Coffee Cheesecake
Servings 12 people
A New York-style cheesecake with a coffee twist! Made with three different coffee ingredients for an extra WOW of coffee flavor! It's rich, creamy, and delicious - you'll love every bite!
Ingredients
Crust
- 28 Oreos 17g
- 6 tablespoons salted butter g, melted
- ½ teaspoon espresso powder
Cheesecake
- 32 ounces cream cheese 904g, very soft and full-fat only
- 1½ cups granulated sugar 335g
- 1 tablespoon coffee extract
- 5 large eggs room temperature
- ½ cup heavy cream 117ml, room temperature
- 2 ounces cold brew coffee I use la Colombe or Chobani brand
- 2 teaspoons lemon juice
- 1 teaspoon salt
- ⅓ cup all-purpose flour 43g, sifted
Ganache
- 4 ounces bittersweet chocolate I use Ghirardelli brand
- 4 ounces heavy cream
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla extract
Topping
- 1½ cup heavy cream
- 3 tablespoons instant cheesecake pudding mix dry
- 3 tablespoons powdered sugar
- ½ teaspoon coffee extract
- chocolate curls optional
- sprinkles optional
- chocolate covered espresso beans optional
Instructions
Crust
- Preheat the oven to 300°F and wrap a 9-inch springform pan with aluminum foil and set aside.
- Add 28 Oreos, 6 tablespoons salted butter, and ½ teaspoon espresso powder to a large bowl and mix until the crumbs are evenly moistened. I use boxed crumbs, but if making your own, make sure to pulse the graham crackers in a food processor until fine crumbs form.
- Add the crust mixture to the springform pan and use a glass or measuring cup to press the mixture into the bottom and partially up the sides.
Cheesecake
- In a large bowl or stand mixer fitted with a whisk attachment, beat together 32 ounces cream cheese 1½ cups granulated sugar, and 1 tablespoon coffee extract on medium speed until smooth, about 2 minutes. Scraping down the sides of the bowl every 30 seconds or so, and make sure no lumps remain.
- Add the 5 large eggs one at a time, mixing on low speed after each addition. Make sure only a little yellow remains from the previous egg before adding the next.
- With the mixer on low speed, add in the ½ cup heavy cream, 2 ounces cold brew coffee, 2 teaspoons lemon juice, and 1 teaspoon salt and mix until fully incorporated.
- Sift the ⅓ cup all-purpose flour into the mixing bowl and mix on low speed for 10 seconds. Scrape down the sides of the bowl and beat for another 10 seconds.
- Place the springform pan in a larger baking pan and fill the larger pan with water until it's about halfway up the sides of the springform pan to create the water bath. This helps prevent your cheesecake from cracking.
- Pour the cheesecake batter into the prepared pan, the filling will feel like a lot, but add all of it.
- Bake for 75 to 85 minutes on the middle oven rack until the center is almost set and has a matte/dull appearance but is still a little jiggly and the edges will also be just light golden.
- Turn off the heat and let the cheesecake sit in the oven for an additional 20 minutes.
- Remove from the oven and run a paring knife around the edge of the pan to loosen the cheesecake then remove the aluminum foil and transfer the cheesecake to a wire rack to cool to room temperature. About 3 hours.
- Cover the cheesecake with plastic wrap, gently pressing the plastic wrap against the top of the cheesecake. Then transfer the cheesecake (in the pan) to the refrigerator to chill for at least 8 hours, preferably overnight. Prepare and add the ganache 2 to 3 hours before ready to serve.
Ganache
- Chop 4 ounces bittersweet chocolate and place it in a heat-safe bowl.
- Bring 4 ounces heavy cream just to a low simmer in a small saucepan over medium heat. As soon as the center starts to bubble, remove from heat and pour over the chopped chocolate. Let sit for 4 minutes undisturbed.
- Add 1 tablespoon powdered sugar and ½ teaspoon vanilla extract to the bowl with the chocolate and cream and whisk until a rich chocolate ganache forms. Let sit at room temperature for 15 minutes to cool slightly.
- Remove the cheesecake from the refrigerator and the pan, and then pour the ganache on the top of the cheesecake, spreading it out about ¼ to ½-inch shy of the edge. Chill for 1 to 2 hours.
Topping & Serving
- When ready to serve, beat together 1½ cup heavy cream, 3 tablespoons instant cheesecake pudding mix, 3 tablespoons powdered sugar, and ½ teaspoon coffee extract until stiff peaks form.3 tablespoons instant cheesecake pudding mix
- Transfer to a piping bag fitted with an extra large star tip and pipe around the edge of the cheesecake. Garnish with chocolate curls, sprinkles, or chocolate-covered espresso beans.
- For super clean cheesecake slices, heat a large chef knife under hot water and slice the cheesecake.
Notes
- A whisk attachment is accurate; this is why it's important the cream cheese is very soft for mixing. I recommend pulling out of the refrigerator at least 4 hours before using it.
- Store in the refrigerator for up to 1 week.
- This can be made in a 10-inch springform pan, but the cheesecake will be thinner and will take slightly less time to bake. An 8-inch springform pan is too small for all of the batter.
- It’s extremely important that you pay attention to the mixing speeds and time in this recipe. You do not want to overwhip the eggs or cream as it will result in air bubbles or a more souffle-like texture. Slow and minimal mixing will help obtain the silky, creamy cheesecake texture.
- You can freeze this cheesecake for up to 3 months. Simply let it cool completely in the refrigerator, then wrap it with plastic wrap and aluminum foil. If you have a cardboard cake round used to support layer cakes, this would also be great for supporting the cheesecake.
Nutrition
Calories: 827kcal | Carbohydrates: 64g | Protein: 11g | Fat: 60g | Saturated Fat: 34g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 216mg | Sodium: 677mg | Potassium: 300mg | Fiber: 2g | Sugar: 50g | Vitamin A: 2020IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 5mg
Find it online: www.sugarandsoul.co/coffee-cheesecake/