Espresso Cheesecake Recipe

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Espresso Cheesecake
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Ingredients
10
Count
Nutrition
492
Calories
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Ingredients:

Directions:

  1. Crust Preheat oven to 350°F.
  2. Place the cookies in a small bowl, drizzle the butter over them, and stir, making sure the crumbs are evenly coated with butter.
  3. Place the cookie crumbs in an ungreased 9-inch spring-form pan. With your hands, pat and spread the crumbs evenly over the bottom and about 2 inches up the sides of the pan. Bake in the center of the oven for 5 minutes. Remove and set aside to cool to room temperature.
  4. Lower the oven temperature to 200°F.
  5. Filling Place the cream cheese and sugar in the bowl of an electric mixer and, with the whisk attachment, beat on high until smooth. Add the espresso grounds and mix until incorporated.
  6. Add the eggs one at a time, beating until each is completely incorporated. Add the egg yolk.
  7. Add the coffee mixture, vanilla, and flour. Mix until smooth and all ingredients are well incorporated.
  8. Pour the filling into the cooled crust and bake in the center of the oven for a few hours&151;;at least two hours, and maybe as long as four hours.
  9. You can check for doneness by giving the pan a little shake. If it wobbles like it's still very liquid in the center, keep going. This could take hours. But I'm betting you want a cheesecake with a creamy-smooth consistency and no cracks. So just wait. If you give the cheesecake a shimmy and it jiggles just a little in the middle but otherwise seems nice and firm, turn off the oven but leave the cheesecake inside to cool slowly. Then remove the cheesecake from the oven and set aside to cool completely in the pan.
  10. Unmold the cheesecake and refrigerate, uncovered, for at least 3 hours before serving.
  11. Notes Baker’s note: If you've bought preground espresso, regrind it in a small portable grinder. You want ultrafine bits of espresso—so fine that they appear almost like vanilla bean flecks. You don’t want them to add crunch, just flavor.
  12. Confections of a Closet Master Baker by Gesine Bullock-Prado. Copyright © 2009 by Gesine Bullock-Prado. Published by Broadway Books. All Rights Reserved.GESINE BULLOCK-PRADO's delicious confections have been featured on the Food Network's hottest new show, Road Tasted with the Neelys and in such publications as In Style, People, Vermont Life, and Boston Common. Gesine still lives in Vermont and is preparing to open another bakery in Austin, Texas.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 491.73 Kcal (2059 kJ)
Calories from fat 320.6 Kcal
% Daily Value*
Total Fat 35.62g 55%
Cholesterol 163.44mg 54%
Sodium 450.24mg 19%
Potassium 213.11mg 5%
Total Carbs 35.77g 12%
Sugars 21.58g 86%
Dietary Fiber 0.88g 4%
Protein 8.87g 18%
Vitamin A 0.1mg 2%
Iron 1.5mg 8%
Calcium 91.5mg 9%
Amount Per 100 g
Calories 278.37 Kcal (1165 kJ)
Calories from fat 181.5 Kcal
% Daily Value*
Total Fat 20.17g 55%
Cholesterol 92.52mg 54%
Sodium 254.89mg 19%
Potassium 120.64mg 5%
Total Carbs 20.25g 12%
Sugars 12.22g 86%
Dietary Fiber 0.5g 4%
Protein 5.02g 18%
Iron 0.9mg 8%
Calcium 51.8mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.6
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free

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