Creamy Coffee Cheesecake

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Few things bring as much comfort as the rich, aromatic taste of coffee. Pair that with a luscious cheesecake, and you have a dessert destined to impress! This Creamy Coffee Cheesecake is a show-stopper with its layers of flavors and textures—from a crunchy Oreo crust to a silky coffee-infused filling, topped with velvety chocolate ganache and light coffee whipped cream. It’s a delight for coffee enthusiasts and dessert lovers alike!

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Why You’ll Love This Recipe

The creamy coffee cheesecake offers a sophisticated twist to classic cheesecake. The espresso powder in the crust, filling, and whipped cream gives the dessert a robust coffee essence without overwhelming the palate. The layers of chocolate ganache and whipped cream add contrasting textures that make every bite an experience.

Let’s dive into the ingredients and the preparation process to bring this dessert to life.

Ingredients Breakdown

For the Oreo Crust

• 30 Oreos (crumbled) – These create a rich, chocolatey base. You can use a food processor or a sturdy bag and rolling pin to get fine crumbs.
• ½ teaspoon espresso powder – This enhances the coffee flavor of the crust, giving a slight bitterness to balance the sweetness.
• ⅓ cup unsalted butter (melted) – Acts as a binding agent for the crumbs and adds richness to the crust.

For the Coffee Cheesecake Filling

• 24 oz cream cheese (room temperature) – The base of the cheesecake, ensuring a creamy texture.
• ½ cup sour cream (room temperature) – Adds a slight tang, balancing the sweetness and enhancing the creamy consistency.
• 1 cup granulated sugar – Sweetens the filling to perfection.
• 2 teaspoons vanilla extract – Brings a subtle warmth to complement the coffee.
• 3 large eggs + 1 egg yolk (room temperature) – Provides structure, creating that luscious, custard-like texture.
• 2 tablespoons cornstarch – Thickens the filling and contributes to a smooth texture.
• 2 tablespoons espresso powder – Infuses the filling with a deep coffee flavor.

For the Chocolate Ganache

• 3.5 oz dark chocolate – Adds a luxurious, rich layer of chocolate. Dark chocolate pairs well with coffee, adding depth to the flavor.
• 3.5 oz heavy cream – Creates a silky consistency for the ganache.
• ½ teaspoon espresso powder – Intensifies the chocolate flavor with a hint of coffee.

For the Coffee Whipped Cream

• ⅔ cup heavy cream (cold) – Whips into a light, airy topping.
• 2 tablespoons powdered sugar – Sweetens the whipped cream just enough to balance the espresso.
• 1 teaspoon espresso powder – Adds coffee flavor to the whipped cream.
• 1 teaspoon vanilla extract – Complements the coffee, creating a well-rounded flavor profile.

Step-by-Step Instructions

1. Prepare the Crust

• Preheat your oven to 180°C (350°F) and line a 9-inch springform pan with parchment paper.
• Using a food processor, pulse 30 Oreos into fine crumbs. (Alternatively, place Oreos in a zip-lock bag and crush them with a rolling pin.)
• In a mixing bowl, combine Oreo crumbs and ½ teaspoon espresso powder, stirring until well-blended.
• Add ⅓ cup melted butter and mix until all crumbs are coated.
• Press the mixture into the bottom of your prepared pan, creating an even layer.
• Bake for 8 minutes. Set aside to cool.

2. Prepare the Coffee Cheesecake Filling

• Reduce oven temperature to 140°C (280°F).
• In a large mixing bowl, beat 24 oz room-temperature cream cheese until smooth and creamy.
• Add ½ cup sour cream, 1 cup granulated sugar, and 2 teaspoons vanilla extract, mixing until combined.
• Lightly whisk 3 eggs and 1 egg yolk. Gradually incorporate them into the mixture. Avoid overmixing to prevent air bubbles.
• Sift in 2 tablespoons cornstarch and add 2 tablespoons espresso powder. Mix gently until smooth.
• Pour the filling over the cooled crust and tap the pan on the counter to release any trapped air bubbles.
• Bake for 1 hour, or until edges are set and the center remains slightly jiggly.

3. Cooling and Chilling

• Turn off the oven and let the cheesecake cool inside for 1-2 hours with the door ajar. This gradual cooling helps prevent cracks.
• Wrap the cooled cheesecake tightly in plastic wrap and refrigerate for at least 5 hours to set.

4. Prepare the Chocolate Ganache

• Place 3.5 oz dark chocolate, 3.5 oz heavy cream, and ½ teaspoon espresso powder in a bowl.
• Microwave for 1 minute. Let it sit for 10 minutes, then stir until smooth and glossy.
• Pour the ganache over the cheesecake, smoothing it with a spatula. Refrigerate briefly to set the ganache.

5. Make the Coffee Whipped Cream

• In a chilled mixing bowl, whip ⅔ cup cold heavy cream, 2 tablespoons powdered sugar, 1 teaspoon espresso powder, and 1 teaspoon vanilla extract until stiff peaks form.
• Pipe or spread the whipped cream around the edges of the cheesecake.

Serving Suggestions

For a finishing touch, sprinkle chocolate shavings on top of the whipped cream or dust with cocoa powder. Serve each slice with a light drizzle of chocolate sauce for extra decadence.

Tips and Variations

1. Substitute for Espresso Powder: If you don’t have espresso powder, instant coffee granules work well. Use about half the amount, as it has a stronger flavor.
2. For a Gluten-Free Option: Swap regular Oreos with gluten-free cookies or graham crackers.
3. Variations on Ganache: Swap dark chocolate with milk or white chocolate for a different flavor profile.
4. Make It Decaf: For a caffeine-free dessert, use decaf espresso powder throughout.

Final Thoughts

The Creamy Coffee Cheesecake is a dessert that combines elegance with comfort. Its rich flavors and luxurious textures make it a treat for special occasions or simply for coffee-lovers who enjoy a creative dessert twist. Take your time, follow the steps, and let this cheesecake add a memorable experience to your table.