Espresso Cheesecake

Espresso Cheesecake
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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
5
Total Time
12 servings

Ingredients

Cheesecake

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
3
large Land O Lakes® Eggs
2 tablespoons
all-purpose flour

Garnish

1 tablespoon
powdered sugar
1 tablespoon
unsweetened cocoa

Directions

  1. Heat oven to 350°F. Wrap outside of 9-inch springform pan with aluminum foil. Lightly grease inside of pan. 
  2. Dissolve coffee crystals in 3 tablespoons hot water; set aside.
  3. Combine cookie crumbs and melted butter in bowl; stir until well mixed. Press mixture into bottom of prepared pan.
  4. 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.
  5. 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.) 
  6. Remove from oven to cooling rack; cool completely. Remove sides of pan.
  7. Refrigerate 3 hours or overnight. Remove from refrigerator 30 minutes before serving.
  8. Stir powdered sugar and cocoa in bowl; sprinkle over cheesecake. Store refrigerated.

Recipe Tips

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

Nutrition Facts (1 serving)

Calories
450
Cholesterol
135mg
Carbohydrates
32g
Protein
7g
Fat
34g
Sodium
300mg
Dietary Fiber
1g

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