ESPRESSO CHEESECAKE

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Espresso Cheesecake image

Provided by Gesine Bullock-Prado

Categories     Cookies     Coffee     Mixer     Egg     Dessert     Bake     Cream Cheese     Vanilla     Spring     Party     Potluck     Butter     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield one large 8-inch cheesecake or eight mini-springform cheesecakes

Number Of Ingredients 12

Cookie crust
2 cups chocolate wafer cookies or Oreos, processed until very fine
1/2 pound (2 sticks) unsalted butter, melted
Cheese filling
1 1/4 pounds cream cheese, softened
3/4 cup sugar
1/4 cup fresh espresso grounds (don't use soggy, used grounds. Grind fresh beans into a fine powder and add this directly to the batter.)
3 large eggs plus 1 egg yolk
1 cup brewed coffee
1 tablespoon instant espresso added to the coffee
1/2 teaspoon vanilla extract
1 1/2 tablespoons all-purpose flour

Steps:

  • Crust
  • Preheat oven to 350°F.
  • Place the cookies in a small bowl, drizzle the butter over them, and stir, making sure the crumbs are evenly coated with butter.
  • Place the cookie crumbs in an ungreased 9-inch spring-form pan. With your hands, pat and spread the crumbs evenly over the bottom and about 2 inches up the sides of the pan. Bake in the center of the oven for 5 minutes. Remove and set aside to cool to room temperature.
  • Lower the oven temperature to 200°F.
  • Filling
  • Place the cream cheese and sugar in the bowl of an electric mixer and, with the whisk attachment, beat on high until smooth. Add the espresso grounds and mix until incorporated.
  • Add the eggs one at a time, beating until each is completely incorporated. Add the egg yolk.
  • Add the coffee mixture, vanilla, and flour. Mix until smooth and all ingredients are well incorporated.
  • Pour the filling into the cooled crust and bake in the center of the oven for a few hours&151;;at least two hours, and maybe as long as four hours.
  • You can check for doneness by giving the pan a little shake. If it wobbles like it's still very liquid in the center, keep going. This could take hours. But I'm betting you want a cheesecake with a creamy-smooth consistency and no cracks. So just wait. If you give the cheesecake a shimmy and it jiggles just a little in the middle but otherwise seems nice and firm, turn off the oven but leave the cheesecake inside to cool slowly. Then remove the cheesecake from the oven and set aside to cool completely in the pan.
  • Unmold the cheesecake and refrigerate, uncovered, for at least 3 hours before serving.

Eriana Prescott
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I'm not sure what I did wrong, but my cheesecake didn't turn out very well. It was too dense and not very flavorful.


Kelly BBY
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This is the best espresso cheesecake recipe I've ever tried.


Olajire Amirah
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I had some trouble getting the cheesecake out of the pan, but it was worth the effort. It's so delicious!


Habib Sp
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This cheesecake is a bit too sweet for my taste, but it's still very good.


Tayyab Jamshed
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I love the espresso flavor in this cheesecake. It's so rich and decadent.


Brittany cookie
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I followed the recipe exactly and my cheesecake turned out perfectly. It was so easy to make and it's absolutely delicious.


litho
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I made this cheesecake for my husband's birthday and he loved it! He said it was the best cheesecake he's ever had.


Hattie Spears
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This was the perfect dessert for my dinner party. Everyone loved it!


ijiwande timileyin
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I'm not a huge fan of coffee, but I really enjoyed this cheesecake. The coffee flavor is subtle and not overpowering, and the cheesecake is so smooth and creamy.


Prince Raju
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This espresso cheesecake is divine! The coffee flavor is rich and decadent, and the cheesecake itself is smooth and creamy. I love the combination of the coffee and chocolate flavors.