Coffee Cheesecake

Why You’ll Love This Recipe

This Coffee Cheesecake marries the velvety texture of classic cheesecake with the bold, aromatic essence of coffee. The flavor is deep yet balanced, and the creamy richness is beautifully complemented by a crisp crust and optional chocolate or ganache topping. It’s a dessert that both comforts and impresses—with every forkful delivering that beloved coffee kick.

Ingredients

• For the crust
  • 1 ½ cups crushed chocolate cookies (e.g., Oreos with filling removed), or substitute as desired
  • 5 tablespoons unsalted butter, melted
    (Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• For the filling
  • 24 oz (3 blocks) full-fat cream cheese, softened
  • 1 cup granulated sugar
  • ¾ cup sour cream
  • 1 tablespoon vanilla extract
  • 1 tablespoon espresso powder, dissolved in 2 tablespoons hot water
  • ¼ teaspoon salt
  • 3 large eggs

Directions

1. Prepare the crust
   • Combine crushed cookies with melted butter; press firmly into the bottom of a springform or cheesecake pan to form an even layer.
2. Prepare the filling
   • Beat softened cream cheese and sugar until smooth and fluffy—avoid lumps.
   • Stir in sour cream, vanilla, dissolved espresso, and salt, mixing gently.
   • Add eggs one at a time, mixing just until incorporated; overmixing can introduce air and cause cracks.
3. Bake carefully
   • Preheat oven to about 300–325°F (150–163°C).
   • Arrange the pan in a water bath or place a tray of hot water beneath it to help ensure gentle, even cooking and prevent cracks .
4. Bake until just set
   • Bake for approximately 1 to 1¼ hours. The edges should be set while the center remains slightly jiggly .
5. Cool gradually
   • Turn off the oven and allow the cheesecake to cool inside with the door closed for about 30 minutes; then crack the door open and cool further for another 30 minutes .
   • Remove and cool to room temperature, then refrigerate for 4–8 hours or overnight to firm up completely.
6. Optional topping
   • Prepare a chocolate or coffee-infused ganache by heating cream and chocolate (and optionally a bit of espresso) until smooth. Pour over the chilled cheesecake, allow to set, and decorate as desired .

Servings and Timing

• Servings: Yields approximately 10–14 slices, depending on slice size.
• Timing:
  • Prep: ~20–30 minutes
  • Bake: ~1–1¼ hours
  • Initial Cooling (in oven): ~1 hour total .
  • Chill Time: At least 4–8 hours, ideally overnight
  • Total Time: Roughly 6 to 10 hours

Variations

• Crust options: Switch out the chocolate cookie crust for graham cracker or Oreo crust. You can bake the crust first for extra crispiness .
• Coffee intensity: Adjust the amount or type of instant coffee or espresso to calibrate the strength of the coffee flavor .
• Water bath hack: Instead of wrapping the pan in foil, you can place the pan inside a larger pan filled with water—a simpler approach to bake with moist heat.
• Toppings: Garnish with whipped cream, chocolate-covered espresso beans, or coffee whipped cream for added flair .

Storage/Reheating

• Storage: Keep leftover cheesecake in an airtight container or well-wrapped in the refrigerator for up to 5 days .
• Freezing: Cheesecake freezes well—wrap tightly in plastic wrap (and foil, if desired) and freeze up to 3 months. Thaw overnight in the fridge before serving .

FAQs

1. Can I omit the water bath?

You can skip it, but it increases the risk of cracks and a drier edge. A tray of water underneath can act as a simpler alternative .

2. Why use room-temperature ingredients?

So ingredients blend smoothly. Cold cream cheese or eggs can create lumps and an uneven texture .

3. How do I know when it’s done?

When the cheesecake’s edges are firm and the center jiggles just slightly. It will firm up as it cools .

4. How to prevent the cheesecake from cracking?

Bake gently in a water bath, cool gradually inside the oven, and avoid overmixing or overbaking .

5. Can I make it ahead?

Absolutely. Cheesecake benefits from chilling for several hours or overnight to fully set and develop flavor .

6. Can I use instant coffee instead of espresso powder?

Yes—instant coffee works well and dissolves easily, making it a great substitute .

7. How long does the cheesecake need to chill?

A minimum of 4 hours, but 6 to 8 hours or overnight is ideal .

8. What if the crust is too soft?

Pre-bake the crust for 8–10 minutes before adding the filling for better structure .

9. Can I freeze individual slices?

Yes—wrap each slice and freeze. Thaw overnight in the fridge before serving.

10. What toppings work best?

Ganache, whipped cream, coffee-whipped cream, and espresso beans are popular choices. Apply toppings just before serving for best texture .

Conclusion

This Coffee Cheesecake delivers on both flavor and elegance—from its creamy, coffee-kissed filling to its sleek crust and smooth texture. With thoughtful baking techniques and some simple variations, it’s a standout dessert that feels gourmet yet approachable. Whether you’re preparing it for a special occasion or a cozy treat, this cheesecake promises depth, indulgence, and a touch of caffeinated bliss. Enjoy every rich, coffee-infused bite!

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