Espresso Cheesecake

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?

Jump to:

• How to make espresso cheesecake?
• How do you prevent cracks in a cheesecake?
• Variations of the coffee cheesecake recipe
• Other cheesecake recipes:
• Serving the espresso cheesecake
• 📖 Recipe

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. 

Espresso cheesecake crust:

• 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 and wrap it with foil. Experience tells me it’s the best way to avoid leaking batter messing up the oven.

Coffee cheesecake 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.

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?

• Bake at a low temperature. 
• While you’re mixing the filling, do not overbeat. Too much air in the batter leaves it dry, which leads to cracks. Less air means a moist, dense filling.
• When the top is cooked, but the center is jiggly and springy to the touch, turn 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 crack. 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 coffee 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. 

If you want to use eggs in this cheesecake, 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 time to cool. First, it cools down in the oven; then on your countertop. Finally, you must refrigerate it overnight or at least 8 hours.

Why the long-drawn-out process? Because if you serve the cheesecake warm, it will fall apart with the first slice. Chilling cheesecake ensures the cheesecake filling has set well and you'll get clean slices.

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 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.

Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead & drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this espresso cheesecake as much as we do!

📖 Recipe