Name: Sumptuous Espresso-Infused Biscuit and Cream Cheese Cake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups crushed digestive biscuits or graham crackers; 1/2 cup unsalted butter, melted; 1 tablespoon instant espresso powder; 1 tablespoon hot water; 16 oz cream cheese, softened; 3/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 cup heavy cream; 2 tablespoons sour cream; 1 tablespoon cornstarch; 2 large eggs; Cocoa powder or shaved chocolate for garnish

Jump to Recipe·Print Recipe

Prepare to fall head over heels for the Sumptuous Espresso-Infused Biscuit and Cream Cheese Cake, a show-stopping dessert that celebrates the deep, aromatic notes of espresso with the luxurious creaminess of cheesecake all atop a buttery biscuit base. This stunning cake seduces with its elegant layers, delivering delicate crunch, silky filling, and a whisper of coffee in every bite. Whether you’re impressing guests at a dinner party or treating yourself to a slice of afternoon bliss, this cake promises to transform any moment into something extraordinary.

Sumptuous Espresso-Infused Biscuit and Cream Cheese Cake Recipe - Recipe Image

Ingredients You’ll Need

Here’s the magic: you only need a handful of easily found ingredients to bring this dreamy dessert to life! Each ingredient plays its own vital role—think crunchy base, luscious filling, and the unmistakable warmth of espresso that ties it all together. Get ready for a kitchen adventure that smells as good as it tastes.

Crushed digestive biscuits or graham crackers (2 cups): These form the crisp and flavorful stage for your cheesecake, absorbing the buttery magic that keeps everything together.
Unsalted butter, melted (½ cup): Melted butter binds the biscuit crumbs, lending richness and keeping the base tender yet stable.
Instant espresso powder (1 tablespoon): This is your flavor hero—just the right amount infuses every bite with deep coffee aroma.
Hot water (1 tablespoon): Quickly dissolves the espresso, unlocking its boldness for the creamy filling.
Cream cheese, softened (16 oz): The heart of your cake, giving that signature tang and smoothness that makes this dessert unforgettable.
Granulated sugar (¾ cup): Sweetens the tangy cream cheese, perfectly balancing the espresso’s intensity.
Vanilla extract (1 teaspoon): Adds mellow, aromatic notes that round out the flavor profile.
Heavy cream (½ cup): Whips extra creaminess and a luscious mouthfeel into the cheesecake layer.
Sour cream (2 tablespoons): Brings a gentle tang that lightens up the decadence and enhances the silky texture.
Cornstarch (1 tablespoon): Ensures a perfect, sliceable set without heaviness.
Large eggs (2): Binds everything together, giving body and lift to the rich filling.
Cocoa powder or shaved chocolate (for garnish): A finishing flourish, adding elegance and just a hint of chocolate to the top.

How to Make Sumptuous Espresso-Infused Biscuit and Cream Cheese Cake

Step 1: Prepare the Espresso Mixture

Start by stirring the instant espresso powder into the hot water until fully dissolved. This step not only activates the intense flavors of the coffee, but also guarantees a silky-smooth infusion that will ripple throughout the entire Sumptuous Espresso-Infused Biscuit and Cream Cheese Cake. Set this aromatic mixture aside—it’s waiting for its starring role in the filling!

Step 2: Make the Biscuit Base

In a mixing bowl, combine the crushed digestive biscuits or graham crackers with the melted butter, stirring until every crumb glistens. Press this mixture firmly and evenly into the base of your 9-inch springform pan. This step is about building the backbone for your dessert—so press down with the back of a measuring cup or glass for a really sturdy crust. Pop it into your preheated oven and bake for 8–10 minutes, then allow it to cool while you move on to the filling.

Step 3: Create the Espresso-Infused Cream Cheese Filling

Now for the dreamy part! Using an electric mixer, beat the softened cream cheese with the sugar until the mixture is fluffy and completely lump-free. Gently blend in your vanilla extract, sour cream, and the reserved espresso mixture—watch as that gorgeous coffee color swirls in. Next, pour in the heavy cream and sprinkle the cornstarch over, mixing just enough to incorporate. Add in the eggs one at a time, beating softly and stopping as soon as each is mixed in; this keeps the filling supremely smooth and prevents overmixing.

Step 4: Assemble and Bake

Pour the espresso-infused filling over your cooled biscuit base, smoothing the top with a spatula for a flawless finish. Slide the pan into the oven and bake for 45–50 minutes. You’ll know your Sumptuous Espresso-Infused Biscuit and Cream Cheese Cake is ready when the edges look set but the center still gives a gentle jiggle when nudged. Once done, turn off the oven, crack open the door, and let your cake cool slowly in the oven for an hour—this prevents dreaded cracks and ensures the most luscious texture.

Step 5: Chill and Garnish

After cooling, transfer your cake to the refrigerator and chill for at least 4 hours, preferably overnight; this wait is pure anticipation, as the flavors deepen and the layers firm up to perfection. Right before serving, dust the top liberally with cocoa powder or sprinkle with curls of shaved chocolate for that little dash of wow.

