Espresso Cheesecake

This espresso cheesecake starts with a toasted hazelnut and cocoa crust that adds nutty, bittersweet crunch under a silky coffee-laced filling. Reducing a full cup of brewed espresso down to a quarter cup concentrates the coffee flavor so it punches through all that rich cream cheese without making the batter thin or watery.

A splash of Kahlua and a hit of lemon juice round things out, keeping the sweetness in check with a bright edge you wouldn’t expect in a coffee dessert. The water bath is what gives you that creamy, crack-free top.

Finish with piped whipped cream rosettes and whole coffee beans for a presentation that looks like it came from a bakery case.

Chef Tips

• Let the cream cheese, eggs, and yolks all come to room temperature before mixing. Cold ingredients create lumps that no amount of beating will fix.
• Reduce the espresso completely before adding it to the batter. If it’s still warm, let it cool or it will start cooking the eggs as you mix.
• Pop air bubbles on the surface with a toothpick before baking. This small step prevents craters in the finished cake.
• Don’t open the oven door during baking. Sudden temperature changes cause the surface to crack.

Variations

• Swap the hazelnut crust for a chocolate cookie crumb crust with crushed chocolate wafers.
• Add a swirl of melted dark chocolate into the filling before baking for a mocha cheesecake.
• Skip the Kahlua and use Frangelico (hazelnut liqueur) to double down on the nutty theme.