Next, I whisk the eggs and sugar together until the mixture becomes smooth, pale, and slightly fluffy. This step only takes a few minutes, but it gives the cheesecake a lighter texture. Then I add the Greek yogurt, freshly brewed espresso, vanilla extract, and a pinch of salt. As soon as the espresso is mixed in, the batter develops the most incredible coffee aroma that fills my kitchen.
Once everything is fully combined, I sprinkle in the cornstarch and continue whisking until the batter becomes perfectly smooth. I make sure there are no lumps because that creates the silky texture I love. Then I pour the batter into the prepared baking pan and gently smooth the surface with a spatula. A few light taps on the counter help release any trapped air bubbles.
Finally, I bake the cheesecake for 30 to 35 minutes, until the top is lightly golden and the center is just set with a slight jiggle. I let it cool completely at room temperature before transferring it to the refrigerator for at least 1 to 2 hours. Whenever I have the patience, I chill it overnight because the coffee flavor becomes even richer and the texture turns incredibly creamy.
Pro Tips for Best Results
I tested this recipe using freshly brewed espresso and instant coffee, and freshly brewed espresso gave the cheesecake a much richer aroma and deeper flavor. If you have an espresso machine, it’s definitely worth using.
Another thing I’ve learned is not to overmix after adding the cornstarch. Once the batter is smooth, stop whisking to avoid incorporating too much air.
For the creamiest texture, I always chill the cheesecake overnight. It slices much more cleanly and the espresso flavor becomes beautifully balanced.
Common Mistakes to Avoid
The biggest mistake I made the first time was using hot espresso straight from the machine. I now let it cool slightly before adding it to the batter so it blends smoothly without affecting the eggs. (See the next page below to continue…)