Creamy Coffee Cheesecake
This coffee cheesecake is made with an Oreo crust, coffee cheesecake filling, topped with chocolate ganache, and coffee whipped cream.
Ingredients
For the oreo crust
- 30 Oreos crumbs
- ½ teaspoon Espresso powder
- ⅓ cup Butter melted, unsalted
For the coffee cheesecake filling
- 24 oz Cream cheese room temp
- ½ cup Sour cream room temp
- 1 cup Granulated sugar
- 2 teaspoon Vanilla extract
- 3 Eggs room temp
- 1 Egg yolk room temp
- 2 tablespoon Cornstarch
- 2 tablespoon Espresso powder
For the chocolate ganache
- 3.5 oz Dark chocolate
- 3.5 oz Heavy cream
- ½ teaspoon Espresso powder you can add more for more intense flavor
For the coffee whipped cream
- ⅔ cup Heavy cream cold
- 2 tablespoon Powdered sugar
- 1 teaspoon Espresso powder
- 1 teaspoon Vanilla extract
Instructions
- Prepare a 9-inch springform pan with parchment paper, and preheat an oven to 180c (350f).
- Start by making the crust: pulse Oreos in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the Oreos in a Ziplock bag and smash the Oreos with a cup until fine crumbs form.
- Into a small to medium mixing bowl, add the Oreos, and espresso powder. Mix with a spoon until well combined.
- Add the melted butter to the crumbs and mix until well combined.
- Transfer the crumbs into a prepared 9-inch springform pan, pressing evenly and firmly into the pan.
- Bake the crust in a 180c (350f) preheated oven for 8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.
- Lower the temperature to 140c (280f). In a large mixing bowl, add the room-temperature cream cheese, granulated sugar, sour cream, and vanilla extract, and mix with an electric hand mixer until the cream cheese is creamy.
- Whisk the eggs with a fork, add them to the cream cheese batter, and mix until the mixture is creamy and smooth. Do not overbeat the mixture to prevent too many bubbles from forming.
- Sift the cornstarch add the espresso powder to the mixture and mix until well combined.
- Scrape down the sides of the bowl to make sure you get everything mixed.
- Pour the cheesecake batter over the crust, and release air bubbles by gently tapping the pan onto a flat surface.
- Bake the cheesecake in a 140c (280f) preheated oven for about an hour or until the edges of the cheesecake are set, but the middle is a bit jiggly.
- Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours.
- After the cheesecake is cooled, wrap the cheesecake with plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
- Make the chocolate ganache: melt dark chocolate, espresso powder, and heavy cream in a small to medium mixing bowl in the microwave for about a minute.
- Let the chocolate and the cream sit for 10 minutes for the chocolate to melt, then mix until the chocolate ganache is smooth and silky.
- Pour the chocolate ganache on top of the cheesecake and smooth it out with an offset spatula. Place the cheesecake in the fridge to allow the ganache to set while you make the coffee whipped cream.
- Make coffee whipped cream by whipping heavy cream, powdered sugar, espresso powder, and vanilla extract in a large mixing bowl until stiff peaks form.
- Pipe the whipped cream with a star tip around the edges of the cheesecake and top with chocolate shavings. Serve and enjoy!
Notes
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a springform tin. We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and will not crack.
- Let your cheesecake chill in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your ingredients are at room temperature like eggs, sour cream, and cream cheese.
- Don’t overbeat the mixture! It's really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Don't open the oven door before the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
Nutrition
Calories: 621kcalCarbohydrates: 49gProtein: 8gFat: 45gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 158mgSodium: 362mgPotassium: 292mgFiber: 2gSugar: 34gVitamin A: 1380IUVitamin C: 0.2mgCalcium: 103mgIron: 5mg
Tried this recipe?Let us know how it was!