Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 2 tablespoons strong brewed espresso or coffee, cooled
- 1 tablespoon instant espresso powder
- ¼ cup sour cream, room temperature
- For the Fudge Swirl:
- ½ cup semi-sweet chocolate chips
- ¼ cup heavy cream
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
- Optional Garnish:
- Whipped cream
- Chocolate shavings
- Cocoa powder dusting
Instructions
- Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan. Wrap the bottom and sides of the springform pan tightly with heavy-duty aluminum foil to prevent any water from seeping in during baking, as this cheesecake will be baked in a water bath.
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, ¼ cup granulated sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove from oven and set aside to cool slightly.
- Prepare the Fudge Swirl: In a small saucepan over low heat, or in a microwave-safe bowl, combine the chocolate chips, heavy cream, and 1 tablespoon butter. Stir until chocolate is melted and smooth. Remove from heat and stir in 1 teaspoon vanilla extract. Set aside to cool slightly; it should still be pourable but not hot.
- Prepare the Cheesecake Filling: In a large mixing bowl, using an electric mixer, beat the softened cream cheese and 1 ½ cups granulated sugar on medium speed until smooth and creamy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well after each addition until just combined. Be careful not to overmix once the eggs are added, as this can introduce too much air and cause cracks.
- Stir in the 1 tablespoon vanilla extract, cooled brewed espresso, instant espresso powder, and sour cream until just incorporated. The batter should be smooth.
- Pour half of the cheesecake batter over the cooled crust in the springform pan. Drizzle about half of the prepared fudge swirl mixture over the batter. Pour the remaining cheesecake batter over the fudge.
- Drizzle the remaining fudge swirl over the top. Using a knife or skewer, gently swirl the fudge into the cheesecake batter to create a marbled effect. Be careful not to drag the knife into the crust.
- Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan.
- Bake for 1 hour 15 minutes to 1 hour 30 minutes, or until the edges are set and the center jiggles slightly when the pan is gently shaken. Do not overbake.
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the water bath for 1 hour. This slow cooling process helps prevent cracks.
- Carefully remove the springform pan from the water bath and remove the foil. Let the cheesecake cool completely on a wire rack at room temperature. Once cooled, cover and refrigerate for at least 6 hours, or preferably overnight, before slicing and serving. Chilling is crucial for proper setting and flavor development.
- Serve chilled, optionally garnished with whipped cream, chocolate shavings, or a dusting of cocoa powder for an extra touch of elegance.
Notes
Ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature for a lump-free, smooth batter. Overmixing eggs can incorporate too much air, leading to cracks, so mix just until combined. The water bath (bain-marie) is key to a creamy, crack-free cheesecake. Don’t skip the long chilling time; it’s essential for the cheesecake to set properly and for the flavors to fully meld.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 480
- Sugar: 45g
- Sodium: 280mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 120mg