Espresso Cheesecake

Name: Espresso Cheesecake
Prep time: 45 min
Total time: 5 h
Yield: 12 servings
Ingredients: Cheesecake; 2 tablespoons instant coffee crystals; 3 tablespoons hot water; 20 (1 1/2 cups) chocolate wafer cookies, finely crushed; 1/3 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; 3 large Land O Lakes® Eggs; 2 tablespoons all-purpose flour; Garnish; 1 tablespoon powdered sugar; 1 tablespoon unsweetened cocoa

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

servings

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Ingredients

Cheesecake

2 tablespoons instant coffee crystals

3 tablespoons hot water

20 (1 ¹/₂ cups) chocolate wafer cookies, finely crushed

¹/₃ 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

3 large Land O Lakes® Eggs

2 tablespoons all-purpose flour

Garnish

1 tablespoon powdered sugar

1 tablespoon unsweetened cocoa

How to make

STEP 1

Heat oven to 350°F. Wrap outside of 9-inch springform pan with aluminum foil. Lightly grease inside of pan.
STEP 2

Dissolve coffee crystals in 3 tablespoons hot water; set aside.
STEP 3

Combine cookie crumbs and melted butter in bowl; stir until well mixed. Press mixture into bottom of prepared pan.
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.
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.)
STEP 6

Remove from oven to cooling rack; cool completely. Remove sides of pan.
STEP 7

Refrigerate 3 hours or overnight. Remove from refrigerator 30 minutes before serving.
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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