Description
Classic Creamy Coffee Cheesecake blends rich espresso flavors with smooth cream cheese perfection. Rich layers of coffee-infused goodness create a dessert you’ll savor with each delectable bite.
Ingredients
Scale
Oreo Crust:
- 30 Oreos, crushed into fine crumbs
- 1/2 teaspoon espresso powder
- 1/3 cup (80 milliliters) unsalted butter, melted
Main Cheesecake Ingredients:
- 24 ounces (680 grams) cream cheese, room temperature
- 3 eggs, room temperature
- 1 egg yolk, room temperature
- 1 cup (200 grams) granulated sugar
Complementary Cheesecake Ingredients:
- 1/2 cup (120 milliliters) sour cream, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons cornstarch
- 2 tablespoons espresso powder
Chocolate Ganache:
- 3.5 ounces (100 grams) dark chocolate
- 3.5 ounces (100 milliliters) heavy cream
- 1/2 teaspoon espresso powder
Coffee Whipped Cream:
- 2/3 cup (160 milliliters) cold heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon espresso powder
- 1 teaspoon vanilla extract
Instructions
- Prepare the baking vessel by lining a 9-inch springform pan with parchment paper and heating the oven to 350F (180C).
- Create the Oreo foundation by pulverizing cookies into fine crumbs using a food processor or sealed bag crushing method. Blend crumbs with espresso powder and melted butter until thoroughly combined.
- Press the Oreo mixture evenly into the pan’s bottom, ensuring a compact and uniform base.
- Bake the crust for 8 minutes, monitoring closely to prevent burning. Allow to cool completely at room temperature.
- Reduce oven temperature to 280F (140C). Blend cream cheese, sugar, sour cream, and vanilla until ultra-smooth using an electric mixer.
- Gently incorporate whisked eggs into the cream cheese mixture, avoiding overmixing. Sift cornstarch and espresso powder, stirring until fully integrated.
- Transfer batter over the cooled crust, eliminating air bubbles by gentle tapping. Bake approximately one hour until edges set but center remains slightly wobbly.
- After baking, crack the oven door open, allowing gradual cooling for 1-2 hours. Once at room temperature, wrap securely and refrigerate 5-8 hours.
- Craft chocolate ganache by combining dark chocolate, espresso powder, and heavy cream. Microwave for one minute, then let rest 10 minutes before stirring to silky perfection.
- Drizzle ganache over chilled cheesecake, spreading evenly with an offset spatula. Refrigerate to set the topping.
- Whip cold heavy cream with powdered sugar, espresso powder, and vanilla until stiff peaks form.
- Decorate cheesecake edges with piped coffee whipped cream using a star tip. Optional: garnish with chocolate shavings before serving chilled.
Notes
- Prevent Cracks: Bake the cheesecake in a water bath to create a moist environment and prevent surface cracking, ensuring a smooth, silky texture.
- Ingredient Temperature Matters: Always use room-temperature cream cheese and eggs to achieve a perfectly smooth and lump-free batter that blends seamlessly.
- Customize Coffee Intensity: Adjust the espresso powder quantity to control the coffee flavor – less for a subtle hint, more for a bold coffee punch.
- Gluten-Free Adaptation: Swap Oreo cookies with gluten-free chocolate sandwich cookies or use gluten-free graham crackers for the crust to make the dessert celiac-friendly.
- Prep Time: 30 minutes
- Cook Time: 1 hour 8 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 420
- Sugar: 28 g
- Sodium: 350 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg