Name: Espresso Cheesecake
Yield: one large 8-inch cheesecake or eight mini-springform cheesecakes
Ingredients: 2 cups chocolate wafer cookies or Oreos, processed until very fine; 1/2 pound (2 sticks) unsalted butter, melted; 1 1/4 pounds cream cheese, softened; 3/4 cup sugar; 1/4 cup fresh espresso grounds (don't use soggy, used grounds. Grind fresh beans into a fine powder and add this directly to the batter.); 3 large eggs plus 1 egg yolk; 1 cup brewed coffee; 1 tablespoon instant espresso added to the coffee; 1/2 teaspoon vanilla extract; 1 1/2 tablespoons all-purpose flour

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Espresso CheesecakeCookbook cover image courtesy of Random House

Notes

Bakers note: If you've bought preground espresso, regrind it in a small portable grinder. You want ultrafine bits of espresso—so fine that they appear almost like vanilla bean flecks. You dont want them to add crunch, just flavor.

Recipe notes

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