Description
A rich and creamy coffee cheesecake that combines the flavors of coffee and cream cheese for a delightful dessert.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- 1/4 cup melted butter
- 2 tablespoons sugar
- 3 packages (8 oz each) cream cheese, softened
- 1 cup sugar
- 1 tablespoon cornstarch
- 2 large eggs
- 1/2 cup sour cream
- 1/4 cup strong brewed espresso or coffee (cooled)
- 1 teaspoon vanilla extract
- Whipped cream (optional)
- Chocolate-covered coffee beans or cocoa powder for garnish (optional)
Instructions
- Preheat oven to 325°F (160°C).
- In a bowl, mix the graham crumbs, butter, and sugar. Press into the bottom of a springform pan. Bake for 10 minutes and let cool.
- In a large bowl, beat the cream cheese until smooth. Add sugar and cornstarch, then mix in the eggs one at a time.
- Add sour cream, coffee, and vanilla extract. Beat just until combined.
- Pour the mixture over the cooled crust and smooth the top.
- Bake for 50–60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
- Top with whipped cream and chocolate-covered coffee beans if desired.
Notes
- For a stronger coffee flavor, use a dark roast espresso.
- Make sure the cream cheese is at room temperature for easier mixing.
- Let the cheesecake cool completely before refrigerating to avoid cracks.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg