Espresso Cheesecake

A chocolate cheesecake with a slice removed sits on a white cake stand, revealing its smooth and creamy texture.

This broccoli cheddar casserole combines fresh broccoli, sharp cheddar cheese, and cream of mushroom soup into a simple cheesy side dish. With just three ingredients, it is an easy recipe that comes together with minimal prep.

Course Cake, Dessert, Desserts

Cuisine American, International

Keyword cheesecake, cheesecake filling, cheesecake recipe, coffee cheesecake, cream cheese, crust, espresso, espresso cheesecake, espresso cheesecake recipe, ganache, heavy cream, instant espresso powder, room temperature, springform pan, whip cream

Prep Time 20

Cook Time 1 10

Chill Time 8

Servings Slices

Calories 475kcal

Author Zuzana Paar

Equipment

Ingredients

For the Crust:

1 Tablespoon Espresso Powder
4 Tablespoons Refined Coconut Oil 60ml, melted
2 Tablespoons Unsweetened Cocoa Powder
1 Cup Almond Flour
2 Tablespoons Powdered Sweetener

For the Cheesecake Filling:

2 Tablespoons Espresso Powder
½ Cup Unsweetened Cocoa Powder
16 Ounces Full Fat Cream Cheese softened
¾ Cup Heavy Cream 180ml
¾ Cup Powdered Sweetener
6 Tablespoons Sour Cream 90ml
3 Eggs

US Customary - Metric

Instructions

Preheat the oven to 350°Fahrenheit (180°Celsius), prepare the water bath, line the pan, and melt the coconut oil if needed.
Mix the crust ingredients, press into the pan, and bake for 10 minutes, then lower the oven to 300°Fahrenheit (150°Celsius).
Beat the cream cheese with the remaining ingredients, add the eggs and sour cream, then pour over the cooled crust.
Bake for 60 minutes, cool for 1–2 hours, then refrigerate overnight.

Notes

The cream cheese has to be genuinely at room temperature before the mixer starts. Cold cream cheese will not beat smoothly even after several minutes, and the lumps will carry through the cheesecake filling into every slice.
Some bakers cool the cheesecake in the oven with the door cracked rather than pulling it out immediately. Either method works, but cooling in the oven only adds extra time without changing the overnight chill requirement that follows.
A thin drizzle of chocolate ganache over the surface before serving adds a glossy finish and sharpens the coffee flavor. Melt a small amount of dark chocolate with a spoonful of cream, let it cool slightly, and pour it over the chilled cheesecake just before slicing.
Espresso beans pressed lightly into the top of the cheesecake before it chills overnight make a sharp, clean garnish that signals the coffee flavor before the first bite.

Nutrition