Espresso Cheesecake
Espresso Cheesecake
As a perfect ending to a meal or a stand-alone dessert, this centerpiece cheesecake will impress all at your table.
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45 min
Prep Time
5 hrs
Total Time
12
servings Ingredients
Cheesecake
2 tablespoons instant coffee crystals
3 tablespoons hot water
20 (1 12 cups) chocolate wafer cookies, finely crushed
13 cup Land O Lakes® Butter, melted
2 (8-ounce) packages cream cheese, softened
1 (8-ounce) container mascarpone cheese
1 (8-ounce) container sour cream
1 cup granulated sugar
2 tablespoons all-purpose flour
Garnish
1 tablespoon powdered sugar
1 tablespoon unsweetened cocoa
How to make
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STEP 1
Heat oven to 350°F. Wrap outside of 9-inch springform pan with aluminum foil. Lightly grease inside of pan.
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STEP 2
Dissolve coffee crystals in 3 tablespoons hot water; set aside.
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STEP 3
Combine cookie crumbs and melted butter in bowl; stir until well mixed. Press mixture into bottom of prepared pan.
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STEP 4
Combine cream cheese, mascarpone cheese, sour cream and granulated sugar in bowl; beat at medium speed until very smooth. Add eggs and flour; beat at low speed just until smooth and combined. (Do not overmix.) Stir in coffee mixture.
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STEP 5
Pour cheesecake batter into crust. Place cheesecake onto center rack of oven. Place pan of warm water on rack below cheesecake to prevent cracking. Bake 50-60 minutes or until cheesecake is set 2 inches from edge of pan. (Center will still be soft.)
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STEP 6
Remove from oven to cooling rack; cool completely. Remove sides of pan.
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STEP 7
Refrigerate 3 hours or overnight. Remove from refrigerator 30 minutes before serving.
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STEP 8
Stir powdered sugar and cocoa in bowl; sprinkle over cheesecake. Store refrigerated.
Tip #1
For stronger coffee flavor increase instant coffee crystals to 3 tablespoons.
450 Calories
34 Fat (g)
135 Cholesterol (mg)
300 Sodium (mg)
32 Carbohydrates (g)
1 Dietary Fiber
7 Protein (g)
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COLLECTION
Cheesecake Recipes
This collection offers a variety of sizes and flavors like chocolate, mint and New York-Style Vanilla.
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