White Chocolate Espresso Cheesecake
Indulge in the rich, decadent flavors of this White Chocolate Espresso Cheesecake, a show-stopping dessert perfect for special occasions or an elegant treat at home. This cheesecake features a buttery graham cracker crust that complements its velvety filling made with creamy, melted white chocolate and a hint of bold espresso. The espresso powder adds depth and balances the sweetness, while a touch of vanilla enhances the flavor complexity. Baked in a water bath for a silky-smooth texture and chilled to perfection, this cheesecake is as luxurious as it gets. With its luscious layers and exquisite flavor profile, this dessert is a must-try for coffee and chocolate lovers alike! Perfectly portioned to serve 12, it’s the ultimate balance of indulgence and sophistication.
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Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar
- 24 ounces Cream cheese, softened
- 8 ounces White chocolate, chopped
- 1 cup Granulated sugar
- 3 Large eggs
- 2 tablespoons Espresso powder
- 1 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 cup Boiling water
Instructions
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set it aside.
In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until evenly combined.
Press the crumb mixture into the bottom of the greased springform pan to form an even crust. Set aside.
Melt the white chocolate in a heatproof bowl over a pot of simmering water, stirring occasionally. Once melted, remove from heat and let it cool slightly.
In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
Add the eggs one at a time, beating just until incorporated after each addition.
Dissolve the espresso powder in the boiling water, then add it to the batter along with the melted white chocolate, heavy cream, and vanilla extract. Beat until smooth and fully combined.
Pour the cheesecake batter over the prepared crust in the springform pan. Smooth the top with a spatula.
Place the springform pan onto a large sheet of aluminum foil and wrap the foil tightly around the bottom and sides to prevent water from getting in.
Place the wrapped pan into a large roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
Carefully transfer the roasting pan to the preheated oven and bake for 75-85 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven and crack the oven door open slightly, allowing the cheesecake to cool gradually for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and water bath, then refrigerate for at least 6 hours or overnight to fully set.
Once chilled, remove the cheesecake from the springform pan, slice, and serve. Enjoy your White Chocolate Espresso Cheesecake!
Nutrition Facts
Calories |
7181 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 499.7 g | 641% | |
| Saturated Fat | 289.6 g | 1448% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1785 mg | 595% | |
| Sodium | 4106 mg | 179% | |
| Total Carbohydrate | 593.7 g | 216% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 443.0 g | ||
| Protein | 91.5 g | 183% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1354 mg | 104% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 1923 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
