Description

For all the coffee aficionados out there, this Coffee Cheesecake is the ultimate indulgence. With a rich, creamy cheesecake infused with coffee flavor, an Oreo crust that adds the perfect crunch, and a decadent coffee ganache topping, this dessert is the perfect combination of coffee and sweetness. Whether you’re hosting a special event or simply treating yourself, this cheesecake is sure to impress. The creamy texture, the chocolatey base, and the aromatic coffee flavor will make every bite a moment to savor.

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

Instructions

For the Oreo Crust:
Preheat your oven to 350°F. Using a food processor, pulse the Oreos until they are finely ground. Mix the Oreo crumbs with the melted butter until well combined. Press the mixture into the bottom and sides of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and set it aside to cool.

For the Cheesecake:
In a large mixing bowl, combine the softened cream cheese, granulated sugar, and cornstarch. Beat the mixture until smooth and creamy. Dissolve the instant coffee in the vanilla extract, then add it to the cream cheese mixture. Stir in the sour cream until fully incorporated. Add the eggs and egg yolks one at a time, mixing thoroughly after each addition.

Pour the cheesecake batter into the cooled Oreo crust. Prepare a water bath by placing the springform pan into a larger pan and filling the outer pan with hot water. Bake the cheesecake at 350°F for 1 hour. After the baking time is complete, turn off the oven, crack the door, and allow the cheesecake to cool in the oven for an additional hour. Afterward, remove it from the oven and refrigerate for at least 8 hours to fully set.

For the Ganache:
In a small saucepan, heat the heavy cream and instant coffee over medium heat until the coffee is dissolved. Place the chopped white chocolate in a heatproof bowl, then pour the warm cream mixture over the chocolate. Stir until the chocolate has completely melted and the ganache is smooth. Pour the ganache over the chilled cheesecake, spreading it evenly across the top. Refrigerate the cheesecake again until the ganache is set.

Prep Time, Cooking Time, and Servings

Prep Time: 30 minutes
Cooking Time: 2 hours
Chill Time: 8 hours
Total Time: 10 hours 30 minutes
Servings: 14 slices

Notes

Serving Tips:

Chill Thoroughly: Make sure the cheesecake is fully chilled before serving, allowing the flavors to meld and the texture to firm up. Serve it directly from the refrigerator for the best consistency.

Garnish Creatively: Add a touch of elegance by garnishing the cheesecake with a dusting of cocoa powder, a few chocolate shavings, or even a few coffee beans on top. These additions enhance the visual appeal and complement the coffee flavor.

Portion Control: Slice the cheesecake into small pieces, as it’s quite rich. A little goes a long way, so serving it in smaller portions ensures everyone gets a satisfying taste without feeling overwhelmed.

Pair with Drinks: This cheesecake pairs wonderfully with a cup of coffee or espresso to enhance the coffee flavor. For a dessert wine pairing, try a light dessert wine or even a sweet Moscato.

Storage Tips:

Refrigeration: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Ensure the cheesecake is completely cooled before refrigerating to prevent moisture buildup.

Freezing for Later: If you want to store it for a longer period, you can freeze individual slices of cheesecake. Wrap each slice in plastic wrap and place it in an airtight container or freezer-safe bag. This will keep for up to 3 months. To thaw, simply leave it in the refrigerator overnight.

Avoid Storing Toppings with the Cheesecake: If you have added any ganache or toppings, it’s best to store them separately. This ensures that the ganache doesn’t soften or lose its texture when stored for longer periods.

Reheat with Care: If you want to enjoy a slice warm, gently reheat it in the microwave for about 15-20 seconds. However, be mindful not to overheat it, as the ganache might lose its smooth texture.

By following these serving and storage tips, you’ll ensure that your Coffee Cheesecake stays delicious and fresh, ready to be enjoyed whenever you’re craving a coffee-flavored treat!