Coffee Cheesecake
Indulge in creamy cheesecake with rich espresso and chocolate.
Equipment
- 9" Springform Pan
- Food Processor
Ingredients
Oreo Crust
- 20 pieces Oreos
- ¼ cup unsalted butter melted
Coffee Cheesecake
- 32 ounces full-fat cream cheese softened
- 1 cup granulated sugar
- 8 ounces full-fat sour cream at room temperature
- 1 Tablespoon vanilla extract
- 4 large eggs at room temperature
- 3 Tablespoons espresso powder
Chocolate Espresso Ganache
- 1 cup semi-sweet chocolate chips
- 1 teaspoon espresso powder
- ½ cup heavy whipping cream
Coffee Whipped Cream
- ½ cup heavy whipping cream
- ½ Tablespoon granulated or powdered sugar
- 1 teaspoon espresso powder
Instructions
- Preheat oven to 325ºF (162ºC). Prepare a 9" springform pan with nonstick spray.
- Crush Oreos in a food processor until fine. Mix with melted butter.
- Press mixture into the pan and bake for 8 minutes. Let cool.
- Beat cream cheese until smooth. Add sugar and mix well.
- Lower speed, add sour cream and vanilla, mix until combined.
- Add eggs one at a time, mixing on low until incorporated.
- Blend in espresso powder gently. Pour batter into the pan.
- Create a water bath and bake for 1 hour 20 minutes. Cool in the oven for 1 hour, then on a rack for 2 hours. Chill in the fridge for at least 6 hours.
- Loosen cheesecake from the pan.
- Heat cream until bubbling, pour over chocolate chips and espresso powder. Stir until smooth.
- Pour ganache over cheesecake and let set for 15 minutes.
- Whip cream, sugar, and espresso powder until stiff peaks form.
- Spread or pipe over ganache. Slice and serve. Store leftovers in the fridge for up to 5 days.
Notes
Feel free to adjust the sweetness of the whipped cream to your liking.
