Ingredients
- Graham Cracker Crumbs: 1 ½ cups
- Unsalted Butter (melted): 6 tablespoons
- Full-Fat Cream Cheese (softened): 16 ounces
- Powdered Sugar (sifted): 1 cup
- Heavy Whipping Cream (cold): 1 ½ cups
- Instant Espresso Powder: 2 tablespoons
- Coffee Fruit Juice (e.g., Kahlúa): 4 tablespoons
Instructions
- Step 1: Prepare the Crust and Base. Combine the graham cracker crumbs and melted butter in a bowl. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Place the pan in the freezer to chill while preparing the filling.
- Step 2: Create the Espresso Mixture. In a small bowl, dissolve the instant espresso powder into the coffee flavored syrup, stirring until no granules remain. Set aside to cool slightly.
- Step 3: Prepare the Cheesecake Base. In a large bowl, use an electric mixer to beat the softened cream cheese and sifted powdered sugar until light, fluffy, and completely smooth (about 3 minutes). Beat in the espresso-fruit juice mixture until fully incorporated.
- Step 4: Fold in the Whipped Cream. In a separate cold bowl, whip the heavy whipping cream on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in three additions, using a spatula, until the filling is just combined and no streaks remain. Do not overmix.
- Step 5: Assemble and Chill. Spoon the filling over the chilled crust, spreading it evenly and smoothing the top with an offset spatula. Cover the cheesecake tightly with plastic wrap and refrigerate for a minimum of 6 hours, or ideally overnight, before slicing and serving.
Notes
- For longer storage, freeze the finished cheesecake uncovered until firm (about one hour), then wrap tightly; it holds its quality for up to one month.
- If freezing, always thaw the cheesecake slowly overnight in the refrigerator, allowing it to firm up perfectly before slicing.
- Before serving, garnish each slice with a light dusting of cocoa powder or three chocolate-covered espresso beans for an authentic martini presentation.
- To guarantee a light and airy filling, be absolutely sure to fold the whipped cream into the cheesecake base gently until just combined, as overmixing will deflate the mousse structure.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American