Espresso Coffee Cheesecake

Cheesecakes have become a beloved dessert across the globe, thanks to their rich, creamy texture and the versatility they offer in flavors and toppings. From classic New York-style cheesecakes to fruity variations, there truly is a cheesecake for every palate. Among these delightful creations, the Espresso Coffee Cheesecake stands out as a sophisticated and indulgent option, seamlessly blending the robust flavors of coffee with the velvety creaminess of cheesecake.

Indulge in the rich flavors of Espresso Coffee Cheesecake, the perfect dessert for coffee lovers! This luxurious cheesecake combines creamy texture with the bold taste of brewed espresso, creating a delightful treat that's sure to impress. With a buttery graham cracker crust, a luscious cream cheese filling, and topped with whipped cream and dark chocolate shavings, each bite is a gourmet experience. Perfect for special occasions or a sweet treat at home! #Cheesecake #Espresso #Dessert #CoffeeLovers #Baking #HomemadeDelights

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Ingredients

For the crust:

1 ½ cups digestive biscuits (or graham crackers), crushed

½ cup unsalted butter, melted

2 tablespoons granulated sugar

For the cheesecake filling:

24 oz (3 packages) cream cheese, at room temperature

1 cup granulated sugar

3 large eggs

2 teaspoons vanilla extract

1 tablespoon all-purpose flour

1 cup sour cream

½ cup strong brewed espresso, cooled

2 tablespoons coffee liqueur (optional)

Pinch of salt

For the topping:

Whipped cream, for garnish

Dark chocolate shavings or cocoa powder, for garnish

Espresso beans, for garnish

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Instructions

Prepare the crust:

Preheat your oven to 325°F (160°C). In a medium bowl, combine the crushed digestive biscuits, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10-12 minutes until set. Remove and let cool.

Make the filling:

In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes). Gradually add the sugar and mix until fully incorporated.

Incorporate other ingredients:

Add the eggs one at a time, mixing on low speed after each addition until just combined. Add the vanilla extract and flour, mixing gently. Incorporate the sour cream, brewed espresso, coffee liqueur (if using), and a pinch of salt. Beat until smooth and creamy, ensuring no lumps remain.

Bake the cheesecake:

Pour the cheesecake filling over the cooled crust in the springform pan. Gently smooth the top with a spatula. Bake for about 50-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for another hour to prevent cracking.

Chill the cheesecake:

Once cooled, refrigerate the cheesecake for at least 4 hours, but preferably overnight, to allow it to set completely.

Serve:

Before serving, whip some cream and pipe it on top of the chilled cheesecake. Garnish with dark chocolate shavings or dust with cocoa powder and place a few espresso beans on top.

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Prep Time: 30 minutes | Total Time: 6 hours (includes chilling) | Servings: 12 slices