Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened
  • 1 large egg
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 24 oz cream cheese, room temperature
  • 0.75 cup granulated sugar
  • 3 large eggs, room temperature
  • 0.5 cup sour cream, room temperature
  • 3 tbsp instant espresso powder
  • 2 tbsp heavy cream
  • 1 tsp lemon juice
  • 0.5 cup all-purpose flour
  • 0.5 cup brown sugar, packed
  • 1 tsp ground cinnamon
  • 4 tbsp unsalted butter, cold and cubed

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Line the bottom with parchment paper.
  2. Whisk the flour, sugar, baking powder, and salt in a bowl.
  3. Cream the softened butter until pale, then beat in the egg and sour cream until smooth.
  4. Fold in the dry ingredients until just combined. Spread the batter evenly across the bottom of the pan.
  5. Par-bake the crust for 10 minutes to set the structure.
  6. Beat the room-temperature cream cheese and sugar on low speed until the mixture is velvety and free of lumps.
  7. Add eggs one at a time, mixing on the lowest setting just until incorporated to avoid adding excess air.
  8. Stir in the sour cream, lemon juice, and heavy cream.
  9. Sift in the instant espresso powder and fold it in with a spatula until the filling is smooth.