Creamy Coffee Cheesecake (Print version)
A smooth baked coffee cheesecake with a chocolate cookie crust, espresso filling, ganache, and coffee whipped cream.
# Ingredients:
For the crust
01 -
2 1/2 cups (335 g) chocolate sandwich cookie crumbs, about 30 cookies
02 -
5 tablespoons (70 g) unsalted butter, melted
For the coffee cheesecake filling
03 -
24 oz (680 g) full-fat cream cheese, room temperature
04 -
1 cup (200 g) granulated sugar
05 -
2 tablespoons (16 g) all-purpose flour
06 -
1 cup (230 g) sour cream, room temperature
07 -
2 tablespoons instant espresso powder or instant coffee granules
08 -
2 tablespoons (30 ml) hot water
09 -
2 teaspoons vanilla extract
10 -
4 large eggs, room temperature
For the ganache
11 -
4 oz (115 g) semi-sweet chocolate, finely chopped
12 -
6 tablespoons (90 ml) heavy cream
For the coffee whipped cream
13 -
1 cup (240 ml) cold heavy cream
14 -
1/3 cup (38 g) powdered sugar
15 -
1 teaspoon instant espresso powder
16 -
1 teaspoon vanilla extract
17 -
Chocolate curls or cocoa powder, optional
# Instructions:
01 -
Heat the oven to 325°F. Line the bottom of a 9-inch springform pan with parchment, grease the sides, and wrap the outside with heavy-duty foil for a water bath.
02 -
Mix the cookie crumbs with melted butter until evenly moistened. Press firmly into the bottom and partway up the sides of the pan, then bake for 8-10 minutes. Reduce the oven to 300°F.
03 -
Beat cream cheese, sugar, and flour on low speed until smooth. Mix in sour cream. Dissolve espresso powder in hot water, then mix it into the batter with vanilla.
04 -
Add the eggs one at a time on low speed, mixing only until each egg is incorporated. Scrape the bowl as needed so the batter stays smooth.
05 -
Pour the filling into the crust. Set the springform pan in a roasting pan and add hot water halfway up the outside. Bake for 70-80 minutes, until the edges are set and the center still wobbles.
06 -
Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Crack the door for another 30 minutes, then remove the cheesecake and chill for at least 6 hours or overnight.
07 -
Warm the heavy cream until steaming, pour it over the chopped chocolate, and let it sit for 2 minutes. Stir smooth, spread over the chilled cheesecake, and refrigerate for 20 minutes to set.
08 -
Whip cold heavy cream with powdered sugar, espresso powder, and vanilla until stiff peaks form. Pipe or spoon around the cheesecake edge, add chocolate curls if using, and slice with a hot clean knife.
# Good to know:
01 -
Chill at least 6 hours before slicing. Overnight gives the cleanest texture.
02 -
Use instant espresso powder for the strongest coffee flavor with the least added liquid.
03 -
The cheesecake can be frozen without whipped cream for up to 2 months.