Espresso Cheesecake
This Espresso Cheesecake features a rich, creamy coffee cheesecake filling baked over a buttery Biscoff cookie crust, topped with smooth Bailey's white chocolate ganache and fluffy espresso whipped cream. Finished with chocolate-covered espresso beans and cocoa powder, it's a delicious make-ahead dessert for coffee lovers.
Servings 12 slices
Calories 750kcal
Ingredients
Biscoff Crust
- 1 batch of Biscoff Cookie Crust prepared and baked according to this recipe
Espresso Cheesecake Batter
- 907 g cream cheese softened (4 packages, 8oz each)
- 1⅓ cups granulated sugar 266g
- ½ cup sour cream 120g
- 4 large eggs room temperature
- ½ tsp vanilla extract
- ½ tsp fine salt
- 1 tbsp Bailey's Irish Cream optional
- 1½ tbsp instant espresso powder
Bailey's Ganache
- 1 cup chopped white chocolate 170g
- ¼ cup Bailey's Irish Cream 60ml
- 3 tbsp heavy cream 45ml
- pinch of salt optional
Espresso Whipped Cream
- 1 cup cold heavy whipping cream 240ml
- ¼ cup powdered sugar 30g
- 1 tsp instant espresso powder
- 1 tsp vanilla extract
To Decorate
- Chocolate-covered espresso beans for topping
- Cocoa powder for dusting
Instructions
Biscoff Crust
- Prepare the Biscoff Cookie Crust according to the recipe instructions. Allow the crust to cool before adding the cheesecake batter. Grease the exposed sides of the cheesecake pan after baking the crust.
Espresso Cheesecake Batter
- Preheat the oven to 325ºF (163ºC).
- Beat the cream cheese with an electric mixer on medium speed for about 3 minutes, until creamy and smooth.
- Add the granulated sugar and beat for another 2 minutes.
- Scrape down the sides and bottom of the bowl, then beat for another 30 seconds.
- Add the sour cream and mix until combined. Scrape down the sides and bottom of the bowl again.
- Add the eggs one at a time, mixing on low speed just until each egg is incorporated before adding the next. Avoid overmixing once the eggs have been added.
- With the final egg, add the vanilla extract, salt, and Baileys, if using. Mix just until combined.
- Add the instant espresso powder and mix on low speed just until evenly incorporated throughout the batter.
- Pour the cheesecake batter over the baked and cooled Biscoff crust.
- Wrap the bottom and sides of the cheesecake pan with several layers of heavy-duty aluminum foil to prevent water from leaking into the pan. I like to use 18-inch-wide heavy-duty foil. Lay three large pieces of foil in different directions, place the cheesecake pan in the center, and bring the foil securely up around the sides of the pan.
- Place the cheesecake pan inside a larger roasting pan.
- Carefully pour hot water into the roasting pan until the water reaches about halfway up the sides of the cheesecake pan.
- Bake at 325ºF for 60 to 75 minutes.
- The cheesecake is done when the edges are set but the center still has a slight jiggle when the pan is gently moved.
- Turn off the oven and leave the cheesecake inside for 1 hour.
- Remove the cheesecake from the oven and carefully lift it out of the water bath. Remove the foil and allow the cheesecake to cool completely.
- Refrigerate for at least 6 hours, preferably overnight, before removing it from the pan and decorating.
Bailey's Ganache
- Place the chopped white chocolate in a heatproof bowl.
- Add the heavy cream to a small saucepan and heat over medium-low heat just until steaming. Do not let it boil.
- Pour the hot cream over the chopped white chocolate and let it sit undisturbed for 2 minutes.
- Slowly whisk from the center outward until the white chocolate is completely melted and the mixture is smooth.
- Slowly pour in the Bailey's while whisking gently until the ganache is smooth and fully combined. Add a pinch of salt, if desired.
- Let the ganache cool for a few minutes, until slightly thickened but still pourable.
- Pour the Bailey's ganache over the chilled cheesecake and gently spread it toward the edges with an offset spatula.
- Refrigerate the cheesecake for about 30 minutes, or until the ganache has set.
Espresso Whipped Cream
- Add the cold heavy cream, powdered sugar, espresso powder, and vanilla extract to a mixing bowl.
- Whip with an electric mixer on medium-high speed until medium to stiff peaks form.
- Be careful not to overwhip the cream.
- Transfer the whipped cream to a piping bag fitted with your desired piping tip.
- Pipe the espresso whipped cream around the edge of the cheesecake.
- Finish with chocolate-covered espresso beans and a light dusting of cocoa powder, if desired.
- Keep the cheesecake refrigerated until ready to serve.
Storage
- Store the Espresso Cheesecake covered in the refrigerator for up to 4 to 5 days.
- The cheesecake can also be frozen for up to 2 months. For best results, freeze the cheesecake without the whipped cream decoration. Once frozen, wrap it tightly with plastic wrap and place it in an airtight container.
Notes
Espresso powder: Use instant espresso powder rather than regular ground coffee. Regular coffee grounds will not dissolve and can leave a gritty texture in the cheesecake. For the best flavor and texture, mix the espresso powder into the batter until evenly incorporated.
Bailey's Irish Cream: The Bailey's in the cheesecake batter is optional and can simply be omitted. For the Bailey's ganache, you can replace the ¼ cup Bailey's with an equal amount of heavy cream for an alcohol-free white chocolate ganache.
Pan size: I baked this cheesecake in an 8-inch cheesecake pan. If baking in a 9-inch pan, the cheesecake will be slightly thinner and may bake more quickly, so begin checking it earlier.
Ganache: Mix the ganache slowly to help prevent it from splitting. Do not overheat the cream, and use good-quality real white chocolate containing cocoa butter rather than white baking chips whenever possible. I like to use Lindt white chocolate bars and chop them finely. If the ganache separates, whisk in a small amount of warm heavy cream until it becomes smooth again.
Mini cheesecakes: To make mini cheesecakes, divide the crust and batter between lined cupcake tins. This recipe yields approximately 24 mini cheesecakes. Bake until the centers are just slightly jiggly. Mini cheesecakes do not require a water bath.
Biscoff Cookie Crust: You can substitute a regular Graham Cracker Crust for the Biscoff crust if desired.
Greasing the cheesecake pan: I prefer to grease the exposed sides of the pan after baking the crust. Greasing the pan beforehand can make it more difficult for the crust to adhere properly to the sides.
Oven temperature: When using a convection oven, lower the baking temperature to around 300ºF. Baking times may vary. The cheesecake is ready when the edges are set and the center still has a slight jiggle.
Oven thermometer: Using an oven thermometer is highly recommended for accurate temperature measurement. If the oven temperature is too low, the cheesecake can take much longer to bake. If it is too high, the cheesecake may overbake or crack.
Sour cream: Plain full-fat Greek yogurt or plain full-fat yogurt can be substituted for the sour cream in equal amounts.
Bailey's substitution: If you prefer to make the ganache without Bailey's, replace the ¼ cup (60 ml) Bailey's with an equal amount of heavy cream. You will use 7 tablespoons (105 ml) heavy cream total for the ganache.
Espresso Ganache Variation: For an espresso-flavored ganache, add ½ to 1 teaspoon instant espresso powder to the heavy cream before heating. Use ½ teaspoon for a subtle coffee flavor or 1 teaspoon for a stronger espresso flavor. Stir until the espresso powder is completely dissolved, then proceed with the ganache as directed.
Nutrition
Serving: 1slice | Calories: 750kcal