Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Espresso Coffee Cheesecake | Cheesecake recipes, Coffee cheesecake, Cheesecake desserts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Espresso Cheesecake is a rich, creamy, and aromatic dessert that perfectly blends the smooth texture of classic cheesecake with the bold flavor of espresso. It’s ideal for coffee lovers and anyone who enjoys a dessert that feels both elegant and comforting. Easy to prepare, it’s a show-stopper for gatherings, celebrations, or simply to enjoy with a cup of coffee at home.

  • Total Time: 1 hour 25 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 200 g graham crackers (crushed)
  • 100 g unsalted butter (melted)
  • 600 g cream cheese (softened)
  • 200 g granulated sugar
  • 200 ml sour cream
  • 3 large eggs
  • 2 tablespoons cornstarch
  • 60 ml strong espresso (cooled)
  • 1 teaspoon pure vanilla extract
  • 1 pinch of salt

Instructions

  1. Preheat the oven to 170°C (340°F) and line the bottom of a 22 cm (9-inch) springform pan with parchment paper. Grease the sides lightly with butter.
  2. In a bowl, combine crushed graham crackers and melted butter. Mix until evenly coated. Press the mixture into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then let it cool completely.
  3. Brew a strong espresso and allow it to cool. You can use instant espresso powder dissolved in hot water if needed.
  4. In a large mixing bowl, beat the cream cheese until smooth. Add sugar and continue mixing until light and fluffy.
  5. Mix in the sour cream, vanilla extract, salt, and cooled espresso.
  6. Add the eggs one at a time, mixing on low speed after each addition. Do not overmix.
  7. Sift in the cornstarch and fold gently until fully combined. The batter should be smooth and creamy.
  8. Pour the filling over the cooled crust and smooth the top with a spatula.
  9. Wrap the bottom of the springform pan with foil and place it inside a larger baking pan. Fill the outer pan halfway with hot water to create a water bath.
  10. Bake for 55–65 minutes, or until the edges are set and the center slightly wobbles.
  11. Turn off the oven and let the cheesecake rest inside with the door slightly open for 1 hour.
  12. Remove from the oven and cool completely at room temperature. Then cover with plastic wrap and refrigerate for at least 6 hours or overnight.
  13. Before serving, run a warm knife around the edges and remove the cheesecake from the pan.
  14. Serve plain or garnish with cocoa powder, chocolate drizzle, or whipped cream if desired.

Notes

Always use room-temperature cream cheese for a smooth, lump-free filling.

Avoid overbaking — the center should remain slightly soft for a creamy texture.

Letting the cheesecake chill overnight enhances both the flavor and consistency.

For stronger coffee flavor, increase the espresso slightly.

A chocolate cookie crust adds extra depth if you prefer a bolder base.

  • Author: Emily
  • Prep Time: 25
  • Cook Time: 60

Find it online: https://recipesmars.com/2025/10/espresso-coffee-cheesecake-cheesecake-recipes-coffee-cheesecake-cheesecake-desserts/