Espresso Cheesecake Recipe
Rich and creamy espresso cheesecake for dessert lovers.
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Ingredients
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Cheesecake Ingredients
Method
Cheesecake Preparation
- 1
Prepare the crust
Preheat the oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and salt until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden. Remove from the oven and let it cool.
- 2
Make the filling
In a large bowl, beat the cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and espresso powder until fully incorporated. Finally, mix in the sour cream until the filling is smooth.
- 3
Bake the cheesecake
Pour the filling over the cooled crust in the springform pan. Bake in the preheated oven for 50-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about 1 hour.
- 4
Chill and serve
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight. Before serving, release the springform pan and slice the cheesecake. Enjoy your rich and creamy espresso cheesecake!
