Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- ¾ cup sugar
- 3 large eggs
- 1 cup mascarpone cheese
- ½ cup strong brewed coffee, cooled
- 1 tsp vanilla extract
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 2 tbsp cocoa powder
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a springform pan and bake for 10 minutes. Let cool.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in mascarpone, cooled coffee, and vanilla until creamy.
- Pour filling over the cooled crust and bake for 50–60 minutes until slightly jiggly in the center. Cool at room temperature then refrigerate for at least 4 hours or overnight.
- Whip heavy cream with powdered sugar, cocoa powder, and espresso powder until soft peaks form.
- Spread chocolate espresso cream over the chilled cheesecake and garnish with chocolate shavings before serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 25g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg