Espresso Coffee Cheesecake
Espresso coffee cheesecake combines rich, creamy cheesecake with bold coffee flavors, creating a delightful dessert that's perfect after any meal.
Equipment
- Mixing Bowl
- Springform pan
- Oven
Ingredients
Ingredients
- 200 g Graham cracker crumbs for the crust
- 100 g Butter melted
- 450 g Cream cheese softened
- 150 g Sugar
- 3 Eggs room temperature
- 60 ml Espresso strongly brewed
- 1 tsp Vanilla extract
- 120 g Sour cream
Instructions
- Preheat your oven to 160°C (320°F).
- In a mixing bowl, combine the graham cracker crumbs and melted butter, then press into the bottom of a springform pan to form the crust.
- In another bowl, beat the cream cheese and sugar together until smooth.
- Mix in the eggs one at a time, followed by the espresso and vanilla extract until everything is well combined.
- Fold in the sour cream gently, ensuring not to overmix.
- Pour the filling over the crust in the springform pan and bake for about 60 minutes until set.
- Let it cool at room temperature, then refrigerate for at least 4 hours before serving.
Notes
Tip: Serve with whipped cream and a sprinkle of cocoa powder for added flair!