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Espresso Cheesecake

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Rich and creamy espresso cheesecake with a chocolate cookie crust, topped with a smooth espresso chocolate ganache. This dessert combines bold coffee flavor with silky cheesecake texture, perfect for coffee lovers.

Ingredients

Scale
  • 35 Oreo cookies
  • 5 tablespoons unsalted butter, melted
  • 32 ounces cream cheese, softened to room temperature
  • 1 ½ cups granulated white sugar
  • 1 tablespoon cornstarch
  • Pinch of salt
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature
  • ⅔ cup sour cream, room temperature
  • ⅔ cup heavy cream, room temperature
  • 3 tablespoons instant espresso powder
  • 4 ounces semi-sweet or bittersweet chocolate, chopped
  • ½ cup heavy cream (for ganache)
  • 1 ½ teaspoons instant espresso powder (for ganache)

Instructions

  1. Preheat oven to 350°F. Prepare an 8-inch springform pan with non-stick spray and wrap the outside with aluminum foil.
  2. Add Oreo cookies (whole, including filling) to a food processor and pulse until finely crushed. Add melted butter and salt, pulse until combined.
  3. Press the crust mixture into the bottom and about 1 inch up the sides of the prepared pan. Bake crust for 10 minutes and allow to cool.
  4. In a stand mixer or with a hand mixer, beat cream cheese until smooth. Add sugar and cornstarch, mix until combined.
  5. Add espresso powder and mix until just combined. Beat in heavy cream and vanilla extract.
  6. Add eggs one at a time, mixing until just combined after each addition.
  7. Add sour cream and mix gently until incorporated.
  8. Pour filling into the crust and gently tap the pan to remove air bubbles.
  9. Bake at 350°F for 15 minutes, then reduce heat to 200°F and bake for 55 to 60 minutes until the center slightly jiggles but sides are set.
  10. Turn off oven and leave cheesecake inside for 30 minutes. Crack oven door slightly and cool for an additional 15 minutes.
  11. Remove cheesecake from oven and cool completely on a wire rack. Refrigerate for at least 8 hours or overnight.
  12. To prepare ganache, bring ½ cup heavy cream to a boil and pour over chopped chocolate and espresso powder. Let sit 1-2 minutes, then whisk until smooth.
  13. Pour ganache over chilled cheesecake and smooth the top. Refrigerate until set before serving.

Notes

For best flavor, use high-quality instant espresso powder and allow the cheesecake to chill overnight. The water bath method helps prevent cracking and ensures a creamy texture. Ganache topping adds a rich chocolate espresso finish.

Nutrition

Find it online: https://www.rapidrecipes.blog/espresso-cheesecake/