Name: Creamy Coffee Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 6 h 20 min
Cuisine: American
Ingredients: 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.; 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.; 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.; 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.

Ingredients

Scale

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.

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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.

Notes

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.
For a Gluten-Free Option: Swap regular Oreos with gluten-free cookies or graham crackers.
Variations on Ganache: Swap dark chocolate with milk or white chocolate for a different flavor profile.
Make It Decaf: For a caffeine-free dessert, use decaf espresso powder throughout.

Author: Paula Susan
Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American