Creamy Coffee Cheesecake Chocolate (Print Version)
Smooth coffee cheesecake meets chocolate ganache and Oreo crust for an irresistible dessert experience.
# Ingredients:
→ Crust
01 -
2 1/2 cups (335g) Oreo crumbs
02 -
1/4 cup (56g) unsalted butter, melted
→ Filling
03 -
24 ounces (678g) cream cheese, room temperature
04 -
1 cup (207g) sugar
05 -
3 tablespoons (24g) all-purpose flour
06 -
1 cup (230g) sour cream, room temperature
07 -
3 tablespoons instant coffee/espresso granules
08 -
1 1/2 tablespoons (30ml) hot water
09 -
2 teaspoons vanilla extract
10 -
4 large eggs, room temperature
→ Chocolate Ganache Topping
11 -
4 oz (113g or 2/3 cup) semi-sweet chocolate
12 -
6 tablespoons heavy whipping cream
→ Coffee Whipped Cream
13 -
1 cup (240ml) heavy whipping cream, cold
14 -
1/2 cup (58g) powdered sugar
15 -
1 teaspoon instant coffee/espresso granules
16 -
1 teaspoon vanilla extract
# Steps:
01 -
Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. Combine crust ingredients in a bowl and press into the bottom and sides of the pan. Bake for 8-10 minutes, then let cool. Wrap the outside of the pan in aluminum foil to prevent water leakage.
02 -
Reduce oven temperature to 300°F (148°C). Beat cream cheese, sugar, and flour on low until smooth. Mix in sour cream. Dissolve espresso powder in hot water and add, along with vanilla extract. Slowly add eggs, one at a time, ensuring a smooth mixture. Pour batter into the crust. Set the springform pan in a larger pan filled with warm water halfway up the sides. Bake for 75 minutes until center is set but jiggly.
03 -
Turn off the oven and let the cheesecake cool inside with the door closed for 30 minutes. Crack the door open for another 30 minutes. Remove the cheesecake from the oven and refrigerate for 5-6 hours or overnight until firm.
04 -
Remove the cheesecake from the springform pan and place on a serving plate. Heat heavy cream until boiling, pour over the chocolate, and stir until smooth. Spread ganache over the cheesecake and chill while making whipped cream.
05 -
Whip heavy cream, powdered sugar, espresso powder, and vanilla extract on high speed until stiff peaks form. Pipe whipped cream around the edges and serve. Store leftovers in an airtight container for up to 4-5 days.