Espresso cheesecake. All the creamy indulgence of classic cheesecake. All the sophistication that comes with adding a shot of espresso. And since none of the little ones will want any, it means all the more for you.
This espresso cheesecake recipe boasts a double shot of espresso—in the crust and the filling. The bitterness of the espresso offsets the richness of the cream cheese and smooths the tanginess of the sour cream. What results is “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!” But don’t take the word of our recipe testers. Go on. See for yourself. This recipe has been updated. Originally published February 11. 2015.–Renee Schettler Rossi
Special Equipment: 9-inch springform pan
Espresso Cheesecake Recipe
- Quick Glance
- 30 M
- 1 H, 30 M
- Serves 8
- For the cookie 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 espresso 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 cookie 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 espresso 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 through before removing the side the pan and slicing. (You can refrigerate the cheesecake for up to 2 days.)
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