Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar (for crust)
- ½ cup unsalted butter, melted
- 3 (8-ounce) packages full-fat cream cheese, softened
- 1 ½ cups granulated sugar (for filling)
- 3 large eggs, at room temperature
- ½ cup sour cream, at room temperature
- 2 tablespoons strong brewed espresso, cooled
- 1 teaspoon vanilla extract
- ½ teaspoon espresso powder (optional, for intensified flavor)
- Cocoa powder (for garnish, optional)
- Chocolate shavings (for garnish, optional)
- Whole roasted coffee beans (for garnish, optional)
Instructions
- Preheat oven to 325°F (160°C). Wrap the bottom and sides of a 9-inch springform pan tightly with several layers of heavy-duty aluminum foil to prevent water from entering during the water bath.
- For the crust: In a medium bowl, combine graham cracker crumbs, ¼ cup 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 let cool slightly.
- For the filling: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- Gradually add 1 ½ cups sugar, beating until just combined and smooth. Do not overmix.
- Beat in the eggs one at a time, mixing only until just incorporated after each addition. Scrape down the sides of the bowl as needed.
- Stir in the sour cream, cooled espresso, vanilla extract, and espresso powder (if using) until fully combined and smooth.
- Pour the cream cheese filling over the cooled crust in the springform pan.
- Prepare the water bath: 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.
- Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 60-70 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken.
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the water bath for 1 hour. This helps prevent cracking.
- Remove the cheesecake from the water bath and roasting pan. Carefully remove the foil. Let it cool completely on a wire rack at room temperature.
- Once completely cool, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, before serving.
- To serve, carefully run a thin knife around the edge of the pan before releasing the springform sides. Garnish with a dusting of cocoa powder, chocolate shavings, or whole coffee beans, if desired.
Notes
For the best texture and to prevent cracks, do not overmix the batter once the eggs are added. Ensure all dairy ingredients are at room temperature for a smooth, lump-free filling. Chilling the cheesecake overnight is crucial for it to set properly and develop its full rich flavor. You can use instant espresso powder dissolved in a tablespoon of hot water if you don’t have brewed espresso. Store leftover cheesecake covered in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking (Water Bath)
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 480
- Sugar: 38g
- Sodium: 310mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 130mg