If you’re a coffee enthusiast and a cheesecake aficionado, you’re in for a real treat! This Coffee Cheesecake recipe combines the rich, aromatic flavors of coffee with the creamy, silky texture of cheesecake, all nestled on a delightful Oreo crust. Whether you’re looking to impress guests at a dinner party or simply indulge in a luxurious dessert at home, this recipe is sure to satisfy your cravings. Let’s dive into the process of making this heavenly dessert.
Ingredients:
For the Oreo Crust:
- 32 Oreos
- 6 tablespoons (84 g) salted butter, melted
For the Coffee Cheesecake:
- 32 oz (907 g) cream cheese, softened
- 1 cup (200 g) granulated white sugar
- 1 tablespoon (8 g) cornstarch
- 1 tablespoon (15 ml) vanilla extract
- 2 tablespoons (8 g) instant coffee
- ⅓ cup (82 g) sour cream, at room temperature
- 3 eggs, at room temperature
- 3 egg yolks, at room temperature
For the Coffee Ganache:
- 3 tablespoons (45 ml) heavy cream
- 1 ½ teaspoons (2 g) instant coffee
- 4.5 oz (127 g) white chocolate bar, chopped
Directions:
For the Oreo Crust:
- Preheat your oven to 350°F (175°C).
- Pulse Oreos in a food processor until finely ground.
- Mix in melted butter, then press into the bottom and up the sides of a 9-inch springform pan.
- Bake for 10 minutes, then let it cool.
For the Cheesecake:
- Mix cream cheese, sugar, and cornstarch until smooth.
- Dissolve instant coffee in vanilla extract, then add to the mixture along with sour cream.
- Add eggs one at a time, fully incorporating each before adding the next.
- Pour the mixture into the prepared crust.
- Bake in a water bath at 350°F (175°C) for 1 hour. After baking, turn off the oven, leave the door ajar, and let the cheesecake cool inside for another hour.
- Chill in the refrigerator for at least 8 hours.
For the Ganache:
- Heat cream and coffee until the coffee is dissolved.
- Melt with white chocolate over a double boiler.
- Pour over the chilled cheesecake.
- Refrigerate until the ganache is set.
Prep Time: 30 minutes | Cooking Time: 2 hours | Chill Time: 8 hours | Total Time: 10 hours 30 minutes | Servings: 14 slices
This Coffee Cheesecake is more than just a dessert; it’s a celebration of flavor, texture, and the love of coffee. The smooth, rich coffee-infused cheesecake filling, combined with the crunchy, buttery Oreo crust and the velvety coffee ganache, creates a multi-layered dessert that’s both sophisticated and deeply satisfying. Each bite is a blend of comforting familiarity and exciting complexity, making it a perfect choice for any occasion that calls for something special.
Whether you’re a seasoned baker or trying your hand at cheesecake for the first time, this recipe is straightforward and yields impressive results. Remember, the key to a great cheesecake is patience—allowing it to cool slowly and chill thoroughly ensures the perfect texture and flavor.
So, next time you’re in the mood for a dessert that combines your love of coffee and cheesecake, give this recipe a try. It’s guaranteed to become a new favorite, offering a delightful twist on traditional cheesecake that will enchant both coffee lovers and dessert enthusiasts alike. Enjoy!
Coffee Cheesecake
Ingredients:
For the Oreo Crust
32 Oreos
6 tablespoons (84 g) salted butter, melted
For the Coffee Cheesecake
32 oz (907 g) cream cheese, softened
1 cup (200 g) granulated white sugar
1 tablespoon (8 g) cornstarch
1 tablespoon (15 ml) vanilla extract
2 tablespoons (8 g) instant coffee
⅓ cup (82 g) sour cream, at room temperature
3 eggs, at room temperature
3 egg yolks, at room temperature
For the Coffee Ganache
3 tablespoons (45 ml) heavy cream
1 ½ teaspoons (2 g) instant coffee
4.5 oz (127 g) white chocolate bar, chopped
Directions:
For the Oreo Crust: Preheat oven to 350°F (175°C). Pulse Oreos in a food processor until finely ground. Mix in melted butter, press into the bottom and up the sides of a 9-inch springform pan. Bake for 10 minutes, then cool.
For the Cheesecake: Mix cream cheese, sugar, and cornstarch until smooth. Dissolve instant coffee in vanilla extract, add to the mixture along with sour cream. Add eggs one at a time, fully incorporating each before adding the next. Pour into the prepared crust. Bake in a water bath at 350°F (175°C) for 1 hour. Turn off the oven, leave the door ajar, and cool the cheesecake inside for another hour. Chill in the refrigerator for at least 8 hours.
For the Ganache: Heat cream and coffee until coffee is dissolved. Melt with white chocolate over a double boiler. Pour over the chilled cheesecake. Refrigerate until the ganache is set.
Prep Time: 30 minutes | Cooking Time: 2 hours | Chill Time: 8 hours | Total Time: 10 hours 30 minutes | Servings: 14 slices