Espresso Cheesecake

Cheesecake is awesome. Period. What can we say about cheesecake that hasn’t already been said. What I have learned is that people are serious about cheesecake. There are definite opinions as to what should be and shouldn’t be included in one. For me cheesecake should be rich, creamy and decadent. And should always include chocolate. Okay well not always but you can’t really go wrong with chocolate or coffee. Espresso to be exact.

You know I can’t function without my morning cup of Joe. It’s not pretty. Ask my family. Or better yet don’t. LOL. Point is I REALLY love it. So much so I am hosting a dinner party soon that’s going to revolve around COFFEE. When I’m planning a party I usually start by planning dessert (hello sweet tooth). We’ve already made 2 fantastic caffeinated desserts: CAPPUCCINO PANNA COTTA, and AFFOGATO that I could have gone with but I wanted to try something new. A cheesecake. Espresso Cheesecake. Yes.

Cheesecakes can be temperamental so instead of baking 10, eating 1o and gaining at least 10 pounds I sent out and S.O.S. called SUSAN. She’s a baking genius in case you didn’t know. She held my hand talked me through what substitutions I’d need to make to make it work.  And work it did. It’s espresso-licious and will definitely be gracing the dessert table.

Now if you’ll excuse me I need to eat a salad ; ) Or another piece of cheesecake. We’ll see.

Baci!

Recipe adapted from Doughmesstic

 

Espresso Cheesecake

Total Time 0:00

Ingredients

    Directions

    1. Preheat oven to 350 degrees. Grease/butter 6 - 4" mini spring-form pans.
    2. In a medium bowl to crushed graham crackers add melted butter. Mix to combine. Equally distribute between pans. Press crumb mixture into bottom of pans. Bake until set, 7- 10 minute. Set aside to cool. Reduce oven to 325 degrees.
    3. Place 8 ounces of cream cheese, 1/2 cup of sugar, and cornstarch in the bowl of a stand mixer. Beat on low speed until creamy, approximately 3 minutes. Add remaining cream cheese, espresso and beat.
    4. Increase mixer speed to high and beat in the remaining sugar and salt. Mix in eggs one at a time, beating only until completely blended. Do not over mix. Slowly mix in the heavy cream and sour cream until just combined.
    5. Equally distribute batter into prepared pans. Bake until the top is lightly browned and the center is set, approximately 25 minutes. Allow to cool in the oven with the door propped open. Once cooled, transfer to refrigerator to chill.
    6. Prior to serving make ganache. In small saucepan, heat heavy cream to a simmer (not boil). Remove from heat. Add in the chocolate chips and stir until smooth. Cool slightly, then top each cheesecake with a spoonful of the ganache.
    7. Sprinkle with nuts if desired.

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    27 Comments

    1. 1

      Oooh – and don’t you forget it! These look great, though I doubt you really needed my help. Have a great weekend!

    2. 2

      So in love with this cheesecake! I think I could live on cheesecake, well I’d like to try it.

    3. 3

      Mmmm…seriously delicious looking!! 🙂

    4. 4

      It’s 7;30 in the morning and i really could go for a piece with my coffee…lol. Have a good weekend!

    5. 5

      wow….looks amazing! putting this in my to make asap file! 🙂

    6. 6

      These turned out perfect! Can’t wait to try the recipe.

    7. 7
      Lauren /

      Chocolate, coffee, and cheese… My three Amorites food groups. Yes, please!

    8. 8

      Sooo this counts as breakfast food, no? 🙂

    9. 9

      Oh girl, you know I’d go for another piece of this cheesecake. Without a doubt!

    10. 10

      Oh. my. goodness. that looks perfect! It’s 8 a.m. and all I want is to sit at a table that will serve me cheesecake with espresso!!

    11. 11

      Oh my — espresso and cheesecake, two of my very favorite things. I’m about to lick my screen!

    12. 12

      This is gorgeous… I love all things espresso, so I know I will love this recipe. Definitely need to make this dessert for our next get together.

    13. 13

      Cheesecake might be one of my most favorite desserts ever. Add espresso to it? Oh man…hold me back. This looks out of this world Paula!

    14. 14

      cheesecake is my favorite, no doubt. and adding coffee? thank you 😉

    15. 15

      This sounds fabulous!

    16. 16

      looks amazing What a great combo! I am so hungry for cheesecake right now!!

    17. 17

      What an absolutely decadent, luscious cheesecake. Can you just ship one to Georgia, please?

    18. 18

      Oh yes, we love, love cheesecake. My husband doesn’t like cake or cookies really, so he always asks for cheesecake. Love these flavors!

    19. 19

      Dang girl!! What are you trying to do to me? That needs to be here with my coffee this morning. xoxo

    20. 20

      I love a caffeinated dessert! 🙂

    21. 21

      These look absolutely divine!!!

    22. 22

      I’m with you! Cheesecake is awesome! Period! As a matter of fact, I could pretty much eat it plain! But I’d much rather have it bathing in these luscious chocolate and coffee flavors! Your photos are just beautiful! : )

    23. 23

      I like the mix coffee cheese. It worths trying it

    24. 24

      I’m not good at sharing my desserts, so I would totally have a salad for dinner in order to eat a whole piece of cheese cake by myself. A girl’s gotta watch her figure, and I have my priorities.

    25. 25

      You took my two favorite things and mashed them together into a recipe of pure happiness. I will definitely have to try this!

    26. 26

      Adorable!!! And umm, espresso and cheesecake? I’m there!!

    27. 27
      Amanda /

      I just saw this recipe, do you think this would work for a regular size cheesecake? It sounds amazing!

    Trackbacks/Pingbacks

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