Forget Your Morning Cappuccino – This Cheesecake’s Got You Covered!

I was surprised at how well this Cheesecake held together after I pulled it from the fridge. I thought the combination of all the ingredients might make it crack but at the end it was firm and really tasted good.

Let's Get Started…

For the crust:

16 Tbs. (2 sticks) cold unsalted butter, cut into
small pieces

1/2 cup granulated sugar

1 1/4 cups all-purpose flour

1/4 cup rice flour

1/2 cup cocoa powder

Large pinch of salt

For the cheesecake:

1 1/2 lb. cream cheese, at room temperature

1 cup granulated sugar

4 eggs

1 lb. sour cream

2 Tbs. instant espresso powder, preferably
Medaglia D’Oro

Combine the butter, granulated sugar, all-purpose flour, rice flour, cocoa powder and salt.

Bake the crust for 30 minutes. Let cool completely.

Beat the cream cheese on medium speed until smooth. Add the granulated sugar and beat until smooth. Add the eggs 1 at a time, beating well after each addition. Stir in the sour cream and espresso powder and mix until smooth.

Spread the batter evenly over the crust. Place the springform pan in a large roasting or baking pan, then place on the oven rack. Carefully fill the roasting pan halfway with hot water. Bake for 1 1/4 to 1 1/2 hours.