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Creamy Espresso Cheesecake with Coffee Ganache Recipe

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★★★★★

4.5 from 101 reviews

This Creamy Espresso Cheesecake with Coffee Ganache is a luscious dessert combining a crunchy graham cracker crust with a smooth espresso-infused cream cheese filling. Topped with a rich white chocolate coffee ganache, it delivers a perfect balance of sweet and bold coffee flavors, ideal for special occasions or indulgent treats.

Ingredients

Scale

Graham Cracker Crust

  • 300 grams graham crackers (about 3 sleeves)
  • 142 grams unsalted butter, melted
  • 27 grams light brown sugar

Espresso Cheesecake Filling

  • 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 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 3 large eggs, room temperature

Espresso Coffee Ganache

  • 8 tablespoons heavy cream
  • 1 tablespoon espresso powder
  • 254 grams white chocolate chips

Instructions

  1. Prepare Graham Cracker Crust: Preheat your oven to 350°F (180°C). Crush the graham crackers into fine crumbs using a food processor or blender. Transfer the crumbs to a large mixing bowl, then stir in the brown sugar and melted butter until the mixture resembles wet sand.
  2. Press and Bake Crust: 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. Bake for 10 minutes until lightly golden and set. Remove from oven and reduce oven temperature to 325°F (165°C).
  3. Prepare Water Bath: Place a large roasting pan on the lowest oven rack and fill it with hot water to create a water bath for the cheesecake to bake evenly and prevent cracking.
  4. Make Cheesecake Filling: In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the cream cheese, granulated sugar, and espresso powder on medium speed for 2-3 minutes until completely smooth.
  5. Incorporate Remaining Ingredients: Add sour cream, cornstarch, vanilla extract, and salt to the cream cheese mixture. Mix on medium-low speed until well combined and creamy. Scrape down the sides and bottom of the bowl as needed.
  6. Add Eggs: Add the eggs one at a time on low speed, mixing each until just combined. Use a rubber spatula to gently fold the batter and scrape the bowl to release any air bubbles.
  7. Bake Cheesecake: Pour the cheesecake batter over the baked crust. Place the springform pan into the prepared water bath in the oven. Bake for 50-55 minutes, or until the edges are set and the center jiggles slightly like Jell-O. If still liquid, bake an additional 5 minutes and recheck.
  8. Cool Cheesecake: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour. Remove and transfer to a wire rack to cool completely for another hour. Cover with plastic wrap and refrigerate at least 8 hours or overnight until fully set.
  9. Prepare Espresso Ganache: Microwave heavy cream in 30-second intervals until it begins to simmer around the edges. Stir in the espresso powder until dissolved.
  10. Combine Ganache and Chocolate: Pour the hot cream mixture over the white chocolate chips. Let sit for 1 minute, then stir gently until the ganache is completely smooth.
  11. Top Cheesecake and Chill: Pour the ganache evenly over the chilled cheesecake. Refrigerate for at least 20 minutes until the ganache is firm to the touch.
  12. Serve: Carefully release the sides of the springform pan and transfer the cheesecake onto a serving plate. Garnish with whipped cream and espresso beans as desired. Slice and enjoy!

Notes

  • Use room temperature ingredients to ensure a smooth and creamy filling.
  • Press the crust firmly to avoid crumbling when slicing.
  • The water bath helps prevent cracks and promotes even baking.
  • Be careful not to overmix the batter to avoid excess air bubbles.
  • Allow the cheesecake to fully chill overnight for best texture and flavor.
  • For stronger coffee flavor, you can increase espresso powder slightly but avoid making the filling bitter.

Keywords: espresso cheesecake, coffee cheesecake, white chocolate ganache, creamy cheesecake, graham cracker crust, baked cheesecake, coffee dessert

Find it online: https://servedbynora.com/creamy-espresso-cheesecake-with-coffee-ganache-recipe/