Rich Espresso Cheesecake
A rich and creamy cheesecake infused with the deep flavors of espresso, perfect for coffee lovers.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 packages cream cheese, softened 8-ounce packages
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs eggs
- 1 cup sour cream
- 1/4 cup heavy cream
- 1 tablespoon instant espresso powder
- 1/4 cup hot water
- 1/4 cup coffee liqueur
Instructions
- Preheat oven to 325°F (163°C). Prepare a 9-inch springform pan with butter or non-stick spray. Bake the crust (graham cracker crumbs, sugar, and melted butter) for 10 minutes, then set aside to cool.
- Beat cream cheese until smooth, then add granulated sugar and vanilla extract, beating until combined. Add eggs one at a time, mixing well after each addition.
- Dissolve espresso powder in hot water. Add espresso mixture, coffee liqueur, sour cream, and heavy cream to the cream cheese mixture, mixing until smooth.
- Pour the filling over the cooled crust. Tap the pan to release air bubbles. Bake for 55-65 minutes until edges are set but the center jiggles slightly.
- Let the cheesecake cool in the oven for 1 hour, then cool completely at room temperature. Refrigerate for at least 4 hours before serving.
- Remove from the pan, slice, and serve.
Notes
For the best flavor and texture, ensure all ingredients are at room temperature before starting, and avoid overmixing the batter.