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Espresso Cheesecake – A Beautiful Dessert for Birthdays

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This espresso cheesecake features a chocolate cookie crust, creamy coffee-infused filling, and an optional espresso ganache topping. Rich, bold, and perfect for coffee lovers.

Ingredients

Scale

Crust:

  • 1½ cups crushed chocolate cookies or Oreos (without filling)

  • 6 tbsp unsalted butter, melted

  • Pinch of salt

Filling:

  • 24 oz cream cheese, softened

  • 1 cup sugar

  • ¾ cup sour cream

  • 3 large eggs

  • ¼ cup brewed espresso or strong coffee (cooled)

  • 1 tsp vanilla extract

  • 3 tbsp cornstarch or 2 tbsp all-purpose flour

  • Optional: 1 tsp espresso powder

Topping (Optional):

  • ½ cup heavy cream

  • 1 tsp espresso powder

  • 4 oz dark chocolate, chopped

Instructions

  • Preheat oven to 325°F. Prepare a greased 9-inch springform pan with parchment.

  • Mix crust ingredients, press into pan, and bake for 8–10 minutes. Cool.

  • Beat cream cheese and sugar until smooth. Add eggs, sour cream, espresso, vanilla, and cornstarch. Mix gently until combined.

  • Pour into crust. Bake in a water bath for 55–65 minutes, until just set.

  • Cool in oven with door cracked, then chill at least 4 hours.

  • (Optional) Prepare ganache topping and spread over chilled cheesecake.

  • Garnish and serve chilled.

Notes

Use full-fat cream cheese. Chill fully before slicing. Store up to 5 days or freeze for longer storage.

Find it online: https://foodemily.com/espresso-cheesecake-a-beautiful-dessert-for-birthdays/