Espresso Cheesecake is a delightful dessert that combines the rich and creamy goodness of traditional cheesecake with the bold and aromatic flavors of espresso. This indulgent treat is perfect for coffee lovers who crave a coffee-infused dessert.
The history of Espresso Cheesecake is closely tied to the popularity of coffee-flavored desserts and the evolution of cheesecake recipes. Cheesecake itself has ancient roots, with early versions dating back to ancient Greece and Rome. The classic New York-style cheesecake, known for its smooth texture and rich flavor, became popular in the 20th century and inspired various creative variations, including the Espresso Cheesecake.
Espresso, a concentrated coffee beverage brewed by forcing hot water through finely ground coffee beans, became increasingly popular in the 20th century, especially in Italy. The unique and intense flavors of espresso made it a sought-after ingredient for desserts, and incorporating it into cheesecake was a natural progression.
INGREDIENTS
Crust:
- 12 to 18 espresso biscotti
- 5 tablespoons (2 1/2 ounces) unsalted butter, melted (plus more as needed)
Cheesecake:
- 4 ounces semisweet chocolate, chopped
- 1/4 cup heavy cream
- 5 teaspoons instant espresso
- 1 1/2 pounds cream cheese, at room temperature
- 1 cup granulated sugar
- 1 cup sour cream, at room temperature
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
INSTRUCTIONS
Crust:
- Preheat the oven to 350°F (177°C).
- In a food processor, grind the espresso biscotti into crumbs, making enough to measure 1 1/2 cups of crumbs.
- Pour the biscotti crumbs into a medium bowl and mix in the melted butter until well combined. Add more melted butter if needed to achieve a moist, crumbly texture.
- Press the biscotti crust mixture firmly into the bottom of a 9-inch springform pan to create an even and compact crust.
- Bake the crust in the preheated oven for 15 to 20 minutes, or until the crust is set. Once baked, let the crust cool completely. Then, reduce the oven temperature to 325°F (163°C) in preparation for baking the cheesecake.
Cheesecake:
- While the crust is cooling, set a metal bowl over a pan with about 1 inch of simmering water, ensuring the bottom of the bowl is above but not touching the water.
- Add the chopped semisweet chocolate and heavy cream to the metal bowl and let the chocolate melt, stirring occasionally. Stir in the instant espresso, remove the bowl from the heat, and let the chocolate mixture cool until it is just warm to the touch.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until it becomes smooth and creamy.
- Add the granulated sugar to the cream cheese and beat until smooth and well combined.
- Mix in the sour cream until fully incorporated.
- Add the eggs, one at a time, beating on high speed and scraping the bowl in between each addition.
- Pour the cooled chocolate-espresso mixture into the cream cheese mixture and beat until well combined.
- Add the vanilla extract and beat on high until the cheesecake batter is perfectly smooth and creamy, which should take about 1 to 2 minutes.
- Pour the cream cheese mixture into the cooled biscotti crust in the springform pan, ensuring it spreads evenly.
- Bake the cheesecake in the preheated oven at 325°F (163°C) until it is set, which should take approximately 50 to 70 minutes. The exact baking time may vary, so it’s essential to check the cheesecake for doneness by gently shaking the pan; the center should jiggle slightly when done.
- Once the cheesecake is baked and set, remove it from the oven and allow it to cool completely at room temperature.
- After cooling, refrigerate the cheesecake until chilled and firm before removing the ring of the springform pan.
Enjoy this Espresso Cheesecake as a delectable and coffee-infused dessert for your next special occasion or as a treat to savor during a relaxing coffee break. The combination of creamy cheesecake and bold espresso flavors is sure to please any coffee enthusiast and dessert lover alike!
