Coffee Cheesecake

Introduction to Coffee Cheesecake with Oreo Crust

For those who believe that coffee is not just a beverage but a way of life, this Coffee Cheesecake recipe might just be your next culinary obsession. Imagine the deep, aromatic essence of coffee intertwined with the creamy, rich texture of cheesecake, all cradled by a crisp Oreo crust. This dessert isn’t just a treat; it’s an experience, perfect for ending a dinner party on a high note or simply indulging in a luxurious moment of solitude with a slice and a cup of your favorite brew.

Creating this cheesecake involves a harmonious blend of simple yet sophisticated ingredients, starting with the beloved Oreo cookie crust that sets the stage for what’s to come. The filling is a smooth concoction of cream cheese, enhanced with granulated sugar for sweetness, sour cream for tanginess, and, of course, instant coffee, which infuses every bite with the robust, invigorating flavor of coffee. Each element is carefully chosen to complement the others, resulting in a dessert that is both balanced and bold.

The crowning glory of this culinary creation is the coffee ganache topping, a velvety mixture of heavy cream, more instant coffee, and white chocolate, which gently drapes over the cheesecake, adding a layer of elegance and a hint of sweetness that contrasts beautifully with the intense coffee notes. This Coffee Cheesecake is not just a dessert; it’s a declaration of love for coffee in a form that satisfies the soul as much as it does the palate.

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Coffee Cheesecake Recipe

Ingredients:

For the Oreo Crust:

• 32 Oreos
• 6 tablespoon (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 tablespoon (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 tablespoon (45 ml) heavy cream
• 1 ½ teaspoon (2 g) instant coffee
• 4.5 oz (127 g) white chocolate bar, chopped

Directions:

1. For the Oreo Crust: Preheat oven to 350°F (177°C). Pulse Oreos in a food processor until finely ground. Mix in melted butter and press into the bottom and sides of a 9-inch springform pan. Bake for 10 minutes, then cool.
2. For the Cheesecake: In a mixing bowl, combine cream cheese, sugar, and cornstarch until smooth. Dissolve instant coffee in vanilla extract and add to the cream cheese mixture along with sour cream. Add eggs one at a time, fully incorporating each before adding the next. Pour the filling into the cooled crust. Place the pan in a water bath and bake at 350°F (177°C) for 1 hour. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour. Chill in the refrigerator for at least 8 hours.
3. For the Ganache: Heat cream and instant coffee until the coffee dissolves. Melt white chocolate over a double boiler, then combine with the coffee cream mixture. Pour over the chilled cheesecake. Refrigerate until the ganache is set.

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

This Coffee Cheesecake is a must-try for coffee aficionados and dessert lovers alike, promising a delightful fusion of flavors that will keep you coming back for more!

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