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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Espresso Cheesecake

1.0

1 ½ cups crushed Biscoff cookies

5 tbsp melted butter

1 tbsp granulated sugar

2 blocks cream cheese, room temperature

¾ cup granulated sugar

2 eggs, room temperature

½ cup sour cream

¼ cup heavy cream

2 tbsp espresso

1 tbsp instant espresso powder

1 tsp vanilla extract

Pinch of salt

1–2 tsp espresso

Cocoa powder

Espresso powder

Mix crushed Biscoff cookies with melted butter and sugar. Press firmly into an 8-inch springform pan. Bake at 350°F for 10 minutes. Lower oven temperature to 325°F and let the pan cool.
Beat cream cheese until smooth. Add sugar and mix until combined.
Add eggs one at a time, mixing just until incorporated.
Mix in sour cream, heavy cream, espresso, espresso powder, vanilla, and salt. Try not to overmix.
Pour batter over cooled crust and smooth the top.
Drip 1–2 teaspoons espresso over the surface. Use a toothpick or knife to gently swirl.
Tap pan lightly to release air bubbles.
Bake at 325°F for 45–50 minutes until edges are set and center is slightly jiggly.
Turn oven off, crack door open, and let rest inside for 30 minutes.
Cool completely, then refrigerate overnight.
Finish with cocoa powder and espresso dust. If desired, add crushed Biscoff cookies for decoration and extra flavor.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍰Cheesecake

Cuisine🇺🇸American

Occasions🎉Celebration🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 34 weeks ago

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