Coffee Lover’s Cheesecake: The Ultimate Dessert Recipe

Name: Coffee Lover's Cheesecake
Prep time: 30 min
Cook time: 105 min
Total time: 135 min
Ingredients: 20 pieces Oreos (Crushed for the crust); 0.25 cup unsalted butter (Melted for crust); 32 ounces full-fat block cream cheese (Softened); 1 cup granulated sugar; 8 ounces full-fat sour cream; 1 tablespoon vanilla extract; 4 large eggs; 3 tablespoons espresso powder; 1 cup semi-sweet chocolate chips; 0.5 cup heavy whipping cream; 0.5 tablespoon granulated or powdered sugar; 1 teaspoon espresso powder

Introduction to Coffee Lover’s Cheesecake

Indulging in a slice of Coffee Lover’s Cheesecake is like treating yourself to a delightful hug from within. This dessert is a perfect fusion of rich cream cheese, the deep flavor of espresso, and a sweet chocolate ganache, making it an irresistible choice for coffee enthusiasts. Whether you’re celebrating a special occasion or simply craving something sweet, this cheesecake is sure to impress.

A Personal Story Behind My Coffee Lover’s Cheesecake Journey

Growing up, I always admired my grandmother’s ability to create desserts that would light up any gathering. Her love for coffee inspired me to experiment with flavors in my own baking. After many trials and errors, I crafted this Coffee Lover’s Cheesecake, which has become a family favorite. It perfectly encapsulates my love for coffee and creamy desserts, and I can’t wait for you to try it!

What Makes This Coffee Lover’s Cheesecake Recipe Special?

This cheesecake stands out not only for its rich flavor but also for its texture. The combination of a crunchy Oreo crust, a smooth and creamy filling, and a luscious chocolate ganache creates a dessert that’s both satisfying and decadent. Additionally, the espresso powder elevates the coffee flavor, making it a true delight for coffee lovers. The whipped cream topping adds a lightness that balances out the richness, making each bite a perfect experience.

The Full Coffee Lover’s Cheesecake Recipe

Ingredients

20 Oreos
1/4 cup (57g) unsalted butter, melted
32 ounces (900g) full-fat block cream cheese, softened
1 cup (200g) granulated sugar
8 ounces (226g) full-fat sour cream
1 tablespoon vanilla extract
4 large eggs
3 tablespoons (18g) espresso powder
1 cup (170g) semi-sweet chocolate chips
1/2 cup (120mL) heavy whipping cream
1/2 tablespoon granulated or powdered sugar
1 teaspoon (2g) espresso powder

Instructions

Preheat the oven to 325ºF (162ºC). Grease a 9″ springform pan to prevent sticking.
In a food processor, crush the Oreos until finely ground. Combine with the melted butter and mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan and bake for 8 minutes. This creates a solid base for your cheesecake.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add in the granulated sugar, sour cream, and vanilla, mixing until fully incorporated.
Add the eggs one at a time, mixing well after each addition. Then, incorporate the espresso powder until the mixture is smooth.
Pour the cheesecake batter into the crust-lined pan. To create a water bath, place the springform pan in a larger baking dish filled with hot water, ensuring the water reaches halfway up the sides of the pan. This helps the cheesecake bake evenly.
Bake for 1 hour 20 minutes to 1 hour 45 minutes, or until the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about an hour. This gradual cooling helps prevent cracks.
After the cheesecake has cooled, refrigerate it for at least 6 hours, or overnight if possible, to allow it to set properly.
For the chocolate ganache, heat the heavy cream in a saucepan over medium heat until it starts to bubble. Pour it over the chocolate chips and the teaspoon of espresso powder in a bowl. Stir until the mixture is smooth and glossy. Pour the ganache over the cooled cheesecake, spreading it evenly.
To make the coffee whipped cream, whisk together the heavy whipping cream, sugar, and espresso powder in a mixing bowl until stiff peaks form. Spread the whipped cream over the ganache for a delightful finish.
Slice and serve your Coffee Lover’s Cheesecake, and store any leftovers in the refrigerator. Enjoy every delicious bite!

Serving Suggestions and Variations for Coffee Lover’s Cheesecake

Serve slices of this cheesecake with a hot cup of coffee or a scoop of vanilla ice cream for an extra treat. You can also sprinkle some cocoa powder or chocolate shavings on top for added decoration. If you want to experiment, consider adding a layer of caramel sauce beneath the ganache for a toffee flavor or incorporating crushed nuts into the crust for added crunch.

Frequently Asked Questions About Coffee Lover’s Cheesecake

Can I make this cheesecake ahead of time?
Absolutely! This cheesecake is perfect for making a day in advance. Just ensure it’s stored properly in the refrigerator.

How do I know when the cheesecake is done?
The cheesecake is done when the edges are set but the center still has a slight jiggle. It will firm up as it cools.

Can I freeze the cheesecake?
Yes, you can freeze the cheesecake for up to 3 months. Just wrap it tightly in plastic wrap and aluminum foil before freezing.

What if I don’t have espresso powder?
You can substitute with instant coffee granules, but the flavor might be slightly different. Adjust the quantity to your taste.

No alcoholic drinks allowed, please substitute with a non-alcoholic option.

Recipe Stats

Prep Time: 30 minutes

Cooking Time: 1 hour 45 minutes

Total Time: 8 hours 15 minutes

Calories per Serving: 450

Servings: 12