute. Add the sour cream and beat to combine. Add the eggs, 1 at a time, and beat on high, scraping the bowl in between additions. Add the cooled chocolate mixture and beat until combined. Add the vanilla and beat on high until perfectly smooth, 1 to 2 minutes.
- 6. Pour the cream cheese mixture into the cooled crust. Bake until the cheesecake is set (the very center will be just a little bit jiggly), 50 to 70 minutes. Cool completely and then refrigerate until chilled before removing the ring of the pan.
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Espresso Cheesecake Recipe © 2014 Geoffrey Zakarian . Photo © 2014 Sara Remington. All rights reserved.
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