Description
Ultra-creamy coffee-infused cheesecake with a cocoa crust and a dusting of rich espresso powder.
Ingredients
Scale
- 16 oz cream cheese (softened)
- 1 cup strong brewed espresso (cooled)
- 1 1/2 cups graham cracker or chocolate cookie crumbs
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup unsalted butter (melted)
- 1 cup sour cream
- 1 tsp vanilla extract
- 1/4 cup cornstarch
- 2 tbsp cocoa powder (for dusting)
- Chocolate-covered espresso beans (for garnish)
- Pinch of salt
Instructions
- Preheat oven to 325°F (160°C). Mix crumbs with melted butter and press firmly into a springform pan. Bake 8–10 minutes; cool.
- Beat cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, mixing gently. Stir in sour cream, vanilla, espresso, cornstarch, and salt until silky.
- Pour batter over crust and smooth the top.
- Bake 55–65 minutes until edges are set and center slightly jiggles. Turn oven off and let cool inside with door cracked.
- Chill at least 4 hours or overnight. Dust with cocoa powder and top with chocolate-covered espresso beans before slicing.
Notes
- For best results, use high-quality espresso.
- Chilling overnight enhances the flavor and texture.
- Garnish with additional chocolate-covered espresso beans for a decorative touch.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg