For someone, who rarely drinks coffee (tea fanatic here), I do enjoy it in my bakes. And the espresso cheesecake is infused with just the right amount in the creamy, rich, decadent filling.
And yes, when coffee stars in a dessert, it has to have chocolate (they are a match made in heaven), and where there is chocolate, cinnamon is a must. The push and pull of the flavors create an altogether different kick that’s downright addictive.
As the little man of the house joked, who needs a cup of coffee in the morning when you have a slice of espresso cheesecake to wake you up!
How to make espresso cheesecake?
I know everybody thinks cheesecakes are complex. They are anything but. With a simple recipe, you get a stunningly impressive treat that tempts you with every velvety, chocolatey bite and the unmistakable coffee aroma.
The first step is to make the base of the cheesecake.
- Crush Marie biscuits and combine with melted butter.
- Stir in some cocoa powder to enhance the taste of the coffee.
- Mix all ingredients till you have the consistency of wet sand.
- Press the mixture tightly and evenly on the base of your pan.
- Bake the crust at a higher temperature for 10 minutes.
I use an 8-inch springform pan with foil on the base and the side. Experience tells me it’s the best way to avoid leaking batter messing up the oven.
The second step is to make the coffee filling.
- Using an electric beater, combine cream cheese, cream, and raw sugar.
- Since this is an eggless recipe, I used a bit of all-purpose flour to bind everything.
- Add instant coffee powder, followed by cinnamon powder.
- A couple of teaspoons of vanilla extract go in next.
- Mix everything till there are no lumps.
The third step is to bake the espresso cheesecake.
- Pour the thick filling on the baked crust.
- Gently slide the pan back into the oven.
- Remember to lower the temperature and then bake for a good hour.
I have never bothered about cracks in my cheesecake. What matters to me is the creamy texture and the indulgent flavor. But I do know some of you worry.
How do you prevent cracks in a cheesecake?
There are a couple of ways:
- One, bake at a low temperature.
- Two, when you’re mixing the filling, do not overbeat. Too much air in the batter leaves it dry, which leads to crack. Less air means a moist, dense filling.
- Three, when the top is cooked, but the center is jiggly and springy to touch, cut off the heat and crack open the door just a smidge. Let the cake cool like this for about 30 to 40 minutes.
All three tricks ensure that the top doesn’t fall or cracks like concrete on a scorching day. If this is your first time baking a cheesecake, be prepared for a slight sink. That’s par for the course for cheesecakes.
Variations of the cheesecake recipe
The cake packs a punch of caffeine. Juxtaposed with chocolate, you get a silken balance with the cinnamon acting as the perfect backdrop to the pair. Of course, you can reduce or increase the amount of coffee to suit your palate.
In case you don’t have Marie biscuits, digestives or Graham crackers work just as well for the crust.
Can I make a coffee cheesecake with egg?
Yes, beat in two eggs when you’re mixing the cream cheese and raw sugar. The eggs will make the cake more full-bodied.
Other cheesecake recipes:
- Cinnamon cheesecake
- Burnt Basque cheesecake
- No-bake jamun cheesecake
- Saffron cardamom cheesecake
- Chocolate hazelnut cheesecake
- Baked ricotta mango cheesecake
Serving the espresso cheesecake
I always suggest making cheesecakes a day ahead. They need a long time to cool. First, it simmers down in the oven; then, you need to leave it on your countertop. Finally, you must refrigerate it overnight.
Why the long-drawn-out process? Because if you serve the cheesecake warm, it will fall apart with the first slice. Cooling overnight ensures you get clean, crisp cuts.
You can serve the espresso cheesecake as-is or pour melted dark chocolate on top. Garnish with a few chocolate-covered coffee beans after the chocolate sets.
The beans are a completely, completely optional step. So, is the melted 70% dark chocolate. However, it does enrich the espresso cheesecake with the intense taste of roasted cacao and imparts it more of an adult savor.
Baking is all about finding the sweet spot between flavors. The coffee cheesecake finds it with ease due to the natural sweetness of cinnamon tying together the bitter undertones of coffee and chocolate.
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- 1.5 cups Crushed Marie biscuits You can use Graham crackers too
- 1 tbsp Cocoa powder
- 1/3 cup Butter, melted
- 500 gms Cream cheese
- 1 cup Raw sugar
- 1/3 cup Cream
- 3 tbsp All-purpose flour
- 2 tbsp ( heaped) Instant coffee powder
- 1 tsp Cinnamon powder
- 2 tsp Vanilla extract
- Preheat your oven to 180C. Cover the bottom and sides of your 8" springform pan with aluminium foil.
- Combine the melted butter, cocoa powder, and crushed cookies in a small bowl. This mixture should have the consistency of wet sand.
- Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160C while you're preparing for the filling.
- Beat the cream cheese and raw sugar in a large bowl with an electric mixer.
- Add the cream, flour, coffee powder, cinnamon powder, and vanilla extract. Whisk well until smooth.
- Pour into the prepared crust. Carefully place in the oven and bake at 160C for 60 minutes. The top of the cake should look cooked and the center should be a bit wobbly.
- If you use a bigger size pan, the bake time will be faster.
- Turn off the heat and slightly crack the door open and allow it to cool for 30 minutes.
- Let the cake cool on the countertop for another hour and then refrigerate for at least 10 hours for it to set completely. Remove carefully from the pan, place it on your serving plate.
- Serve as is or pour over some melted chocolate on top. Sprinkle over some chocolate covered coffee beans if you like. Slice and enjoy!