Description
A rich and creamy cheesecake with a strong espresso flavor, perfect for coffee lovers.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 1/4 cup strong brewed espresso, cooled
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees F (160 degrees C).
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
- Bake for 10 minutes. Remove and let cool.
- In a large bowl, beat cream cheese and 1 1/4 cups sugar until smooth.
- Beat in eggs one at a time.
- Stir in sour cream, flour, espresso, and vanilla extract until just combined.
- Pour filling over the crust.
- Bake for 60-70 minutes, or until the center is almost set.
- Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.
- Remove from oven and cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- For best results, use full-fat cream cheese.
- Do not overmix the batter once the eggs are added.
- Ensure espresso is completely cooled before adding to the batter.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg
Keywords: Espresso Cheesecake, Coffee Cheesecake, Dessert, Baked Cheesecake, Creamy Cheesecake