This espresso chocolate chip cheesecake offers a rich, creamy dessert experience that’s surprisingly simple to master. You’ll love creating this impressive treat, perfect for any occasion. This recipe guarantees a delicious twist on classic cheesecake recipes.
Key Ingredients & Substitutions:
- Cream Cheese: Use full-fat for the best texture.
- Espresso Powder: Essential for the coffee flavor; instant coffee can work in a pinch.
- Chocolate Chips: Semi-sweet or dark chocolate chips are ideal.
- Graham Cracker Crumbs: For the crust. You can substitute with crushed digestive biscuits.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 32 ounces (4 blocks) cream cheese, softened
- 1 ½ cups granulated sugar
- ¼ cup all-purpose flour
- 1 teaspoon vanilla extract
- ½ teaspoon espresso powder
- 4 large eggs
- 1 cup sour cream
- 1 cup mini chocolate chips
How Much Time Will You Need?
- Total Time: 4 hours 30 minutes (includes chilling)
- Prep Time: 25 minutes
- Cook Time: 60-70 minutes
- Servings: 12
- Calories per serving: Approximately 450-500
- Tools Needed: 9-inch springform pan, stand mixer or hand mixer, large mixing bowls, foil for water bath.
Step-by-Step Instructions:
1. Prepare Your Pan
Preheat your oven to 325°F (160°C). Wrap the outside of your 9-inch springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
2. Make the Crust
In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside.
3. Beat the Cream Cheese
In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy. Ensure there are no lumps.
4. Add Sugar and Flour
Gradually add granulated sugar and flour to the cream cheese mixture, beating until just combined. Scrape down the sides of the bowl as needed to incorporate everything.
5. Mix in Flavorings and Eggs
Stir in the vanilla extract and espresso powder until well blended. Beat in the eggs one at a time, mixing on low speed until just incorporated after each addition. Do not overmix.
6. Fold in Sour Cream and Chocolate Chips
Gently fold in the sour cream until smooth. Then, fold in the mini chocolate chips, distributing them evenly throughout the batter.
7. Bake the Cheesecake
Pour the filling over the prepared crust in the springform pan. Place the springform pan into a larger roasting pan, and then pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly.
8. Cool and Chill
Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. This helps prevent cracking. Remove from the oven and water bath, cool completely on a wire rack, then chill in the refrigerator for at least 4 hours, or preferably overnight.
Variation Ideas:
- Swirl Top: Before baking, melt a few tablespoons of chocolate and drizzle over the top, then swirl with a knife for a decorative finish.
- Crust Variations: Try an Oreo cookie crust or a chocolate wafer crust for a different flavor profile.
- Espresso Strength: Adjust the amount of espresso powder to your preferred intensity.
Storage Instructions:
Store leftover espresso chocolate chip cheesecake tightly covered in the refrigerator for up to 5 days. For longer storage, slice and freeze individual portions for up to 1 month; thaw in the refrigerator before serving.
Frequently Asked Questions (FAQ):
Q: Why do you use a water bath for cheesecake?
A: A water bath creates a moist, even heat environment, which prevents the cheesecake from cracking and helps it bake smoothly.
Q: How can you tell if the cheesecake is done?
A: The edges should be set, but the center 2-3 inches should still jiggle slightly when you gently shake the pan. It will firm up as it cools.
Q: Can you use regular coffee instead of espresso powder?
A: While espresso powder provides a more concentrated flavor, you can use an equal amount of instant coffee granules.
Q: How do you prevent your cheesecake from cracking?
A: Using a water bath, avoiding over-beating the batter, and allowing it to cool slowly in the oven are key steps to prevent cracking.
Q: Can you make this cheesecake ahead of time?
A: Absolutely! This cheesecake is even better when made a day in advance, allowing the flavors to meld and the texture to fully set.
Q: What type of cream cheese is best for cheesecake recipes?
A: Always use full-fat block cream cheese, not cream cheese spreads, for the best texture and flavor in your cheesecake recipes.