Introduction

This creamy espresso cheesecake is a delightful treat for coffee lovers. Rich and smooth with a crisp graham cracker crust, it’s topped with a luscious white chocolate espresso ganache that perfectly complements the bold flavors. Ideal for a special dessert or gathering.

A round cake with one thick dark brown layer of crumbly texture at the bottom and a smooth caramel-colored glaze layer on top. Around the edge of the glaze, there are small white cream dollops evenly spaced forming a ring, and on top of the cream dollops, there are scattered dark brown coffee beans. The cake sits on a white plate that rests on a white marbled surface with some pieces of white parchment paper beneath the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 grams graham crackers (about 3 sleeves)
142 grams unsalted butter (melted)
27 grams light brown sugar
680 grams full fat cream cheese (room temperature)
140 grams granulated sugar
2 tablespoons espresso powder
150 grams sour cream (room temperature)
1 tablespoon cornstarch
2 teaspoon vanilla extract
¼ teaspoon salt
3 large eggs (room temperature)
8 tablespoons heavy cream
1 tablespoon espresso powder
254 grams white chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (180°C). Crush the graham crackers into fine crumbs using a food processor or blender.
Step 2: In a large mixing bowl, stir the graham cracker crumbs with the brown sugar and melted butter until the mixture resembles wet sand.
Step 3: Line the bottom of a 9-inch springform pan with parchment paper. Press the crumb mixture firmly into the bottom and slightly up the sides of the pan using the bottom of a measuring cup or glass.
Step 4: Bake the crust for 10 minutes, or until lightly golden and set. Remove from the oven and lower the oven temperature to 325°F (165°C).
Step 5: Prepare a water bath by placing a large roasting pan on the lowest oven rack and filling it with hot water.
Step 6: In a stand mixer fitted with the paddle attachment, beat the softened cream cheese, granulated sugar, and 2 tablespoons espresso powder on medium speed for 2–3 minutes until smooth.
Step 7: Add the sour cream, cornstarch, vanilla extract, and salt. Mix on medium-low speed until well combined and creamy, scraping down the bowl as needed.
Step 8: Add the eggs one at a time on low speed, mixing each just until incorporated. Gently fold the batter with a rubber spatula to release any air bubbles.
Step 9: Pour the batter over the crust and bake for 50–55 minutes. The cheesecake is done when the edges are set and the center jiggles slightly like Jell-O. If still liquidy, bake for an additional 5 minutes.
Step 10: Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour. Then transfer to a wire rack and cool at room temperature for another hour.
Step 11: Cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight until fully set.
Step 12: For the ganache, microwave the heavy cream in 30-second intervals until simmering around the edges. Stir in 1 tablespoon espresso powder until dissolved.
Step 13: Pour the hot cream mixture over the white chocolate chips in a large bowl. Let sit for 1 minute, then stir gently until smooth.
Step 14: Pour the ganache over the chilled cheesecake and chill for at least 20 minutes until the ganache is firm to the touch.
Step 15: Carefully release the sides of the springform pan and transfer the cheesecake to a serving plate. Garnish as desired, slice, and enjoy.

Tips & Variations

Use freshly brewed espresso mixed with sugar instead of espresso powder for a more intense coffee flavor.
For a chocolate twist, add cocoa powder to the crust or swirl melted dark chocolate into the batter.
Let the cheesecake come to room temperature for about 15 minutes before slicing to get clean cuts.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. The ganache might firm up further when chilled. Reheat slices briefly at room temperature before serving for the best texture and flavor.

How to Serve

A single slice of cake is shown on a white plate with a detailed crumbly brown base layer that looks crispy. Above the crust is a thick, creamy light brown layer, smooth in texture. On top, there is a thin glossy caramel-brown layer followed by a fluffy white cream layer with soft peaks, decorated with dark brown coffee beans placed on the cream. To the right of the plate, a silver fork rests on the plate. The plate is set on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from resting overnight in the fridge, which helps it fully set and develop flavors.

What if I don’t have a springform pan?

You can use a regular cake pan lined with parchment paper, but be careful when removing the cheesecake, as the sides won’t come off. Chill well and invert onto a plate for easier serving.