Description
A deliciously creamy cheesecake infused with the rich flavors of espresso and a hint of coffee liqueur, perfect for coffee lovers.
Ingredients
Scale
- 1 1/2 cups Graham cracker crumbs
- 1/2 cup Unsalted butter, melted
- 1/4 cup Granulated sugar
- 24 oz Cream cheese, softened
- 1 cup Granulated sugar
- 1/2 cup Espresso or strong brewed coffee, cooled
- 1/4 cup Coffee liqueur (like Kahlúa)
- 1 teaspoon Vanilla extract
- 1 cup Heavy cream
- 3 Eggs
- to taste Cocoa powder for dusting
Instructions
- Preheat your oven to 325°F (165°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of sugar. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add 1 cup of sugar, cooled espresso, coffee liqueur, and vanilla extract, continuing to beat until fully incorporated.
- Add the eggs one at a time, mixing on low speed after each addition. Do not overmix.
- Pour the cheesecake batter over the prepared crust and smooth the top.
- Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly.
- Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight.
- Before serving, whip the heavy cream until stiff peaks form and spread it over the cheesecake. Dust with cocoa powder.
Notes
- For best flavor, use high-quality espresso or coffee.
- This cheesecake can be made a day in advance, allowing the flavors to develop.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20
- Sodium: 210
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 30
- Protein: 6
- Cholesterol: 90
Keywords: Espresso Martini Cheesecake, coffee cheesecake, dessert recipes, no-bake cheesecake, espresso desserts