Photo: Toa Heftiba
Espresso Cheesecake
10 ingredients
one large 8-inch cheesecake or eight mini-springform cheesecakes
openrecipes
Estimated Nutrition (whole recipe, rough)
950
Calories
22g
Protein
37g
Fat
127g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Coffee | not in our table | 0 |
| Beans | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes