Creamy Coffee Cheesecake (Print Version)
# Ingredients:
→ For the Oreo crust
01 -
30 Oreos, crushed into fine crumbs
02 -
½ teaspoon espresso powder
03 -
⅓ cup unsalted butter, melted
→ For the coffee cheesecake filling
04 -
24 oz cream cheese, room temperature
05 -
½ cup sour cream, room temperature
06 -
1 cup granulated sugar
07 -
2 teaspoons vanilla extract
08 -
3 eggs, room temperature
09 -
1 egg yolk, room temperature
10 -
2 tablespoons cornstarch
11 -
2 tablespoons espresso powder
→ For the chocolate ganache
12 -
3.5 oz dark chocolate
13 -
3.5 oz heavy cream
14 -
½ teaspoon espresso powder (add more for more intense flavor)
→ For the coffee whipped cream
15 -
⅔ cup cold heavy cream
16 -
2 tablespoons powdered sugar
17 -
1 teaspoon espresso powder
18 -
1 teaspoon vanilla extract
# Instructions:
01 -
Line a 9-inch springform pan with parchment paper and preheat your oven to 350°F (180°C).
02 -
Pulse Oreos in a food processor until fine crumbs form. (If you don't have a food processor, place the Oreos in a ziplock bag and crush them with a cup.) In a mixing bowl, combine the Oreo crumbs, espresso powder, and melted butter until well mixed. Press the mixture evenly and firmly into the bottom of the prepared springform pan.
03 -
Bake the crust in the preheated oven for 8 minutes. Keep an eye on it to make sure it doesn't burn. Remove from the oven and let it cool to room temperature.
04 -
Lower the oven temperature to 280°F (140°C). In a large mixing bowl, add the room-temperature cream cheese, granulated sugar, sour cream, and vanilla extract. Mix with an electric hand mixer until the cream cheese is creamy and smooth.
05 -
Lightly whisk the eggs with a fork, then add them to the cream cheese batter and mix until smooth. Be careful not to overmix. Sift the cornstarch and add the espresso powder to the mixture, mixing until well combined. Scrape down the sides of the bowl to ensure everything is evenly incorporated.
06 -
Pour the cheesecake batter over the cooled crust. Gently tap the pan on a flat surface to release any air bubbles. Bake in the 280°F (140°C) oven for about an hour, or until the edges are set but the middle is still slightly jiggly.
07 -
When done baking, open the oven door halfway and allow the cheesecake to cool gradually to room temperature (about 1-2 hours). Once cooled, wrap the cheesecake tightly with plastic wrap and refrigerate for at least 5 hours or preferably overnight.
08 -
In a small bowl, combine the dark chocolate, espresso powder, and heavy cream. Microwave for about a minute, then let sit for 10 minutes to allow the chocolate to melt. Stir until smooth and silky.
09 -
Pour the chocolate ganache over the chilled cheesecake and smooth it out with an offset spatula. Return the cheesecake to the refrigerator to allow the ganache to set while you prepare the whipped cream.
10 -
In a large mixing bowl, whip together the cold heavy cream, powdered sugar, espresso powder, and vanilla extract until stiff peaks form.
11 -
Pipe the coffee whipped cream around the edges of the cheesecake using a star tip. If desired, garnish with chocolate shavings. Slice and serve chilled.
# Notes:
01 -
For a perfectly smooth cheesecake, ensure all refrigerated ingredients (cream cheese, eggs, sour cream) are at room temperature before mixing.
02 -
To prevent cracks, avoid overmixing the batter and don't open the oven door during baking.
03 -
This cheesecake can be made up to 3 days in advance and stored in the refrigerator, making it perfect for special occasions.