Description
Rich Italian espresso cheesecake delivers a luxurious coffee-infused dessert with deep, smooth chocolate undertones. Smooth cream cheese and intense espresso create a sophisticated finale you will savor with each indulgent bite.
Ingredients
Scale
Crust Ingredients:
- 2 cups OREO cookie crumbs (about 20 cookies)
- 6 tablespoons (90 milliliters) butter, melted
- ¼ teaspoon (1.25 milliliters) salt
Primary Filling Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3 eggs
- ¾ cup (150 grams) granulated sugar
- ¼ cup (60 milliliters) espresso or strong coffee
- ½ cup (120 milliliters) heavy whipping cream
- 3 tablespoons (23 grams) flour
Topping and Finishing Ingredients:
- 4 ounces (113 grams) bittersweet or dark chocolate, roughly chopped
- ¼ cup (60 milliliters) heavy whipping cream
- 4 ounces (113 grams) cream cheese, softened
- 4 tablespoons (60 milliliters) butter, softened
- ½ teaspoon (2.5 milliliters) vanilla extract
- ¾ to 1 cup (90 to 120 grams) powdered sugar
- Espresso beans (optional for decoration)
Instructions
- Crush Oreo cookies into fine, uniform crumbs using a food processor, ensuring no large chunks remain.
- Blend melted butter and a pinch of salt into the cookie crumbs, creating a cohesive, dark chocolatey mixture.
- Firmly press the crumb mixture into the bottom and slightly up the sides of a springform pan, creating an even, compact base.
- Bake the crust at 350°F for 10 minutes to set, then remove and allow to cool completely.
- In a large mixing bowl, whip cream cheese until silky and free of lumps, using an electric mixer at medium speed.
- Gradually incorporate sugar and flour into the cream cheese, mixing until fully integrated and smooth.
- Dissolve espresso powder into the mixture, ensuring a rich, deep coffee flavor permeates the batter.
- Gently fold in heavy whipping cream, maintaining a light, airy texture.
- Add eggs one at a time, carefully mixing after each addition to prevent overmixing and maintain a delicate consistency.
- Pour the espresso-infused cheesecake batter over the prepared crust, spreading evenly.
- Bake initially at 350°F for 15 minutes, then reduce temperature to 200°F and continue baking for 55-60 minutes.
- After baking, crack the oven door open and allow the cheesecake to cool gradually, preventing surface cracks.
- For the ganache, heat cream until it reaches a gentle boil, then pour over chocolate, whisking until glossy and smooth.
- Once the cheesecake has completely cooled, drizzle the chocolate ganache over the surface.
- Prepare cream cheese frosting by whipping cream cheese and butter until light and fluffy.
- Blend vanilla and powdered sugar into the frosting, creating a sweet, smooth mixture.
- Pipe the frosting around the edges of the cheesecake in decorative swirls.
- Optionally, garnish with whole espresso beans for an elegant, professional touch.
Notes
- Intense espresso flavor transforms this classic cheesecake into a rich, sophisticated dessert that coffee lovers will absolutely adore.
- Dark chocolate ganache creates a luxurious, glossy finish that elevates the entire dessert from ordinary to extraordinary.
- Perfectly balanced sweetness and deep coffee notes make each bite a decadent experience, promising a memorable dessert for special occasions or indulgent moments.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts, Drinks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 432
- Sugar: 24 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg