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14

Slices

Coffee cheesecake with three slices laying on each other, on a white wooden serving plate

5 from 1 vote

Coffee Cheesecake

This is the best coffee chocolate cheesecake recipe! It’s a simple recipe for creamy, coffee cheesecake
with an Oreo crust, topped with coffee ganache.

Prep Time

30 mins

Cook Time

2 hrs

Chill Time

8 hrs

Course: DessertCuisine: AmericanKeyword: apple pie cheesecake, coffee, coffee cheesecake Servings: 14
slices

Ingredients

For the Oreo Crust

32 Oreos

6 tablespoon (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 tablespoon (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 tablespoon (45 ml) heavy cream

1 ½ teaspoon (2 g) instant coffee

4.5 oz (127 g) white chocolate bar, chopped

Instructions

For the Oreo Crust

Preheat the oven to 350 degrees.

Pulse the Oreos in a food processor until finely ground.

32 Oreos

Add the Oreo crumbs to a large bowl and mix in the melted butter.

6 tablespoon (84 g) salted butter, melted

Prepare your 9 inch springform pan for it’s later water bath by wrapping the bottom and sides of it with
a decent amount of tinfoil. You want to make sure the tinfoil goes up about two inches on the sides of
the pan so no water seeps into the pan as it bakes. I always use too much (around 8 layers) just so I
know it’ll be okay.

When your pan is prepared, press the Oreo crumbs onto the bottom and about an inch up the sides.

Bake the crust at for 10 minutes, then let it cool completely.

For the Coffee Cheesecake

Preheat the oven to 350 degrees if not still preheated from the crust.

In a stand mixer, mix the softened cream cheese, corn starch and granulated sugar together with a
paddle attachment for two minutes until everything is smooth and there are no lumps. (You can
alternatively use a hand mixer). Scrape down the sides and bottom of the bowl to ensure everything has
been mixed well. This is a crucial step, if the cream cheese is not smooth here, the cheesecake will have
lumps of cream cheese in it when it bakes, so really be sure to mix the cream cheese well.

32 oz (907 g) cream cheese, softened,1 cup (200 g) granulated white sugar,1 tablespoon (8 g) cornstarch

Dissolve the instant coffee in the vanilla extract in a small bowl or ramekin.

1 tablespoon (15 ml) vanilla extract,2 tablespoon (8 g) instant coffee

Add the vanilla/coffee mixture and sour cream to the cream cheese mixture. Mix for 1 minute. Scrape
the sides and bottom of bowl again to ensure everything is mixed together.

⅓ cup (82 g) sour cream, at room temperature

At this point, stop and put a pot of water on the stove to start boiling for the water bath. You will want
enough water to go up about 1 ½ inches on the sides of the springform pan.

Next add in the eggs and egg yolks one at a time to the cheesecake batter, ensuring that each is fully
mixed in before adding the next. As soon as the last one is fully mixed in turn off the mixer. Do not over
mix the batter.

3 eggs, at room temperature,3 egg yolks, at room temperature

Pour the batter into the prepared pan with the crust. Place the cheesecake in a large roasting pan in the
oven. Slowly pour the boiling water into the roasting pan around the cheesecake being careful not to
splash the cheesecake.

Bake at 350 degrees for 1 hour. When 1 hour is up, turn off the oven and crack the oven door open using
a wooden utensil. Let the cheesecake stay in the oven for 1 more hour. The cheesecake will continue to
bake as it is cooling.

Once the 2 hours are up, remove the cheesecake from the oven and go around the edges of the pan
with a butter knife to loosen the crust from the sides of the pan. Let the cheesecake cool completely on
the counter, and then refrigerate until cold, at least 8 hours. (I usually bake the night before and let it
refrigerate overnight).

Once the cheesecake has chilled, carefully remove it from the springform pan and transfer it to a serving
plate.

For the Coffee Ganache

Heat the heavy cream and instant coffee together until the coffee is completely dissolved.

3 tablespoon (45 ml) heavy cream,1 ½ teaspoon (2 g) instant coffee

Add the chopped white chocolate and coffee/cream mixture to a double boiler. Heat over medium heat
until melted together.

4.5 oz (127 g) white chocolate bar, chopped

Assembling the Cheesecake

Pour the coffee ganache on top of the cheesecake. Use a mini offset spatula to smooth out the ganache.
Return the cheesecake to the fridge for about 20 minutes, or until the ganache is set.

Once the ganache is set, remove the cheesecake from the fridge and pipe swirls of whipped cream
around the edges of the cheesecake. Dust with cocoa powder or finely ground instant coffee if you wish.

Serve and enjoy! Store the left overs in an airtight container in the fridge for up to five days.