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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Cappuccino Cheesecake

The Cappuccino Cheesecake was a favorite at the Purple Parrot Café, perfect for those nights when the dining room was dressed up with white linens and holiday cheer. Rich, creamy, and laced with espresso, it’s a decadent end to a Christmas feast or any special occasion.

Ingredients

For the Crust
2 ½ cups Chocolate Teddy Grahams crumbs
¼ cup granulated sugar
8 tablespoons salted butter, melted

For the Filling
1 ½ pounds cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
3 large egg yolks, room temperature
4 ounces chilled espresso
¼ cup heavy whipping cream
2 teaspoons pure vanilla extract

For the Topping
1 ½ cups sour cream
3 tablespoons confectioners’ sugar
1 teaspoon pure vanilla extract

Instructions

The perfect cheesecake starts with room-temperature ingredients. Make sure your cream cheese, eggs, and heavy cream are all fully softened before you begin mixing. For a smoother texture, take your time whipping the cream cheese until it’s completely free of lumps. When slicing, dip your knife in hot water and wipe it clean between each cut for those pristine slices that leave a lasting impression. And remember, cheesecake always tastes better the next day, once the flavors have had time to meld.

Serves 8 to 12

Preheat oven to 325°F

For the Crust
Combine the Chocolate Teddy Grahams crumbs, sugar, and melted butter in a medium-sized mixing bowl.
Pour the crust mixture into a 9-inch springform pan. Starting from the center, press the crust firmly onto the bottom, moving excess crumbs toward the outer edge. Press the remaining crust up the sides of the pan.
Place the pan on a baking sheet and bake for 8 minutes. Remove from the oven and let cool while preparing the filling.

For the Filling
Place the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on high for 1 minute, then scrape down the sides and bottom of the bowl with a rubber spatula. Repeat this process three times to ensure the cream cheese is smooth and fluffy.

Add the sugar to the whipped cream cheese and beat on high for 3 minutes, scraping the bowl every minute.
While beating, add the eggs one at a time, mixing well after each addition. Then add the egg yolks one at a time, mixing thoroughly.

Scrape down the bowl again and make sure there are no lumps in your batter. Continue beating if necessary until smooth.
Reduce the mixer speed to low and add the espresso, heavy cream, and vanilla extract. Mix just until the liquids are incorporated.

Pour the filling into the cooled crust and place the springform pan on a baking sheet.
Bake on the center rack for 60–70 minutes. When done, the center will just barely jiggle when you tap the side of the pan.

Using a Water Bath: For a smooth, crack-free texture, place the springform pan inside a larger baking pan and pour hot water halfway up the sides before baking.

Remove from the oven and let cool for 2 hours before adding the topping.

For the Topping
Combine the sour cream, confectioners’ sugar, and vanilla in a medium-sized bowl. Keep cold until ready to use.

After the cheesecake has cooled for 2 hours, spread the sour cream mixture evenly over the top. Cover lightly and refrigerate for at least 12 hours before serving.

Storing and Serving
The cheesecake is best when made a day in advance. Allow it to rest for at least 24 hours before serving to let the flavors fully meld. When serving, remove from the refrigerator about 15 minutes before slicing for the creamiest texture.

Options for Enhanced Flavor and Texture

Crust Enhancements

  • Add 1 tablespoon of finely ground espresso beans to the crust mixture for a richer, deeper flavor.
  • Swap salted butter for unsalted butter if you prefer a more savory note.

Filling Enhancements

  • Replace ½ pound of the cream cheese with mascarpone cheese for a silkier, more luxurious texture.
  • Add 1 to 2 teaspoons of high-quality espresso powder for intensified coffee flavor.
  • Swirl 4 ounces of melted dark chocolate (preferably 70% cacao) into the filling before baking for a marbled effect.
  • Drizzle salted caramel sauce over the top before serving for an extra layer of decadence.

Topping Enhancements

  • Fold ½ cup of lightly sweetened whipped cream into the sour cream topping for a softer, silkier finish.
  • Add 1 teaspoon of finely ground espresso powder or 1 tablespoon of Kahlúa to the topping for a coffee-infused touch.

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