Description
Rich espresso cheesecake celebrates classic Italian dessert traditions with deep coffee notes and creamy mascarpone. Silky chocolate ganache and espresso-infused cream create a luxurious dessert experience for coffee enthusiasts.
Ingredients
Scale
Espresso Delight Cheesecake
Main Ingredients:
- 8 ounces (226 grams) cream cheese, softened to room temperature
- 1 large egg, room temperature
- 1 ¾ cups chocolate cookies, fillings removed and crushed to fine crumbs
- ½ cup (113 grams) salted butter, melted
- ½ cup (100 grams) dark or semisweet chocolate chips
Espresso and Sweeteners:
- 4 tablespoons espresso powder
- ½ cup (100 grams) granulated sugar
- 1 tablespoon powdered sugar
Cream and Flavoring:
- 1 cup (240 milliliters) heavy cream
- 1 tablespoon pure vanilla extract
Instructions
- Meticulously separate the cream filling from 28 Oreo cookies, then pulverize the cookie wafers into ultrafine crumbs using a food processor or rolling pin.
- Combine the crushed cookie crumbs with melted unsalted butter (113 grams or ), granulated sugar, and finely ground espresso powder until the mixture resembles damp sand.
- Transfer the crumb mixture into a 6-inch (15.24 centimeters) springform pan, firmly pressing it across the bottom and slightly up the sides to create an even, compact crust.
- In a large mixing bowl, whip room-temperature cream cheese, granulated sugar, and espresso powder using an electric mixer until the texture becomes silky smooth and dramatically increased in volume.
- Gently incorporate heavy cream (240 milliliters or ), pure vanilla extract, and a single large egg, blending carefully to maintain the mixture’s airy consistency.
- Delicately pour the cream cheese filling into the prepared crust, ensuring an even distribution and minimizing air bubbles.
- Position the cheesecake in a preheated oven at 350°F (177°C) and bake for 70-90 minutes, monitoring until the center appears set but retains a subtle jiggle.
- Remove from the oven and allow the cheesecake to cool completely at room temperature, which prevents potential cracking.
- Prepare the ganache by heating heavy cream (120 milliliters or ) until it reaches a steaming point, then add finely chopped dark chocolate and espresso powder.
- Whisk the ganache mixture until achieving a glossy, smooth texture, then allow it to cool and slightly thicken.
- Once the cheesecake has cooled, carefully spread the ganache across the surface, creating an elegant, even layer.
- Whip additional heavy cream (240 milliliters or ) with powdered sugar and a touch of espresso powder until soft peaks form.
- Incorporate a small amount of the prepared ganache into the whipped cream, creating a marbled chocolate-espresso cream.
- Artfully pipe or spread the whipped cream mixture atop the ganache layer, creating decorative swirls or peaks.
- Refrigerate the cheesecake for a minimum of 4 hours, preferably overnight, to develop optimal flavor and achieve the perfect creamy texture before serving.
Notes
- Gather premium Oreo cookies, ensuring the filling is completely separated for a crisp, intense crust base.
- Crush cookies meticulously into ultra-fine crumbs, blending with melted butter and espresso powder for a rich, aromatic foundation.
- Create a smooth, velvety filling by gently beating cream cheese with precise sugar and espresso measurements for maximum flavor depth.
- Bake the cheesecake slowly and carefully, watching for the perfect center set that promises a creamy, decadent texture.
- Layer luxurious chocolate ganache with delicate espresso notes, creating a glossy, indulgent topping that elevates the entire dessert experience.
- Finish with a light, airy whipped cream infused with subtle chocolate and espresso undertones, transforming the cheesecake into a truly memorable treat.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 8
- Calories: 430 kcal
- Sugar: 30g
- Sodium: 240mg
- Fat: 26g
- Saturated Fat: 14g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg