- TOTAL TIME: 7:05
- PREP: 0:35
- LEVEL: EASY
- SERVES: 10-12
FOR THE CRUST
- 15 graham crackers
- 3 tbsp. sugar
- 1 tsp. instant espresso
- 1/8 tsp. kosher salt
- 4 tbsp. butter, melted
FOR THE CHEESECAKE
- 3/4 c. heavy cream
- 2 tbsp. instant espresso
- 4 8-oz. packages cream cheese, room temperature
- 1 1/4 c. sugar
- 1/2 tsp. kosher salt
- 1 tbsp. pure vanilla extract
- 4 large eggs, room temperature
- 1/2 c. sour cream
- Chocolate-covered espresso beans, chopped, for garnish
Make the crust:
- Butter a 9″ springform pan and wrap the bottom and sides of pan in a double layer of aluminum foil. Set a rack in the middle of the oven and preheat oven to 350°.
- In a food processor or blender, grind graham crackers into fine crumbs. Add sugar, instant espresso powder, and salt and pulse to combine. Transfer to a medium bowl, add melted butter and use a fork or your fingers to blend mixture until crumbs are evenly moist. Press into bottom and about a third of the way up the sides of the pan, then freeze pan, 10 minutes.
- Place pan on a baking sheet and bake crust 10 minutes. Set on a rack to cool and reduce oven temperature to 325°.
Make the cheesecake:
- Bring a medium saucepan or tea kettle full of water to a boil.
- In a small saucepan over medium-low heat, warm heavy cream and instant espresso, whisking occasionally, until the espresso just dissolves, about 1 minute. Set aside to cool.
- In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese on medium speed, scraping down the bowl as necessary, until completely smooth, 3 to 4 minutes. Add sugar and salt and beat, scraping down the bowl as necessary, until smooth and fluffy, 3 to 4 minutes. Add vanilla and beat 30 seconds more, then add eggs, 1 at a time, beating 1 minute after each addition and scraping down bowl as necessary. Add espresso-infused heavy cream and sour cream and beat until fully incorporated and completely smooth, about 1 minute.
- Pour cheesecake batter into cooled crust and smooth over the top. Place cheesecake in a deep roasting pan and set it on the middle rack of the oven. Carefully pour enough boiling water into the roasting pan to come about halfway up the sides of the springform pan. Bake until the top is just starting to brown and crack, about 1 hour and 30 minutes. Turn off oven, prop the door open with a wooden spoon and let the cheesecake slowly cool in its water bath for 1 hour.
- Remove roasting pan and carefully lift the springform pan out of the water and remove foil. Set the cheesecake on a rack and let come to room temperature. Once completely cool, loosely cover with plastic wrap and refrigerate, 4 hours, or preferably overnight.
- When ready to serve, carefully remove sides of the springform pan and garnish with chocolate-covered espresso beans.