Espresso Bean Cheesecake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat your oven to 300° Fahrenheit.
  • Pour cream into a 1-2 quart saucepan and mix with the coffee grounds.
  • Bring cream just to a simmer and remove from heat. Cover and let the mixture steep for 1 hour.
  • Pour cream mixture into a fine strainer (I use a reusable coffee filter), pressing to extract liquid (the finer grind will pass through); discard residue.
  • While waiting for the cream mixture to steep, use a food processor to grind the cookies into fine crumbs. Pour into a medium bowl.
  • Add the butter to the cookie crumbs and mix well, mixture will be crumbly but just beginning to stick together.
  • Pour the cookie crumb mixture into a 9-inch springform pan. Press it into the bottom and about halfway up the sides.
  • In a large bowl, with a mixer on medium speed, beat cream cheese and sugar until smooth.
  • Add eggs, one at a time, beating after each addition until smooth.
  • Beat in cream mixture and vanilla.
  • Pour the cream cheese mixture into the crust-lined pan and bake at 300° until center barely jiggles when cake is gently shaken, about 1 hour.
  • Run a thin-bladed knife between cake and pan rim.
  • Refrigerate cake for at least three hours or up to two days.
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