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Creamy Coffee Cheesecake 🍰☕ Recipe

Creamy Coffee Cheesecake 🍰☕ Recipe
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★★★★★

4.9 from 9 reviews

This Creamy Coffee Cheesecake is the perfect indulgence for coffee lovers, featuring a rich chocolate cookie crust, a smooth espresso-infused cream cheese filling, and a luscious coffee ganache topping. With harmonized layers of chocolate and coffee flavors, this dessert offers a café-style experience at home that’s elegant and irresistibly creamy.

Ingredients

Scale

For the Crust:

  • 1 ½ cups chocolate cookie crumbs (such as Oreos, crushed finely)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

  • 24 ounces (675 g) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 cup sour cream
  • 2 tablespoons instant coffee granules (dissolved in 2 tablespoons hot water)

For the Coffee Ganache Topping:

  • ¾ cup heavy cream
  • 6 ounces (170 g) semi-sweet chocolate, chopped
  • 1 teaspoon instant coffee granules
  • 1 tablespoon unsalted butter

For Garnish:

  • Whipped cream
  • Cocoa powder or chocolate shavings
  • Coffee beans (optional)

Instructions

  1. Prepare the Crust: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a mixing bowl, combine the finely crushed chocolate cookie crumbs, granulated sugar, and melted unsalted butter. Stir until the mixture is evenly moistened, then press it firmly into the bottom of the prepared pan. Bake for 10 minutes to set the crust, then remove and set aside to cool.
  2. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy to prevent lumps. Add the granulated sugar and mix until well combined. Beat in the eggs one at a time on low speed, ensuring each egg is fully incorporated before adding the next. Stir in vanilla extract and cornstarch. Gently fold in the sour cream and the dissolved instant coffee granules, mixing until the filling is smooth and uniformly coffee-colored.
  3. Bake the Cheesecake: Pour the prepared cheesecake filling evenly over the cooled crust and smooth the top with a spatula. Place the springform pan inside a larger roasting pan and carefully pour about an inch of hot water around it to create a water bath; this helps prevent cracking and ensures even baking. Bake in the preheated oven for 60 to 70 minutes until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour to cool gradually. Then remove from oven, cool completely at room temperature, and refrigerate for at least 4 to 5 hours or overnight to fully set.
  4. Prepare the Coffee Ganache: In a small saucepan, heat the heavy cream along with instant coffee granules just until it begins to simmer; avoid boiling. Remove from heat and immediately pour the hot cream over the chopped semi-sweet chocolate. Let it sit for 2 minutes to soften the chocolate, then stir gently until the ganache is smooth and glossy. Whisk in the tablespoon of unsalted butter for a shiny finish. Allow the ganache to cool at room temperature until it thickens slightly but is still pourable.
  5. Assemble the Cheesecake: Remove the chilled cheesecake from the refrigerator and pour the cooled coffee ganache over the top, spreading it evenly with a spatula to the edges. Return the cheesecake to the fridge for 15 to 20 minutes to allow the ganache to set firmly.
  6. Decorate: Before serving, pipe whipped cream swirls around the edge of the cheesecake. Lightly dust with cocoa powder and sprinkle chocolate shavings or place coffee beans on top for an elegant, café-style garnish.
  7. Serve: Slice the cheesecake into 10 to 12 servings and serve chilled. Enjoy the perfect blend of rich chocolate crust, creamy coffee-infused filling, and luscious ganache in every bite—a true delight for all coffee and dessert enthusiasts.

Notes

  • For best results, use room temperature cream cheese to ensure a smooth batter without lumps.
  • Dissolving the instant coffee granules in hot water before adding helps distribute the coffee flavor evenly.
  • Using a water bath during baking prevents cracks and gives the cheesecake a tender texture.
  • Allow the cheesecake to chill thoroughly to develop full flavor and proper firmness.
  • If you prefer stronger coffee flavor, you can increase the instant coffee slightly, but be cautious not to overpower the dessert.
  • Make ahead tip: The cheesecake can be prepared a day in advance and kept refrigerated; ganache and garnishes can be added just before serving for freshness.
  • For easier slicing, dip your knife in hot water and wipe it dry between cuts to create clean slices.

Nutrition

Keywords: Coffee Cheesecake, Espresso Desserts, Chocolate Coffee Cake, Cream Cheese Dessert, Coffee Ganache, Springform Pan Cheesecake

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