Coffee Cheesecake
This Coffee Cheesecake blends creamy cheesecake with rich coffee flavors.
Equipment
- Mixing bowl
- Springform pan
Ingredients
For the Crust
- 24 cookies Oreos, Crushed
- 6 tablespoons Salted Butter, Melted
- 1 tablespoon Espresso Powder Optional
For the Filling
- 16 ounces Cream Cheese, Full-fat and softened
- ¾ cup Granulated Sugar
- 1 teaspoon Coffee Extract
- 3 large Eggs, Room temperature
- 1 cup Heavy Cream Or non-dairy alternative
- ½ cup Cold Brew Coffee Or strong brewed coffee
- 1 tablespoon Lemon Juice Or vinegar
- ¼ teaspoon Salt
- ¼ cup All-Purpose Flour Optional for gluten-free
For the Ganache
- 8 ounces Bittersweet Chocolate, Chopped
- 1 cup Heavy Cream Or non-dairy alternative
- 1 cup Powdered Sugar Optional
- 1 teaspoon Vanilla Extract Optional
For Topping
- to taste Chocolate Curls/Sprinkles Optional
- to taste Chocolate-Covered Espresso Beans Optional
- 1 packet Instant Cheesecake Pudding Mix Optional
Instructions
- Preheat your oven to 325°F (160°C). Prepare a springform pan with cooking spray.
- In a mixing bowl, combine crushed Oreos, melted butter, and espresso powder. Press the mixture into the bottom of the prepared pan.
- In another bowl, beat the cream cheese and granulated sugar until smooth. Add coffee extract and eggs, mixing well.
- Mix in heavy cream, cold brew coffee, lemon juice, salt, and flour until combined. Pour the filling over the crust.
- Bake for 60 minutes or until set. Allow to cool, then refrigerate for at least 4 hours before serving.
- For the ganache, heat heavy cream until simmering, then pour over chopped chocolate. Stir until smooth.
- Once the cheesecake is chilled, pour the ganache over the top and add optional toppings.
Notes
You can substitute non-dairy options for cream and butter. Customize toppings as desired.