Baked Espresso Cheesecake | Greedy Gourmet

Question 1

What is an espresso cheesecake?

Accepted Answer

Think of a creamy mouse dessert crossed with a tasty pie, with the flavors of your favorite morning coffee added for good measure.

Then, imagine the taste of your favorite chocolate biscuit blended in.

If you love coffee and chocolate flavor decadent desserts, it just doesn’t get any better.

Question 2

No bake vs baked cheesecake: which is better?

Accepted Answer

A baked chocolate espresso cheesecake uses eggs, which help it to set correctly and keep its shape. When you bake cheesecake, you’ll end up with a decadent dessert that’s dense and velvety.

A no bake cheesecake tends to be airier and lighter. There are no eggs, and no oven is used to make it. Instead, the cheesecake sets in the fridge.

Baked cheesecakes are the traditional way to go. Sometimes, you might fancy making a no-bake without using an oven and with an easy prep.

If you do, check out my no bake espresso cheesecake recipe.

Question 3

Should I use sour cream or creme fraiche?

Accepted Answer

You can use either. Creme fraiche is thicker, richer, and less tangier than its sour counterpart. It has around 30% fat. It’s the more decadent option.

As the name suggests, sour cream will bring a tart, tangy element to the creamy filling. It’s typically around 10% fat, so it’s a lot lighter than creme fraiche.

Either of these will be backed up with heavy cream and cream cheese. So, whichever you use, sour cream or creme fraiche, you’ll have a luxurious, delicious recipe.

Question 4

Can I substitute Oreos for the biscuit base?

Accepted Answer

If you’re not a fan of Oreos or prefer different chocolate cookies, you can change things up a little.

Try milk chocolate digestives, dark chocolate digestives, or delicious vegan chocolate cookies in their place.

You could also try chocolate wafer cookies. You could opt for plain digestives if you want a less intense semisweet chocolate flavor.

Question 5

Can I make this cheesecake in advance?

Accepted Answer

Yes, you can! You can make this chocolate espresso cheesecake up to 2 days in advance. Cover it in a suitable container and keep it fresh in the fridge.

Question 6

What kind of coffee should I use?

Accepted Answer

There are unique kinds of espresso coffee powder that you can buy that are specifically for baking. In terms of getting that wonderful coffee flavor, it’s the way to go.

You can also use ground espresso beans, although the flavor won’t be as intense.

Question 7

How do I cool this cheesecake?

Accepted Answer

The cooling process for this baked espresso cheesecake comes in two parts.

First, the slow cooling process in the oven. Once your cheesecake is baked, you’ll need to switch the oven off and leave it in there, with the door ajar, for about 2 hours.

This slow cooling-off period helps to produce the perfect texture for your cheesecake. It also prevents the cracking of the cream cheese filling.

Once the first in-oven cooling process is complete, you’ll chill it in the fridge. This is best done overnight to give the cheesecake plenty of time to firmly set before adding the final decorative layer.

Question 8

How do I store leftover cheesecake?

Accepted Answer

The best way is to store it in the fridge. Just cover it with foil or in a suitable container. It will last for up to 4 days.

Question 9

Can I freeze baked cheesecake?

Accepted Answer

Yes, you can. If you want to store your cheesecake long-term, freezing it is the way to go.

Whenever you freeze cheesecake, you should always do it before adding any decorative toppings. First, wrap it in plastic wrap, then add a layer of aluminum foil.

Alternatively, you can use a freezer-friendly airtight container.

An even better idea – you can slice your cheesecake and freeze the pre-portioned slices. Place your slices on a baking sheet, then wrap each in foil and place in a ziplock bag.

Description

Ingredients

Biscuit Base

Espresso Cheesecake Filling

Decoration

Instructions