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This coffee cheesecake brings together everything you love about mocha in a luscious dessert. With a crunchy Oreo crust creamy coffee-infused filling and a shiny layer of rich chocolate ganache the result is a showstopper for gatherings or any day you crave a bakery-worthy treat.
Serving this at a weekend brunch made everyone believe I had ordered it from our favorite café but it was even better homemade. I find myself making it for celebrations and it always disappears fast.
Ingredients
- Oreo crumbs: provide a sweet and chocolatey base use fresh Oreos and pulse them finely for best texture
- Unsalted butter: brings moisture and helps bind the crust choose high-quality butter for the richest taste
- Cream cheese: is the foundation of a classic cheesecake opt for full-fat brick-style at room temperature for silkiness
- Sugar: sweetens the batter evenly cane sugar works well
- All-purpose flour: helps the filling set well make sure it is fresh for proper thickening
- Sour cream: adds tang and an extra creamy bite use full-fat for best texture and let it come to room temp
- Instant coffee or espresso granules: bring bold coffee notes pick an espresso powder you like to drink for a balanced flavor
- Hot water: dissolves instant coffee so you get even coffee flavor throughout
- Vanilla extract: rounds out the flavors and adds warmth pure extract gives the best aroma
- Large eggs: bind the filling and create structure use fresh and let them come to room temperature
- Semi-sweet chocolate: melts into a glossy ganache choose a good brand for smoothness and deep flavor
- Heavy whipping cream: is needed for both ganache and whipped topping go for cold cream for perfect whipping
- Powdered sugar: sweetens the topping and blends easily sift for a lump-free finish
Step-by-Step Instructions
- Make the Crust
- Preheat your oven to the specified temperature then line the springform pan with parchment for easy removal and grease the sides to avoid sticking. Mix Oreo crumbs and melted butter until evenly moistened pressing this mixture firmly into the bottom and partway up the sides of the pan. Bake until set then let the crust cool completely while you prep your filling.
- Prepare the Filling
- Reduce the oven temperature. In a big mixing bowl beat together cream cheese sugar and flour on low until completely smooth with no lumps. Use a spatula to scrape the bowl frequently because this step ensures a creamy texture. Add the sour cream mixing slowly so you do not overbeat. Dissolve the coffee or espresso powder in hot water and blend this liquid along with vanilla right into the cheese mixture. One at a time add the eggs mixing gently after each just until incorporated and scraping down the bowl for an even batter.
- Set Up the Water Bath and Bake
- Pour the batter over the cooled crust smoothing the top. Wrap the pan carefully with foil to keep water out then place it inside a larger pan. Pour in enough warm water to come halfway up the springform but do not exceed the foil edge. Bake until the center is mostly set with a little jiggle then turn off the oven to let it cool slowly inside with the oven door shut. After a half hour crack the oven open a bit so the cheesecake keeps cooling gently. Lift out the pan remove the foil and chill the cheesecake for several hours or overnight to firm up.
- Make the Ganache and Whipped Cream
- After chilling release the cheesecake from the springform and transfer it to a serving plate. Place chocolate in a bowl heat the cream until just boiling and pour it over the chocolate. Allow it to sit untouched then stir for a smooth shiny ganache. Spread over the cheesecake and refrigerate to set. Whip together cold cream powdered sugar instant coffee and vanilla until stiff peaks form and pipe it playfully around the cheesecake edge.
- Serve and Store
- Cover the cheesecake tightly and refrigerate. It tastes even better a day after baking and keeps fresh for up to five days.
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You Must Know
- High in flavor and impresses every time
- Freezes wonderfully for longer storage
- Brings together coffee lovers and chocolate fans in one dessert
My favorite part is swirling espresso powder into the filling the baking kitchen smells like my favorite coffee shop. Sharing this cheesecake with my family always sparks debates over the best bite the fudgy ganache top or the creamy center.
Storage Tips
Cheesecake keeps well covered and refrigerated for about five days. For longer storage wrap individual slices in plastic then foil and freeze for up to two months. Thaw in the refrigerator overnight for best texture.
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Ingredient Substitutions
If you do not have Oreos chocolate wafer cookies make a great substitute for the crust. If espresso powder is unavailable instant coffee works in a pinch but use a little extra for deeper flavor. For the ganache dark chocolate can be used for a more bittersweet finish.
Serving Suggestions
Serve each slice with extra whipped cream and a sprinkle of cocoa powder. Add chocolate covered espresso beans for a playful garnish or drizzle a little caramel for another flavor layer.
A Slice of Cultural Context
Cheesecake began centuries ago but this version feels like a nod to both American cheesecake tradition and the universal love for coffee culture. Adding a glossy ganache on top creates a bridge between classic New York style and modern flavor twists.
Recipe FAQs
- → How do I achieve a smooth texture?
Use room temperature cream cheese, blend on low speed, and avoid over-mixing to prevent cracks and ensure a creamy result.
- → Why use a water bath during baking?
A water bath surrounds the pan with moisture, guiding gentle, even heat to prevent overcooking and cracking.
- → Can I substitute espresso powder?
Yes, you may use instant coffee, though espresso powder yields a more pronounced and authentic coffee flavor.
- → How do I store leftovers?
Keep slices in an airtight container or covered tightly in the refrigerator for up to 4-5 days to maintain freshness.
- → What’s the best way to slice it neatly?
Warm a sharp knife under hot water, dry, then make clean cuts, wiping the blade between slices for crisp edges.