Caramel Macchiato Espresso Mascarpone Cheesecake with Salted Caramel

Picture a thick wedge of cheesecake that tastes like a caramel macchiato in dessert form. Crushed espresso beans, golden caramel and a silky mascarpone filling come together in one showstopping slice. Every bite gives you coffee, caramel and crunchy chocolate shavings at once.

This espresso mascarpone cheesecake is built for anyone who loves a coffee-shop drink and a dessert with real structure. The filling is dense and creamy, enriched with mascarpone and a touch of sour cream, and lightly infused with espresso. Ribbons of salted caramel run through the batter and across the top, so each slice carries a golden swirl.

The finish is simple but striking: piped whipped cream rosettes, a warm drizzle of salted caramel and fine shavings of dark coffee chocolate grated straight from a block. The result is tall, rich and dramatic, and it slices cleanly once it has chilled. Plan for a long chill, since a well-set cheesecake is worth the wait.

Ingredients

Why this recipe works

A cheesecake filling of cream cheese and mascarpone sets into a dense, smooth custard when baked gently at a moderate temperature.

Baking slowly keeps the eggs tender and prevents cracks, and the long cooling and chilling time firms the structure so the cake stands tall when sliced. Mascarpone adds a softer, slightly sweet richness that complements the espresso better than cream cheese alone.

Espresso works in the batter because coffee deepens the flavor of dairy and caramel without making the filling taste bitter. Adding the cooled espresso after the eggs keeps the batter smooth.

Crushed espresso beans in the crust add texture, a little crunch and a clear coffee note. Warm caramel stays fluid enough to drizzle, which is why it is added at the end, just before serving.

Notes and substitutions

Use full-fat cream cheese and mascarpone that have been softened to room temperature. Cold dairy forms lumps that stay in the batter, and low-fat versions lose the dense texture that makes this cheesecake so rich. Bring the eggs to room temperature as well so they blend in evenly.

A 9-inch springform pan with straight sides gives the tall, layered slice shown here. Wrap the outside of the pan in foil if you plan to bake it in a water bath.

For the coverture, a block of dark chocolate with a little espresso stirred in gives the same coffee flavor as the video. Substitutions for the caramel squares and espresso are listed below, and they keep the flavor profile close to the original.

• Golden caramel squares: Chopped soft caramels or a spoonful of extra salted caramel sauce
• Coffee-coverture chocolate: Bittersweet chocolate with 1/2 tsp instant espresso powder stirred in
• Brewed espresso: 2 tsp instant espresso powder dissolved in 2 tbsp hot water

Equipment

• 9-inch springform pan
• Box grater
• Food processor or resealable bag and rolling pin
• Stand mixer or hand mixer
• Metal offset spatula
• Piping bag with a star tip
• Metal cake server