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Creamy Coffee Cheesecake with Rich Chocolate Glaze

creamy coffee cheesecake with rich chocolate glaze - featured image
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A velvety, mousse-like cheesecake infused with smooth coffee flavor and topped with a glossy chocolate glaze. This easy, no-water-bath recipe is perfect for entertaining and gets better overnight.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 24 oz (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • ½ cup (120ml) sour cream, room temperature
  • 2 tablespoons instant espresso powder, dissolved in 2 tablespoons hot water
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) heavy cream
  • 4 oz (115g) semi-sweet chocolate, finely chopped
  • 2 tablespoons unsalted butter
  • 1 tablespoon light corn syrup (optional)

Instructions

  1. Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and salt. Pour in melted butter and stir until mixture resembles wet sand. Press firmly into bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
  2. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Scrape down sides. Add 1 cup sugar and beat for another 2 minutes until light and fluffy. Add eggs one at a time, mixing on low after each addition just until combined.
  3. In a small bowl, dissolve instant espresso powder in 2 tablespoons hot water. Add espresso mixture, sour cream, and vanilla extract to the batter. Mix on low speed until uniform. Batter should be silky, smooth, and pale tan.
  4. Pour filling over cooled crust. Tap pan on counter to release air bubbles. Place springform pan in a larger roasting pan and pour hot water into roasting pan until it reaches halfway up sides of springform pan. Bake at 325°F (160°C) for 55-65 minutes. Edges should be set, center should jiggle slightly. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
  5. Remove cheesecake from water bath and cool completely on a wire rack, about 2 hours. Cover loosely with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  6. Place chopped chocolate in a heatproof bowl. In a small saucepan, heat heavy cream over medium heat until it just begins to simmer. Pour hot cream over chocolate and let sit for 2 minutes. Add butter and corn syrup, stir gently until smooth. Let glaze cool for 10-15 minutes until thickened but still pourable.
  7. Remove cheesecake from springform pan and place on serving plate. Pour glaze over center and use a spatula to push to edges, letting it drip down sides. Refrigerate for 30 minutes to set glaze before slicing.

Notes

Room temperature ingredients are crucial for a smooth texture. Do not overmix once eggs are added. The jiggle test is key: a 2-3 inch area in the center should wobble when done. Chill overnight for best flavor and texture. Glaze should be like thick maple syrup before pouring.

Nutrition

Keywords: coffee cheesecake, chocolate glaze, creamy cheesecake, no water bath, easy cheesecake, coffee dessert

Find it online: https://emacrave.com/creamy-coffee-cheesecake-with-rich-chocolate-glaze/