Coffee Cheesecake
This Coffee Cheesecake elevates the classic cheesecake into a sophisticated summer dessert with its intense coffee infusion and creamy texture. The robust espresso flavor, balanced by a buttery chocolate cookie crust, creates a harmonious Creamy Coffee experience that feels like a latte in dessert form. Topped with whipped cream or a drizzle of chocolate, this coffee flavored dessert is both a showstopper and surprisingly simple to make, making it a must-have in your Coffee Pastries repertoire for summer gatherings or cozy evenings.
Ingredients
For the Chocolate Cookie Crust:
- 1 1/2 cups crushed chocolate sandwich cookies e.g., Oreos, about 15 cookies
- 1/4 cup unsalted butter melted
For the Cheesecake Filling:
- 24 oz cream cheese 3 blocks, softened
- 3/4 cup granulated sugar
- 2 tbsp cornstarch prevents cracks
- 3 large eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 2 tbsp instant espresso powder or 1/4 cup strong brewed coffee
- 1 tsp vanilla extract
For the Coffee Whipped Cream (Optional):
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp instant espresso powder
For Garnish (Optional):
- Chocolate shavings cocoa powder, or coffee beans
Instructions
- Prepare the Crust: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. Mix crushed cookies and melted butter, then press firmly into the pan’s base. Bake for 10 minutes, then cool.
- Make the Filling: Beat cream cheese, sugar, and cornstarch until smooth (about 2 minutes). Add eggs one at a time, mixing gently. In a small bowl, whisk heavy cream, sour cream, espresso powder, and vanilla until smooth. Gradually blend this into the cream cheese mixture.
- Bake the Cheesecake: Pour batter over the cooled crust. For a crack-free result, wrap the springform pan in foil, place in a larger dish, and add 1 inch of hot water (water bath). Bake for 50–55 minutes until edges are set but the center jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Chill: Cool at room temperature for 30 minutes, then refrigerate for at least 6 hours (overnight is best).
- Add Whipped Cream (Optional): Whip heavy cream, powdered sugar, and espresso powder to stiff peaks. Pipe or spread over the chilled cheesecake.
- Garnish & Serve: Sprinkle with chocolate shavings, dust with cocoa, or add coffee beans. Slice with a hot knife for clean cuts and serve with a hot espresso for the ultimate Coffee Pastries experience.
Notes
- Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smooth batter in this Coffee Cheesecake.
- Don’t Overmix: Mix gently to avoid air bubbles that cause cracks in this Creamy Coffee dessert.
- Use a Water Bath: Prevents cracking and ensures even baking for these Coffee Pastries.
- Cool Gradually: Let the cheesecake cool in the oven with the door ajar to maintain texture in this summer dessert.
- Clean Slices: Dip a knife in hot water and wipe between cuts for neat slices of this coffee flavored dessert.