Description
Rich espresso cheesecake with graham cracker crust and espresso ganache. A coffee lover’s dream!
Ingredients
Scale
- 1 ½ cups (about 150g) graham cracker crumbs
- 5 tablespoons (70g) unsalted butter, melted
- ¼ cup (50g) granulated sugar
- Pinch of salt
- 32 ounces (900g) cream cheese, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- ½ cup (120ml) heavy cream
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¼ cup (60ml) strong brewed espresso, cooled
- 2 tablespoons all-purpose flour
- 8 ounces (225g) semi-sweet chocolate, finely chopped
- ½ cup (120ml) heavy cream
- 2 tablespoons (30ml) strong brewed espresso
- 1 tablespoon unsalted butter
- Chocolate-covered espresso beans
- Cocoa powder
Instructions
- Prepare the Graham Cracker Crust:
- In a medium bowl, whisk together graham cracker crumbs, sugar, and salt.
- Add melted butter and mix until the crumbs are moistened and resemble wet sand.
- Press the mixture into a 9-inch springform pan, covering the bottom and slightly up the sides.
- Bake at 350°F (175°C) for 8-10 minutes.
- Cool completely.
- Make the Espresso Cheesecake Filling:
- Beat softened cream cheese until smooth.
- Gradually add sugar and beat until well combined.
- Incorporate heavy cream on low speed until just combined.
- Add eggs one at a time, beating on low speed after each addition until just combined.
- Stir in vanilla extract, cooled espresso, and flour. Mix on low speed until just combined.
- Pour the filling into the cooled crust, spreading evenly.
- Bake the Espresso Cheesecake:
- Wrap the bottom of the springform pan tightly with heavy-duty aluminum foil. Place the wrapped springform pan inside a larger roasting pan.
- Carefully pour hot water into the roasting pan, filling it about halfway up the sides of the springform pan.
- Bake at 325°F (160°C) for 65-75 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove from the water bath and let cool completely on a wire rack.
- Cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.
- Make the Espresso Ganache Topping:
- Finely chop the semi-sweet chocolate and place it in a heatproof bowl.
- In a small saucepan, heat the heavy cream and espresso over medium heat until it just begins to simmer. Do not boil.
- Pour the hot cream mixture over the chopped chocolate. Let it sit for 1 minute to allow the heat to melt the chocolate.
- Gently stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy. Add the butter and stir until melted and incorporated.
- Let the ganache cool slightly for about 10-15 minutes, or until it thickens to a pourable consistency.
- Assemble and Serve:
- Carefully remove the chilled cheesecake from the springform pan.
- Pour the slightly cooled espresso ganache over the top of the cheesecake, spreading it evenly.
- Garnish with chocolate-covered espresso beans and cocoa powder, if desired.
- Chill for another 30 minutes to an hour after adding the ganache, if desired.
- Slice and serve.
Notes
- Room temperature ingredients are crucial for a smooth cheesecake filling.
- Do not overmix the batter, especially after adding the eggs, to prevent cracking.
- A water bath ensures even baking and prevents the cheesecake from drying out.
- Cooling the cheesecake gradually in the oven helps to prevent cracking.
- Refrigerate for at least 6 hours, or preferably overnight, to allow the cheesecake to fully set.
- Prep Time: 45 minutes
- Cook Time: 75 minutes