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Rich Coffee Cheesecake Recipe

Rich Coffee Cheesecake Recipe
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★★★★★

5 from 28 reviews

A decadent Rich Coffee Cheesecake featuring a buttery biscuit base, creamy coffee-infused filling, and an optional smooth coffee ganache topping. Perfect for coffee lovers craving a luscious dessert with a hint of robust espresso flavor.

Ingredients

Scale

For the Base:

  • 200 g digestive biscuits or graham crackers, crushed
  • 100 g (½ cup) unsalted butter, melted
  • 1 tbsp sugar (optional)

For the Cheesecake Filling:

  • 500 g cream cheese, room temperature
  • 1 cup (200 g) sugar
  • 3 large eggs
  • 1 cup (240 ml) sour cream or thick yogurt
  • 2 tbsp all-purpose flour
  • 2 tbsp instant coffee granules dissolved in 2 tbsp hot water, cooled
  • 1 tsp vanilla extract

For the Coffee Ganache Topping (optional):

  • 150 g dark chocolate, chopped
  • ½ cup (120 ml) heavy cream
  • 1 tsp instant coffee granules

Instructions

  1. Make the Base: Preheat your oven to 160 °C (320 °F). Line a 9-inch springform pan with parchment paper to prevent sticking. In a bowl, combine the crushed digestive biscuits or graham crackers with the melted butter and sugar if using, mixing until the crumbs are well coated. Press this mixture firmly into the bottom of the pan to form an even crust. Place the crust in the refrigerator to chill while you prepare the filling.
  2. Make the Filling: In a large bowl, beat the room temperature cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition to incorporate them fully. Stir in the sour cream, all-purpose flour, dissolved coffee mixture, and vanilla extract, mixing until the filling is completely smooth and evenly combined. Pour the filling evenly over the chilled biscuit crust in the pan.
  3. Bake: Place the springform pan on a baking tray and bake in the preheated oven for 50 to 60 minutes. Bake until the edges are set but the center remains slightly wobbly to maintain a creamy texture. After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to gradually cool and prevent cracking. Then, chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to set fully.
  4. Optional Coffee Ganache Topping: To prepare the ganache, heat the heavy cream with instant coffee granules in a saucepan until just steaming. Pour the hot cream mixture over the chopped dark chocolate in a bowl and stir until the chocolate is completely melted and smooth. Spread this ganache evenly over the cooled cheesecake and refrigerate until set, about 1 to 2 hours.
  5. Serve: Before serving, dust the cheesecake with cocoa powder or decorate with whipped cream and coffee beans to enhance presentation and flavor. Slice and enjoy this rich, coffee-infused dessert.

Notes

  • Use room temperature cream cheese for a smooth filling without lumps.
  • Dissolve instant coffee granules in hot water and cool before adding to avoid grainy texture.
  • Do not overbake; the center should be slightly wobbly for creamy texture.
  • Allow cheesecake to cool gradually to prevent cracks.
  • The coffee ganache topping is optional but adds a rich coffee flavor and glossy finish.
  • Can be stored refrigerated for up to 3 days, covered tightly to retain moisture.

Nutrition

Keywords: coffee cheesecake, rich cheesecake, coffee dessert, baked cheesecake, coffee ganache, cream cheese dessert

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