Cheesecakes are super customizable. As long as you have a crumbly crust and a cream cheese filling, everything goes. This opens up endless possibilities, from blueberry cheesecakes to chocolate cheesecakes. My favorite version? The espresso cheesecake.
The espresso is intensely flavorful, creamy, bold and decadently delicious. It’s the king of coffee styles and will give our cheesecake the loveliest caffeine boost. Here’s all you need to know about this original cheesecake.
This cheesecake goes on top of an Oreo cookie crust. Buttery, chocolatey and crumbly, there’s no need to change something that’s already perfect.
The filling is another story. We’re flavoring it with espresso powder, and that’s freeze-dried espresso, so it tastes just like the real deal.
A pinch of cocoa powder will help with the flavor too, but the rest is only standard cheesecake ingredients: cream cheese, two types of sugar, vanilla extract, heavy cream and baker’s chocolate for a fudgy feel.
Get ready for a unique cheesecake, one that will leave any other behind. This might very well be the most exciting cheesecake on the planet. It’s all thanks to the espresso, that even in its powdered form, delivers lots of flavor and energy; that’s the secret right there!
For the crust:
For the filling:
For the ganache topping:
For the crust, grease a 9-inch round spring-form cake pan.
In a mixing bowl, crush the Oreo cookies and combine with the melted butter and espresso powder until a dough forms. Press the crust dough into the bottom of the spring-form pan and reserve.
For the cheesecake, melt the chocolate chips in the microwave in 10-second intervals until smooth and soft. Incorporate the espresso powder.
In a mixing bowl and using an electric hand mixer, combine the cream cheese, sugar, brown sugar, cocoa powder, vanilla extract and heavy cream. Fold in the melted chocolate.
Fill the spring-form pan with the cheesecake dough and refrigerate until solid, around 2 hours.
Meanwhile, make the ganache topping by melting the chocolate chips in the microwave in intervals. Once smooth, combine with the heavy cream, butter and espresso powder. Mix until smooth.
Spread the chocolate espresso ganache over your cheesecake and refrigerate for 30 more minutes.