Espresso Cheesecake

Espresso Cheesecake

As a perfect ending to a meal or a stand-alone dessert, this centerpiece cheesecake will surely impress your family or guests.

45 min. prep time
12 servings
000 Ratings



2 tablespoons instant coffee crystals
3 tablespoons hot water
20 (1 1/2 cups) chocolate wafer cookies, finely crushed
1/3 cup Land O Lakes® Butter, melted
2 (8-ounce) packages cream cheese, softened
1 (8-ounce) container mascarpone cheese
1 (8-ounce) container sour cream
1 cup sugar
2 tablespoons all-purpose flour


1 tablespoon powdered sugar
1 tablespoon unsweetened cocoa


Heat oven to 350°F. Wrap outside of 9-inch springform pan with aluminum foil. Lightly grease inside of pan.

Dissolve coffee crystals in 3 tablespoons hot water; set aside.

Combine cookie crumbs and melted butter in bowl; stir until well mixed. Press mixture into bottom of prepared pan.

Combine cream cheese, mascarpone cheese, sour cream and sugar in bowl; beat at medium speed until very smooth. Add eggs and flour; beat at low speed just until smooth and combined. Do not overmix. Stir in coffee mixture.

Pour cheesecake batter into crust. Place cheesecake onto center rack of oven. Place pan of warm water on rack below cheesecake to prevent cracking. Bake 50-60 minutes or until cheesecake is set 2 inches from edge of pan. Center will still be soft.

Remove from oven to cooling rack; cool completely. Remove sides of pan.

Refrigerate 3 hours or overnight. Remove from refrigerator 30 minutes before serving.

Stir powdered sugar and cocoa together in bowl; sprinkle over cheesecake. Store refrigerated.

Recipe Tip

For stronger coffee flavor increase instant coffee crystals to 3 tablespoons.

Nutrition Facts (1 serving)

Calories: 450

Fat: 34g

Cholesterol: 135mg

Sodium: 300mg

Carbohydrates: 32g

Dietary Fiber: 1g

Protein: 7g

Recipe #15187©2012Land O'Lakes, Inc.

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