Espresso Bean Cheesecake

Name: Espresso Bean Cheesecake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 3 Tbsps butter, melted; 170 grams chocolate wafer cookies; 680 grams packages each) cream cheese, at room temperature; 4 larges eggs; 79 milliliters coarsely ground dark-roasted coffee beans (see notes); 296 milliliters sugar; 2 teaspoons vanilla; 118 milliliters whipping cream

Espresso Bean Cheesecake requires about 45 minutes from start to finish. One portion of this dish contains approximately 6g of protein, 29g of fat, and a total of 418 calories. This recipe serves 12. A mixture of coarsely ground dark-roasted coffee beans, eggs, cream cheese, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

In a food processor, whirl cookies into fine crumbs; you should have 1 1/2 cups.

Ingredients you will need

Equipment you will use

Food Processor

Pour into a 9-inch cheesecake pan with removable rim; add butter and mix. Press mixture over bottom and 1/2 inch up sides of pan.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

In a 1- to 2-quart pan over medium-high heat, combine cream and coffee beans. Bring to a simmer, remove from heat, cover, and let stand 1 hour.

Ingredients you will need

Coffee Beans

Cream

Equipment you will use

Frying Pan

Pour mixture through a fine strainer, pressing to extract as much of the liquid as possible (the finer grounds will pass through the strainer); discard residue.

Ingredients you will need

Extract