Coffee Lover's Cheesecake
A rich and creamy cheesecake with a delightful coffee flavor, perfect for coffee lovers.
Equipment
- 9-inch springform pan For baking the cheesecake.
- Food processor To crush the Oreos.
- Mixing bowls For mixing ingredients.
- Whisk For whipping cream.
Ingredients
Main 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
Instructions
- Preheat the oven to 325ºF (162ºC) and grease a 9" springform pan.
- Crush the Oreos in a food processor, then mix with melted butter. Press into the pan and bake for 8 minutes.20 pieces Oreos
- In a large bowl, beat cream cheese until smooth. Add sugar, sour cream, and vanilla, mixing well.20 pieces Oreos, 3 tablespoons espresso powder
- Add eggs one at a time, then mix in espresso powder until smooth.1 cup granulated sugar, 32 ounces full-fat block cream cheese
- Pour the batter into the pan and create a water bath by placing it in a larger pan with hot water.
- Bake for 1 hour 20 minutes to 1 hour 45 minutes until slightly jiggly in the center. Cool in the oven, then refrigerate for at least 6 hours.
- For the ganache, heat cream until bubbling, then pour over chocolate chips and espresso powder. Mix until smooth and glossy. Pour over the cheesecake.20 pieces Oreos
- For the coffee whipped cream, whisk cream, sugar, and espresso powder until stiff peaks form. Spread over the ganache.20 pieces Oreos
- Slice and serve the cheesecake, storing leftovers in the refrigerator.
Notes
For a stronger coffee flavor, increase the amount of espresso powder. You can freeze the cheesecake for up to 3 months.