Light Coffee Cheesecake

Instructions

1. Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.

2. In a bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Mix well until the crumbs are coated with butter.

3. Press the crumb mixture firmly into the bottom of the prepared springform pan to form the crust. Place it in the refrigerator while you prepare the filling.

4. Dissolve the instant coffee powder in hot water and set it aside to cool.

5. In a large bowl, beat the cream cheese until smooth and creamy.

6. Gradually add 1 cup of sugar to the cream cheese, beating until well combined.

7. Add the vanilla extract and the cooled coffee mixture to the cream cheese mixture and mix until smooth.

8. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.

9. Stir in the sour cream until well combined.

10. Pour the filling over the chilled crust in the springform pan. Use a spatula to smooth the top.

11. Bake the cheesecake in the preheated oven for about 55-60 minutes, or until the center is set but slightly jiggly.

12. Once baked, turn off the oven and crack open the oven door slightly. Let the cheesecake cool in the oven for about an hour.

13. Remove the cheesecake from the oven and run a knife around the edges of the pan to loosen the cake. Let it cool completely at room temperature before refrigerating for at least 4 hours, preferably overnight.

14. When ready to serve, garnish your Light Coffee Cheesecake with a dollop of whipped cream and a sprinkle of chocolate curls if desired.