Description
This Creamy Coffee Cheesecake is a luscious dessert combining rich cream cheese with bold espresso flavor. A crunchy Oreo crust sets the base, topped with a silky coffee-infused cheesecake filling, dark chocolate espresso ganache, and fluffy coffee whipped cream. Perfect for coffee lovers seeking an elegant and indulgent treat.
Ingredients
Crust
- 30 Oreos (crumbs)
- 1/2 tsp Espresso powder
- 1/3 cup Unsalted butter (melted)
Filling
- 24 oz Cream cheese (room temperature, full fat)
- 1/2 cup Sour cream (room temperature)
- 1 cup Granulated sugar
- 2 tsp Vanilla extract
- 3 Eggs (room temperature)
- 1 Egg yolk (room temperature)
- 2 tbsp Cornstarch
- 2 tbsp Espresso powder
Ganache
- 3.5 oz Dark chocolate
- 3.5 oz Heavy cream
- 1/2 tsp Espresso powder (adjust to taste)
Whipped Cream Topping
- 2/3 cup Heavy cream (cold)
- 2 tbsp Powdered sugar
- 1 tsp Espresso powder
- 1 tsp Vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 180°C (350°F). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides to prevent sticking.
- Make the Oreo Crust: Pulse the Oreos in a food processor until fine crumbs form. Alternatively, crush them in a sealed bag using a rolling pin. Combine the Oreo crumbs, espresso powder, and melted butter in a small bowl, mixing thoroughly.
- Form and Bake Crust: Press the crumb mixture firmly and evenly into the bottom of the prepared pan. Bake the crust at 180°C (350°F) for 8 minutes, then remove and set aside to cool. Reduce oven temperature to 140°C (280°F).
- Prepare Cheesecake Filling: In a large bowl, beat the room-temperature cream cheese, granulated sugar, sour cream, and vanilla extract with a hand mixer on low speed until smooth and creamy.
- Add Eggs: Whisk the eggs and egg yolk separately, then gradually add them to the cream cheese mixture, mixing just until combined to avoid incorporating excess air.
- Add Dry Ingredients: Sift in the cornstarch and add the espresso powder. Gently mix with a spatula until smooth, scraping the bowl sides to ensure a lump-free batter.
- Bake Cheesecake: Pour the filling over the cooled crust and tap the pan to release air bubbles. Bake at 140°C (280°F) for 60-70 minutes until the edges are set but the center slightly wobbles.
- Cool Cheesecake: Turn off the oven and prop the door open. Let the cheesecake cool inside for 1 to 2 hours to prevent cracking.
- Chill: Cover the pan with plastic wrap and refrigerate for at least 5 hours or overnight to fully set the cheesecake.
- Prepare Ganache: Heat the dark chocolate, heavy cream, and espresso powder in the microwave in 30-second intervals, stirring in between. Let sit for 10 minutes, then whisk until smooth and glossy.
- Apply Ganache: Pour the ganache over the chilled cheesecake, smoothing the top. Return to the fridge for 15 minutes to allow it to set.
- Make Whipped Cream: Whip the cold heavy cream with powdered sugar, espresso powder, and vanilla extract until stiff peaks form.
- Decorate: Pipe the coffee whipped cream around the edges of the cheesecake using a star tip and garnish with chocolate shavings for an elegant finish.
Notes
- Using room temperature cream cheese and eggs helps ensure a smooth, lump-free batter.
- Do not overmix the batter to prevent excess air which can cause cracks.
- Cooling the cheesecake gradually in the oven prevents surface cracks.
- The espresso powder intensity can be adjusted according to taste for stronger coffee flavor.
- For a more intense coffee flavor, you can increase espresso powder slightly in the crust and filling.
- Make sure the ganache is completely smooth before pouring over cheesecake to get a shiny finish.
- Chilling the cheesecake overnight is recommended for the best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
