Coffee cheesecake recipe
This decadent coffee cheesecake is perfect for coffee lovers with its coffee-infused Oreo cookie crust, creamy cheesecake filling and chocolate coffee ganache. Indulge with this amazing dessert.
Servings: 12
Calories: 493kcal
Ingredients
Base
- 24 Oreo cookies with filling
- 1 tsp instant coffee powder
- 5 tbsp butter (melted)
- pinch of salt
Filling
- 24 oz cream cheese (at room temp)
- 1½ cup white sugar
- 1½ tbsp instant coffee powder
- ½ tbsp cocoa powder
- 1 tbsp corn starch
- ½ cup sour cream (at room temp)
- 1 tbsp vanilla extract
- ¼ tsp salt
- 3 eggs (at room temp)
Topping
- ½ cup semi sweet chocolate chips
- ¼ cup whipping cream
- 1½ tsp instant coffee powder
- pinch of salt
Equipment
- Blender or Food processor
- Stand mixer
- Spice grinder for grinding coffee (optional)
- 9-inch spring foam cake pan
Instructions
Base
- Line sides and bottom of a 9-inch pan with parchment paper. Or wrap a spring foam pan in aluminum foil to prevent water from entering the pan.
- Preheat the oven at 325°F.
- Add Oreos to a food processor. Grind into crumbs.
- Add in the coffee and salt. Mix.
- Pour in the melted butter. Pulse to fully incorporate.
- Spread the ground oreos over the baking pan.
- Press the crumbs along the sides and on the base of the pan.
- Place the pan on a baking sheet.
- Pop in the oven for 10 minutes.
- Remove and set aside to cool.
Filling
- Preheat the oven at 325°F.
- Place a deep baking dish larger than the cake pan in the oven. Half fill with water. This will be the water bath for the cake.
- Add cream cheese to a cake mixer. Gently combine until smooth.
- Mix in sugar and corn starch. Incorporate on a low speed.
- Turn off the mixer and scrape the sides and base of the mixing bowl.
- Pour in sour cream, vanilla, coffee powder, cocoa powder, and salt.
- Mix by hand with a whisk or with the cake mixer on a low speed.
- Add one egg at a time and incorporate fully before adding the next.
- Scrape the sides and base of the mixing bowl again, making sure the filling is well mixed and uniform.
- Pour the filling into the baking pan over the cooled cookie base.
- Tap the pan on the counter several times to remove air pockets within the filling (it’s ok if they are there).
- Place the pan in the water bath.
- Bake for 1 hour.
- After 1 hour, carefully shake the sides of the cake pan. If the filling has not set on the sides and is too jiggly, add 5 to 10 minutes to the bake time and recheck the cake. If the filling has set on the sides and the center jiggles slightly, turn off the heat.
- Open the oven door slightly. Leave the cake to cool down in the oven for 1 hour.
- Remove from the water bath. Set aside to cool down completely to room temperature.
- Cover and place in the fridge to chill overnight.
Topping
- Remove the cake from the fridge. Open the spring foam to reveal the sides of the cake. Or place parchment paper over the top of the cake and flip the pan over. Tap the base several times for the cake to separate from the pan.
- Place the cake on a cake stand or large plate.
- Add chocolate chips and whipping cream to a small bowl.
- Microwave for 30 seconds. Mix.
- Microwave again for another 10 to 20 seconds or until the chocolate chips have melted and can be mixed with the cream.
- Stir in the coffee powder and salt.
- Pour the chocolate topping over the cake.
- Spread onto the sides.
- Serve immediately or refrigerate to allow the ganache to set.
- Serve cold with whip cream if desired.
