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Espresso Cheesecake
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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 granulated sugar

3 large Land O Lakes® Eggs

2 tablespoons all-purpose flour


1 tablespoon powdered sugar

1 tablespoon unsweetened cocoa

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

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

  4. STEP 4

    Combine cream cheese, mascarpone cheese, sour cream and granulated 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. STEP 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. STEP 6

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

  7. STEP 7

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

  8. STEP 8

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

Tip #1

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

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