With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 min on low speed. Then gradually add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and add the instant espresso powder, and let it mix for 1 min on low speed.
600 g cream cheese, 150 g granulated sugar, 2 tablespoon instant espresso powder
Now add the sour cream and vanilla extract and let it mix until combined. Then add one egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.
75 g sour cream 18%, 1 teaspoon vanilla extract, 3 large eggs
Pour the cheesecake batter into the cake pan and give it a few taps on the counter to let any air bubble out. Make sure to check that the aluminum foil hasn’t ripped anywhere.
Boil up water in a kettle. In a big metal tin that is at least 5 cm tall, add the boiling water and place the cheesecake in the water bath. The water should come up about ⅓ up the side of the cheesecake pan. Gently lift the pan into the oven so no water gets under the aluminum foil.
Bake for 1 hour and 20 min.
Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
Then take it out of the oven and remove it from the water bath. Take off the aluminum foil and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature.
Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.