Are you craving a decadent dessert that's surprisingly easy to make? Look no further! This Espresso Coffee Cheesecake recipe delivers a rich, intensely flavorful experience without requiring hours in the kitchen. It's the perfect blend of creamy cheesecake and the robust kick of espresso, making it an ideal treat for coffee lovers and dessert enthusiasts alike. This recipe is perfect for those seeking easy recipes, healthy meals (with a few tweaks!), or quick dinner ideas if you're serving it as a lighter post-meal option. Let's get started on this homemade cooking adventure!
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup strong brewed espresso, cooled
- 2 tablespoons all-purpose flour
Instructions:
Make the Crust:
- Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared springform pan. Use the bottom of a measuring cup or your fingers to ensure an even layer.
- Bake for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely.
Prepare the Filling:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. An electric mixer works best for this step.
- Beat in the vanilla extract.
- Add the eggs one at a time, mixing well after each addition. Be careful not to overmix.
- In a separate small bowl, whisk together the cooled espresso and flour until smooth.
- Gradually add the espresso mixture to the cream cheese mixture, mixing until just combined. Again, avoid overmixing.
Bake and Chill the Cheesecake:
- Pour the filling over the cooled crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath, which helps prevent cracking).
- Bake in the preheated oven for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
Serving Suggestions:
Once chilled, carefully remove the sides of the springform pan. Garnish with chocolate shavings, whipped cream, or a dusting of cocoa powder for an extra touch of elegance. This delicious dessert is perfect for any occasion!
Tips and Variations:
- For a richer flavor, use dark roasted espresso beans.
- If you prefer a less intense coffee flavor, reduce the amount of espresso to ¼ cup.
- Add a swirl of chocolate ganache or caramel sauce for an extra layer of flavor.
- For a healthier version, substitute some of the graham cracker crumbs with almond flour. Use a sugar substitute if desired, but be aware it may affect the texture.
- Don't overmix the batter, as this can lead to a tough cheesecake.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Protein: Approximately 6-8g
- Carbohydrates: Approximately 35-40g
This Espresso Coffee Cheesecake is a guaranteed crowd-pleaser. Its rich, creamy texture and bold coffee flavor make it a perfect ending to any meal or a delightful treat on its own. Enjoy creating this delicious homemade recipe!