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
Instructions
For the Oreo Crust:
- Preheat the oven to 350°F (175°C).
- Pulse the Oreos in a food processor until finely ground.
- Mix in the melted butter and press the mixture into the bottom and sides of a 9-inch springform pan.
- Bake for 10 minutes, then allow to cool.
For the Cheesecake:
- In a mixing bowl, combine the cream cheese, sugar, and cornstarch, mixing until smooth.
- Dissolve the instant coffee in the vanilla extract and add it to the mixture along with the sour cream.
- Add the eggs one at a time, ensuring each is fully incorporated.
- Pour the cheesecake mixture into the cooled crust and bake in a water bath at 350°F (175°C) for 1 hour.
- 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:
- In a small saucepan, heat the heavy cream and instant coffee until dissolved.
- Melt the white chocolate over a double boiler, then combine with the cream mixture.
- Pour the ganache over the chilled cheesecake and refrigerate until set.
Notes
Prep Time: 30 minutes | Cooking Time: 2 hours | Chill Time: 8 hours | Total Time: 10 hours 30 minutes
Servings: 14 slices