Espresso Cheesecake
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 2 tablespoons instant espresso powder
- 1/4 cup hot water
Directions:
1. Preheat oven to 325°F (160°C).
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture firmly into the bottom of a 9-inch springform pan. Set aside.
3. Dissolve espresso powder in hot water and let cool.
4. In a large bowl, beat cream cheese and 1 cup sugar until smooth and creamy.
5. Add eggs one at a time, beating well after each addition.
6. Mix in sour cream, flour, and vanilla extract until combined.
7. Stir in cooled espresso mixture until evenly incorporated.
8. Pour batter over the crust in the springform pan.
9. Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
10. Turn off oven, crack the oven door, and let cheesecake cool inside for 1 hour.
11. Remove from oven and refrigerate for at least 4 hours or overnight before serving.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours 20 minutes
Kcal: 400 kcal | Servings: 12 servings
Tips:
Use room temperature cream cheese to avoid lumps in the batter.
Dissolve espresso powder in hot water to ensure the coffee flavor is evenly distributed.