Espresso Cheesecake Recipe
Bailey’s cream sauce
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Ingredients
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Cheesecake Ingredients
Method
Cheesecake Directions
- 1
Prepare the crust
Preheat the oven to 325°F (163°C). In a mixing bowl, combine chocolate cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form a crust.
- 2
Make the cheesecake batter
In a large bowl, beat the cream cheese until smooth. Gradually add the granulated sugar and continue to beat until well combined. Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract and cooled espresso.
- 3
Combine and bake
Pour the cheesecake batter over the crust in the springform pan. Bake in the preheated oven for about 55-60 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour.
- 4
Chill the cheesecake
Remove the cheesecake from the oven and let it cool to room temperature. Then, cover and refrigerate for at least 4 hours or overnight for best results.