How to Serve Sumptuous Espresso-Infused Biscuit and Cream Cheese Cake

Garnishes

Elevate this decadent treat with an irresistibly elegant finish: sift a snowy layer of cocoa powder or scatter delicate shavings of dark or milk chocolate over the top. For a truly dazzling look, add a few chocolate-covered espresso beans or a gentle spiral of whipped cream on each slice—these touches invite everyone to savor the Sumptuous Espresso-Infused Biscuit and Cream Cheese Cake with their eyes first!

Side Dishes

Pair each slice with a cup of strong black coffee or a creamy cappuccino to echo the cake’s espresso notes. For a delightful contrast, serve alongside a scoop of vanilla bean ice cream or a handful of tart fresh berries—their brightness helps balance the rich, velvety layers of your Sumptuous Espresso-Infused Biscuit and Cream Cheese Cake.

Creative Ways to Present

Get adventurous! Try slicing the cake into dainty bars for a bold coffee-themed dessert platter, or top mini cheesecakes with espresso and chocolate chips for an unforgettable afternoon tea spread. For special occasions, layer slices with chocolate sauce and edible gold leaf to make your Sumptuous Espresso-Infused Biscuit and Cream Cheese Cake the showpiece it deserves to be.

Make Ahead and Storage

Storing Leftovers

To keep every slice as luscious as the first, store leftover Sumptuous Espresso-Infused Biscuit and Cream Cheese Cake tightly wrapped (or in an airtight container) in the refrigerator. It’ll stay fresh and creamy for up to 5 days—though let’s be honest, it rarely lasts that long!

Freezing

Planning ahead or have a double batch? Great news: this cake freezes beautifully. Cut into individual slices, wrap each piece securely in plastic wrap, then pop in a freezer-safe bag. They’ll be ready for a midnight craving or surprise guests for up to two months! Thaw overnight in the fridge to enjoy creamy, crack-free results.

Reheating

While the Sumptuous Espresso-Infused Biscuit and Cream Cheese Cake is best enjoyed chilled, if you’d like a slightly softer texture, let a slice sit at room temperature for about 20 minutes before serving. No need for a microwave—just a little patience yields pure silky perfection.

FAQs

Can I use regular brewed espresso instead of instant espresso powder?

It’s best to stick with instant espresso powder, as it delivers a punchy coffee flavor without adding extra liquid. If you don’t have espresso powder, you could reduce brewed espresso to a concentrated shot, but be careful not to thin the batter too much.

What can I substitute for digestive biscuits or graham crackers?

Almost any crisp, not-too-sweet cookie works well—think vanilla wafers or shortbread. Just be sure to stick to a similar consistency so your base stays perfectly crumbly and firm.

How can I ensure my cheesecake doesn’t crack?

The secret is in gentle mixing (don’t overbeat the eggs!) and letting the cake cool gradually in a turned-off oven. Chilling overnight also allows for a firm, crack-free finish.

Can I make this cake gluten-free?

Absolutely! Swap out regular biscuits or crackers for your favorite gluten-free variety. Make sure all your other ingredients are gluten-free as well, and enjoy!

Is there a way to make the espresso flavor stronger?

For a robust boost, simply add an extra teaspoon of espresso powder to the hot water step. Or, for a mocha twist, swirl a bit of melted dark chocolate into the filling before baking.

Final Thoughts

If you’re craving a dessert that’s both cozy and sophisticated, it’s time to gather your ingredients for the Sumptuous Espresso-Infused Biscuit and Cream Cheese Cake and indulge in this creamy, coffee-kissed masterpiece. Trust me, one decadent slice will have you dreaming up new excuses to make it again and again. Happy baking!

Sumptuous Espresso-Infused Biscuit and Cream Cheese Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 21 reviews

Author: admin
Total Time: 1 hour 10 minutes (plus chilling time)
Yield: 12 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the rich flavors of coffee and cream cheese with this decadent Espresso-Infused Biscuit and Cream Cheese Cake. A perfect treat for coffee lovers and dessert enthusiasts alike!

Ingredients

Scale

For the Biscuit Base:

2 cups crushed digestive biscuits or graham crackers
1/2 cup unsalted butter, melted
1 tablespoon instant espresso powder
1 tablespoon hot water

For the Cream Cheese Filling:

16 oz cream cheese, softened
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup heavy cream
2 tablespoons sour cream
1 tablespoon cornstarch
2 large eggs

Cocoa powder or shaved chocolate for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C).
Prepare the Espresso Mixture: Dissolve the instant espresso powder in hot water and set aside.
Make the Biscuit Base: Mix crushed biscuits with melted butter, press into a pan, and bake.
Prepare the Cream Cheese Filling: Beat cream cheese and sugar, add vanilla, sour cream, and espresso mixture. Mix in heavy cream and cornstarch. Add eggs one at a time.
Bake the Cake: Pour filling over the crust, bake until set with a slight jiggle in the center. Cool and chill.
Serve: Dust with cocoa powder or garnish with shaved chocolate before serving.