Description
Indulge your senses in the divine combination of salted caramel and bold espresso with this delectable cheesecake. Perfectly smooth, it’s a match made in dessert heaven for coffee lovers!
Ingredients
– 24 graham crackers, crushed
– 1/4 cup butter, melted
– 16 oz cream cheese, softened
– 1 cup granulated sugar
– 1 cup sour cream
– 1 tsp vanilla extract
– 2 tbsp instant espresso powder
– 3/4 cup salted caramel sauce, divided
– 1 cup heavy cream for ganache
– 8 oz dark chocolate for ganache
– Sea salt flakes for garnish
Instructions
1. Preheat your oven to 325°F (160°C). Your delicious journey begins here!
2. In a mixing bowl, combine the crushed graham crackers with melted butter. Press the mixture firmly into the bottom of a springform pan to form a sturdy crust. Bake for 10 minutes, then let it cool completely. Prepare for an enticing aroma to fill your kitchen!
3. To make the cheesecake filling, beat the softened cream cheese in a large bowl until creamy and smooth. Gradually add sugar, followed by sour cream, vanilla extract, and espresso powder. Mix until everything is fully blended and creamy.
4. Swirl in 1/2 cup of the salted caramel sauce, folding gently for a marbled effect. Make sure the mixture is evenly combined for that perfect taste.
5. Pour the filling over your cooled crust, smoothing the surface for a flawless finish. Bake for 55-60 minutes, checking for a gentle jiggle in the center. Cool the cheesecake in the oven with the door slightly open for an hour.
6. Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight if preferable. Patience makes perfect!
7. For the ganache, heat the heavy cream in a saucepan just to simmering. Pour it over the dark chocolate pieces and stir until completely smooth and glossy.
8. Pour the silky ganache over the chilled cheesecake, spreading it evenly. Drizzle the remaining salted caramel sauce over the top and sprinkle lightly with sea salt flakes. Serve slices that are sure to impress!