Espresso Cheesecake Recipe
This rich and creamy Espresso Cheesecake combines a firm Oreo cookie crust with a smooth, espresso-infused cream cheese filling. Finished with a decadent chocolate ganache topping and garnished with espresso beans, this dessert is perfect for coffee lovers seeking a sophisticated treat.
- Prep Time: 20 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 6 hours 55 minutes
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Crust
- 2 cups Oreo crumbs (about 24 Oreos, filling removed)
- 4 tablespoons unsalted butter, melted
Filling
- 3 packages (8 oz each) cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/3 cup brewed espresso (strong coffee)
- 3 large eggs
Ganache Topping
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
Garnish (Optional)
- Whole espresso beans for topping
Instructions
- Preheat Oven and Prepare Crust: Preheat the oven to 350°F (175°C). Crush the Oreo cookies into fine crumbs using a food processor or by sealing them in a bag and smashing with a rolling pin. Combine the Oreo crumbs with melted butter and mix until evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan.
- Bake Crust: Bake the crust for 10 minutes, then remove from the oven and let it cool. Reduce oven temperature to 325°F (160°C).
- Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and lump-free. Add sugar and vanilla extract, mixing until well blended. Gradually add the brewed espresso and mix until fully incorporated. Add eggs one at a time, mixing gently after each to prevent air incorporation and cracking.
- Assemble and Bake Cheesecake: Pour the cheesecake filling over the cooled crust, smoothing with a spatula. Place the springform pan inside a larger baking dish. Pour hot water into the outer dish to create a water bath, ensuring even cooking. Bake for 65–85 minutes, until edges are set and center is slightly jiggly.
- Cool Cheesecake Slowly: Turn off the oven, crack the door open slightly, and let the cheesecake cool slowly for 1 hour to prevent cracking.
- Make Chocolate Ganache: In a heatproof bowl, pour hot heavy cream over semi-sweet chocolate chips. Let sit for 1–2 minutes, then stir until smooth. Let ganache cool slightly for 5–7 minutes before spreading over the cooled cheesecake.
- Chill and Serve: Refrigerate the cheesecake for at least 4 hours or preferably overnight to set. Once ready, remove the springform pan carefully, garnish with whole espresso beans if desired, and serve chilled.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Be gentle when mixing in eggs to avoid incorporating air, which can cause cracks.
- The water bath helps to regulate temperature and prevent cheesecake cracks.
- Allow the cheesecake to cool slowly after baking to maintain texture and prevent cracks.
- Preparing the ganache while the cheesecake cools saves time and ensures smooth topping application.
- For best results, refrigerate cheesecake overnight for full set and flavor development.
Keywords: espresso cheesecake, Oreo crust, chocolate ganache, coffee dessert, baked cheesecake
Find it online: https://cheframi.com/espresso-cheesecake-recipe/
