Espresso Coffee Cheesecake Recipe
Ingredients:
- 1 cup of crushed graham crackers (these are like little crunchy cookies!)
- 1/4 cup of melted butter (this helps hold everything together)
- 2 cups of cream cheese (this is the main part that makes it creamy)
- 1 cup of sugar (this makes it sweet and yummy)
- 1 teaspoon of vanilla extract (this adds a nice flavor)
- 2 eggs (these help make it fluffy)
- 1/2 cup of strong brewed espresso (this is the coffee part that gives it a kick!)
Instructions:
1. Make the Crust:
- First, we need to make the bottom of our cheesecake! In a bowl, mix the crushed graham crackers and melted butter together. It should look like wet sand.
- Now, take a round cake pan and press the mixture into the bottom. This will be our crust!
2. Mix the Filling:
- In another big bowl, put the cream cheese and sugar. Use a mixer (or a whisk if you want to be strong!) to mix them until it’s smooth and creamy.
- Next, add the vanilla extract and the eggs one at a time. Mix well after each egg.
- Finally, pour in the espresso and mix until everything is combined. It should smell like coffee!
3. Pour and Bake:
- Now, pour the creamy mixture over the crust in the cake pan.
- Ask an adult to help you put it in the oven at 325°F (about 160°C) for about 50-60 minutes. It’s ready when the edges are set but the middle is still a little jiggly.
4. Cool Down:
- After baking, let it cool down for a bit, then put it in the fridge for at least 4 hours (or overnight if you can wait!). This helps it get nice and firm.
5. Serve and Enjoy:
- When it’s ready, you can slice it up and enjoy your delicious espresso coffee cheesecake!
Serving Size:
1 slice (makes about 12 slices)
Nutritional Values (per slice):
- Calories: 250
- Protein: 4g
- Carbohydrates: 30g
- Fat: 14g
- Sugar: 10g
Estimated Cooking Time:
- Preparation: 20 minutes
- Baking: 50-60 minutes
- Cooling: 4 hours (or overnight)
Enjoy making your cheesecake! It’s going to be super tasty!
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