Espresso coffee cheesecake with a creamy texture, balanced sweetness, and gentle coffee flavor baked over a buttery biscuit base.
Servings 10slices
Prep Time 20 minutesmins
Cook Time 1 hourhr
Total Time 5 hourshrs
Equipment
Springform pan (9-inch)
mixing bowls
electric mixer
oven
spatula
Ingredients
200gdigestive biscuits
100gunsalted butter, melted
600gcream cheese, softened
150ggranulated sugar
3large eggs
1teaspoonvanilla extract
2tablespoonsall-purpose flour
1/2cupsour cream
1tablespooninstant espresso powder
2tablespoonshot water
100mlheavy cream
cocoa powder, for dusting
Instructions
Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan with parchment.
Crush the digestive biscuits into fine crumbs.
Mix the crumbs with melted butter and press firmly into the pan base.
Bake the crust for 10 minutes and let it cool.
Dissolve espresso powder in hot water and set aside.
Beat cream cheese until smooth.
Mix in sugar until combined.
Add eggs one at a time, then stir in vanilla.
Add flour and sour cream and mix gently.
Pour in the cooled espresso mixture.
Pour the batter over the crust and smooth the top.
Bake for 50–60 minutes until edges set and center slightly soft.
Cool in the oven with the door slightly open for one hour.
Chill in the refrigerator for at least four hours.
Top with whipped cream and dust with cocoa powder before serving.
Notes
Prepare a day ahead for deeper coffee flavor.
Use room-temperature ingredients for smooth texture.
Store covered in the refrigerator for up to four days.
Freeze slices individually for longer storage.