Description
Classic coffee cheesecake delivers rich, creamy indulgence with bold espresso notes and a crumbly graham cracker base. Smooth cream cheese filling and chocolate drizzle create an irresistible dessert you’ll savor until the last delectable bite.
Ingredients
Scale
- 24 oz (680 g) cream cheese, full-fat, brick style
- 25 Oreo cookies (including filling and wafers)
- 1 ¼ cups (250 g) white sugar
- 3 large eggs
- ⅓ cup (75 g) unsalted butter, melted
- 2–3 tsps instant coffee powder
- 1 tbsp (15 ml) hot water
- ⅔ cup (160 ml) sour cream
- ⅔ cup (160 ml) heavy cream
- ½ cup (120 ml) heavy cream
- 6 oz (170 g) dark chocolate (50-70%)
- 1 tsp vanilla extract
- 1 tsp instant coffee powder (optional)
- 1 tsp instant coffee powder (optional)
Instructions
- Prepare Crust: Pulverize Oreo cookies into fine crumbs, blend with melted butter, and press firmly into a foil-wrapped 9-inch springform pan. Bake at 350°F for 10 minutes, then reduce temperature to 325°F.
- Create Coffee Base: Dissolve instant coffee granules in hot water. In a large mixing bowl, cream cream cheese and sugar until smooth, incorporating the coffee thoroughly. Blend in vanilla extract and sour cream until uniform.
- Incorporate Eggs: Gently add eggs one at a time at low mixer speed, blending just until combined without overmixing.
- Water Bath Technique: Position the wrapped springform pan inside a larger roasting pan. Pour cheesecake batter over the crust, smoothing the surface. Fill the roasting pan with very hot water, reaching halfway up the springform pan’s sides.
- Baking Process: Bake for 50-60 minutes until the top sets with a subtle center jiggle. Remove from oven and cool to room temperature.
- Chill and Prepare Ganache: Refrigerate cheesecake for at least 6 hours. Create chocolate ganache by pouring near-boiling cream infused with coffee over chopped dark chocolate, whisking until smooth.
- Final Decoration: Remove cheesecake from springform pan. Pour ganache evenly over the surface, allowing it to drape down the sides. Whip heavy cream with coffee granules until stiff peaks form.
- Serve and Garnish: Top with coffee-infused whipped cream and chocolate curls. Refrigerate until serving to maintain optimal texture and flavor.
Notes
- Prevent Crust Crumbling: Press cookie crumbs firmly and evenly to create a solid, compact base that won’t fall apart when serving.
- Master Water Bath Technique: Wrap springform pan completely in foil to prevent water seepage and ensure even, gentle baking for a crack-free cheesecake.
- Control Egg Incorporation: Add eggs one at a time and mix minimally to maintain a smooth, silky texture without introducing air bubbles.
- Chill for Flavor Perfection: Refrigerate overnight to allow coffee and chocolate flavors to develop fully and achieve ideal cheesecake consistency.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts, Drinks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 390
- Sugar: 25 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg