Coffee Cheesecake Recipe
Coffee cheesecake is a smooth and creamy espresso cheesecake with an espresso chocolate cookie crust. For even more decadent coffee flavor, this espresso cheesecake is topped with an easy chocolate coffee ganache. Make this chocolate espresso cheesecake the next time you need a deliciously decadent dessert that’s perfect for the coffee and cheesecake lover in your life.
Equipment
- 1 food processor or ziplock bag
- 1 parchment paper
- 1 10-inch cake pan to replace foil lining for the springform pan
- 1 roasting pan for the water bath
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
Chocolate Coffee Cookie Crust
- 2 cups Oreo cookies about 22 cookies
- 1 teaspoon instant espresso powder
- 4 tablespoons (59 ml) unsalted butter, melted
Coffee Cheesecake
- 3 tablespoons instant espresso powder
- 2 tablespoons (30 ml) warm water
- ¾ cup (180 g) sour cream, room temperature
- ¼ cup (59 ml) heavy cream, room temperature
- 4 8 oz. blocks cream cheese, room temperature
- 1¼ cups (250 g) granulated sugar
- 2 teaspoons (10 ml) vanilla extract
- 3 large eggs (US), room temperature
- 1 large egg yolk (US), room temperature
Chocolate Coffee Ganache
- ¾ cup (177 ml) heavy cream
- 1 teaspoon instant espresso powder
- 6 oz. (170 g) semi sweet chocolate chips
- 1 chocolate or chocolate coffee bar, shaved for topping optional
Instructions
- Preheat the oven to 325 F (163 C). Lightly grease and line the bottom of the springform pan. If you would like, line the sides of the cheesecake pan as well. Pour water in a small pot and place the pot on the stove. Start boiling the water once the cookie crust is in the fridge. Once boiling, lower the stove top temperature to keep the water at a simmer.
- Make the rich chocolate coffee cookie crust by processing oreo cookies in a food processor to mostly fine crumbs. Pulse to combine espresso powder and melted butter until the mixture clumps together. Press the chocolate cookie crust along the bottom of a 9” springform pan. Place the springform pan inside of a 10” cake pan. This takes the place of foil for the water bath. Chill in the fridge while making the cheesecake filling.2 cups Oreo cookies , 1 teaspoon instant espresso powder, 4 tablespoons (59 ml) unsalted butter, melted
- In a small bowl, prepare the espresso by mixing 3 tablespoons (45 ml) instant espresso powder with 2 tablespoons (30 ml) warm water until well combined. Once cooled to room temperature, whisk together with the heavy cream and sour cream until smooth and well combined.3 tablespoons instant espresso powder, 2 tablespoons (30 ml) warm water, ¾ cup (180 g) sour cream, room temperature, ¼ cup (59 ml) heavy cream, room temperature
- In a mixing bowl beat the cream cheese on low until very smooth. Scrape the bowl as needed. On low, beat in the sugar until well combined. Scrape sides and bottom of the bowl again. The cream cheese will look smooth and more glossy.4 8 oz. blocks cream cheese, room temperature, 1¼ cups (250 g) granulated sugar
- On low, beat in the espresso mixture and vanilla extract until smooth and well combined. On the lowest speed, mix in the eggs, one at a time until combined. Do not mix more than is needed to fully incorporate the eggs.2 teaspoons (10 ml) vanilla extract , 3 large eggs (US), room temperature, 1 large egg yolk (US), room temperature
- Pour the creamy espresso cheesecake filling into the prepared chocolate coffee cookie crust. Pour the simmering water into the large roasting pan. Place the cheesecake into a large roasting pan filled with the simmering water.
- Carefully place the roasting pan with the cheesecake into the oven to bake for 65 - 75 minutes. The cheesecake is finished baking with the edges are set and the center has a jiggle similar to jello. After baking, turn the oven off, crack the oven door and leave the cheesecake to cool inside the cooling oven for 1 hour. I use a spoon to crack the oven door during this time.
- After 1 hour, remove the cheesecake from the oven, the water bath and the larger 10 inch cake pan. Place the springform pan on a cooling rack to cool the cheesecake at room temperature for 1 additional hour. Run a butter knife along the edges to loosen any cheesecake stuck to the pan. Once completely cooled, cover the pan in plastic wrap and transfer the cheesecake to the fridge to chill for at least 6 hours.
- About 30 - 60 minutes before serving, make the chocolate coffee ganache. Whisk the instant espresso powder into the heavy cream. Heat the heavy cream to a very light simmer either in a small sauce pan over low heat or by heating the cream in the microwave for 45 - 60 seconds. Pour the chocolate chips or chopped chocolate into a mixing bowl. Pour the heated espresso heavy cream over the chocolate and allow the chocolate to melt for about 3 minutes. Using a spoon or spatula, gently mix the heavy cream and chocolate until the chocolate has fully melted into the cream.¾ cup (177 ml) heavy cream, 1 teaspoon instant espresso powder, 6 oz. (170 g) semi sweet chocolate chips
- Pour and spread the cooled, but still pourable ganache over the cold coffee cheesecake. Top with chocolate shavings and return to the fridge for 15 - 20 minutes to set the ganache. Enjoy!1 chocolate or chocolate coffee bar, shaved for topping
Notes
Store: Keep this chocolate coffee cheesecake wrapped in plastic wrap in the fridge for up to 5 days.
Use a 10 inch cake pan instead of foil. This is a foolproof way to bake the best coffee cheesecake without worrying about preventing water from getting into the cheesecake. Check out this article from Bake From Scratch for other options to prepare a cheesecake for a water bath.
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