Coffee Cheesecake

Introduction

If you’re a coffee lover, this Coffee Cheesecake is about to become your new favorite dessert. The combination of creamy cheesecake and the deep, rich flavor of coffee creates a delightful experience that will tantalize your taste buds. With an Oreo crust providing a perfect crunch and a luxurious coffee ganache topping, this cheesecake isn’t just a treat; it’s a celebration of all things coffee.

Imagine serving this stunning dessert at your next gathering. As the knife glides through the smooth layers, revealing the luscious interior, the aroma of coffee wafts through the air, instantly captivating your guests. Whether you’re enjoying it after a special meal or as a delightful afternoon snack, each slice promises to be an indulgent escape.

So, gather your ingredients and prepare to treat yourself to this delectable Coffee Cheesecake. It may take some time to chill, but trust us, the wait will be worth every moment. Let’s dive into the recipe and create something truly special that will leave everyone asking for seconds

Coffee Cheesecake Recipe

Indulging in the rich flavors of Coffee Cheesecake with an Oreo crust and decadent coffee ganache topping! Perfect for coffee lovers everywhere. ☕🍰

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Ingredients

For the Oreo Crust:

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

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Directions

For the Oreo Crust:

1. Preheat the oven to 350°F (175°C).
2. Pulse the Oreos in a food processor until finely ground.
3. Mix in the melted butter and press the mixture into the bottom and sides of a 9-inch springform pan.
4. Bake for 10 minutes, then allow to cool.

For the Cheesecake:

1. In a mixing bowl, combine the cream cheese, sugar, and cornstarch, mixing until smooth.
2. Dissolve the instant coffee in the vanilla extract and add it to the mixture along with the sour cream.
3. Add the eggs one at a time, ensuring each is fully incorporated.
4. Pour the cheesecake mixture into the cooled crust and bake in a water bath at 350°F (175°C) for 1 hour.
5. After baking, cool the cheesecake in the oven with the door ajar for 1 hour, then refrigerate for at least 8 hours.

For the Ganache:

1. In a small saucepan, heat the heavy cream and instant coffee until dissolved.
2. Melt the white chocolate over a double boiler, then combine with the cream mixture.
3. Pour the ganache over the chilled cheesecake and refrigerate until set.

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

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