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Coffee Cheesecake Recipe

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★★★★★

4.7 from 300 reviews

This rich and creamy Coffee Cheesecake features a chocolate cookie crust and a smooth coffee-infused filling. Topped with espresso whipped cream, cocoa powder, chocolate shavings, and coffee beans, it’s a perfect dessert for coffee lovers seeking a decadent treat.

Ingredients

Scale

Crust

  • 1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
  • 1/4 cup unsalted butter, melted

Filling

  • 24 oz (3 blocks) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 tablespoons cornstarch (helps prevent cracks)
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 2 tablespoons instant espresso powder (or very strong brewed coffee)
  • 1 teaspoon vanilla extract

Topping

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon instant espresso powder
  • Chocolate shavings
  • Cocoa powder dusting
  • Coffee beans

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
  2. Make Crust Mixture: In a bowl, combine the crushed chocolate sandwich cookies and melted unsalted butter until well mixed.
  3. Press Crust: Firmly press the cookie and butter mixture into the bottom of the springform pan using the back of a spoon or a flat measuring cup to create an even layer.
  4. Bake Crust: Bake the crust in the preheated oven for 10 minutes, then remove and allow it to cool while preparing the filling.
  5. Beat Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese, granulated sugar, and cornstarch until smooth and creamy, about 2 minutes, ensuring no lumps remain.
  6. Add Eggs: Add the eggs one at a time, mixing on low speed after each addition to avoid incorporating excess air which can cause cracks.
  7. Prepare Coffee Mixture: In a separate small bowl, whisk together heavy cream, sour cream, instant espresso powder, and vanilla extract until the mixture is smooth.
  8. Combine Mixtures: Gradually add the coffee-cream mixture into the cream cheese batter, mixing gently to combine without overmixing.
  9. Pour Batter: Pour the combined filling over the cooled crust in the springform pan and smooth the top evenly with a spatula.
  10. Prepare Water Bath: Wrap the outside of the springform pan with two layers of aluminum foil to prevent water from leaking into the cheesecake.
  11. Set Up Water Bath: Place the wrapped pan inside a larger baking dish and pour in about 1 inch of hot water to create a gentle, even baking environment.
  12. Bake Cheesecake: Bake at 325°F (163°C) for 50-55 minutes or until the edges are set but the center still has a slight jiggle when gently shaken.
  13. Cool Gradually: Turn off the oven, crack the oven door open slightly, and leave the cheesecake inside for 1 hour to cool gradually and reduce cracking.
  14. Room Temperature Cooling: Remove the cheesecake from the oven and let it cool on the counter for an additional 30 minutes.
  15. Refrigerate: Transfer the cheesecake to the refrigerator and chill for at least 6 hours or overnight to set completely and develop flavor.
  16. Prepare Topping: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and espresso powder until stiff peaks form for the coffee whipped cream topping.
  17. Decorate: Pipe or spread the espresso whipped cream over the chilled cheesecake surface evenly.
  18. Garnish: Dust the top of the cheesecake with cocoa powder, sprinkle with chocolate shavings, and decorate with whole coffee beans for an elegant finish.
  19. Serve: Slice the cheesecake and serve it alongside a hot cup of coffee or espresso for the ultimate coffee-lover’s dessert experience.

Notes

  • Using a water bath helps prevent cracks by providing gentle, even heat and moisture.
  • Allowing the cheesecake to cool gradually in the oven prevents temperature shock, which can cause cracks.
  • Chilling overnight enhances texture and flavor, making the cheesecake firm and creamy.
  • Instant espresso powder can be substituted with very strong brewed coffee, but reduce liquid to maintain batter consistency.
  • Be careful not to overmix the batter to keep the cheesecake dense and creamy without air bubbles.
  • The chocolate cookie crust adds a complementary texture and flavor pairing with the coffee filling.

Keywords: coffee cheesecake, espresso cheesecake, chocolate crust cheesecake, coffee dessert, creamy cheesecake

Find it online: https://freshrecipehub.com/coffee-cheesecake-recipe/