Ingredients
Scale
- For the Crust:
- 200g digestive biscuits (or similar plain sweet biscuits), finely crushed
- 90g unsalted butter, melted
- 1 tablespoon granulated sugar
- For the Espresso Cheesecake Filling:
- 450g full-fat cream cheese, softened
- 150g granulated sugar
- 1 teaspoon vanilla extract
- 60ml strong brewed espresso (cooled) or 2 teaspoons instant espresso powder dissolved in 60ml hot water, cooled
- 300ml heavy cream (whipping cream), chilled
- For Garnish:
- Cocoa powder, for dusting
- Chocolate-covered coffee beans (optional)
Instructions
- Prepare the Crust: In a medium bowl, combine the finely crushed digestive biscuits, melted butter, and 1 tablespoon of granulated sugar. Mix well until the crumbs are thoroughly coated.
- Form the Crust: Press the biscuit mixture firmly and evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to compact it. Place the pan in the refrigerator to chill while you prepare the filling.
- Prepare the Espresso: Brew a strong shot of espresso (or dissolve instant espresso powder in hot water) and set it aside to cool completely.
- Make the Cheesecake Filling Base: In a large mixing bowl, beat the softened cream cheese with 150g granulated sugar and vanilla extract using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Incorporate Espresso: Pour the cooled espresso into the cream cheese mixture and beat until fully combined and smooth.
- Whip the Cream: In a separate, chilled bowl, whip the cold heavy cream on high speed until stiff peaks form. Be careful not to overbeat.
- Combine Filling: Gently fold the whipped cream into the cream cheese-espresso mixture in two additions using a spatula, until just combined and no streaks remain. Do not overmix, as this can deflate the cream.
- Assemble the Cheesecake: Pour the cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula.
- Chill to Set: Cover the springform pan loosely with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight, until the cheesecake is firmly set.
- Garnish and Serve: Once set, carefully remove the springform pan sides. Dust the top generously with cocoa powder before slicing. Garnish with chocolate-covered coffee beans, if desired. Serve chilled.
Notes
For best results, ensure your cream cheese is at room temperature to prevent lumps. The espresso must be completely cooled before adding to the cream cheese mixture, otherwise, it can curdle the cream cheese. Chilling for a full overnight period guarantees the best texture and firmness. To get clean slices, run a sharp knife under hot water and wipe it clean between each cut. Store leftover cheesecake covered in the refrigerator for up to 3-4 days.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake, Chilling
- Cuisine: Modern American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 32g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg