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Coffee Cheesecake with Chocolate Ganache Recipe

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★★★★★

4.4 from 52 reviews

This rich and creamy coffee cheesecake combines the bold flavor of espresso with a smooth cream cheese filling on an Oreo crumb crust, topped with a luscious chocolate ganache. Baked in a water bath for perfect texture and garnished with chocolate shavings, it’s an indulgent dessert perfect for coffee lovers.

Ingredients

Scale

Crust

  • 2 cups (240g) Oreo crumbs
  • 4 Tbsp unsalted butter, melted (1/2 stick)

Cheesecake Filling

  • 3 packages cream cheese, at room temperature (8 oz each, full fat)
  • 1 cup (198g) granulated sugar
  • 1 tsp vanilla extract
  • 1/3 cup brewed espresso
  • 3 large eggs

Chocolate Ganache

  • 1 cup (170g) chocolate chips, semi-sweet
  • 1/2 cup (118ml) heavy cream

Other

  • 1 oven safe turkey bag

Instructions

  1. Preheat and prepare crust. Preheat the oven to 350º F. Pulse whole Oreos or chocolate graham crackers in a blender or food processor until very fine. Measure out 2 cups of crumbs, then combine them in a small bowl with melted butter, mixing well to combine.
  2. Press crust into pan and pre-bake. Add the crumb mixture to an 8 or 9 inch springform pan, distributing evenly and pressing down firmly using a flat-bottomed cup or similar. Optionally, press some crumbs up the sides. Bake in the oven for 10 minutes, then remove and allow to cool to room temperature. You can speed cooling by placing the pan in the refrigerator.
  3. Lower oven temperature. Reduce oven heat to 325º F to prepare for the cheesecake baking.
  4. Prepare cheesecake pan inside oven bag. Place the springform pan inside an oven-safe turkey bag, rolling the top down to prevent the bag from covering the cheesecake. Set aside.
  5. Make cheesecake batter. In a large mixing bowl, beat the cream cheese until smooth and creamy (about 2-3 minutes). Add sugar, vanilla extract, and brewed espresso and beat again to combine. Add eggs one at a time, beating just until each egg is incorporated before adding the next; then beat for an additional minute, being careful not to overmix.
  6. Assemble cheesecake and prepare water bath. Pour the cheesecake mixture over the cooled crust. Place the springform pan inside a larger 9×13 inch or bigger roasting pan. Carefully add about 1 inch of water to the roasting pan, creating a water bath for even baking and to prevent cracking.
  7. Bake cheesecake. Bake at 325º F for 65-85 minutes. The cheesecake is done when the center still slightly wobbles when gently shaken but the edges are set and firm.
  8. Cool cheesecake slowly. Turn off the oven and carefully remove the springform pan from the water bath and oven bag. Place the cheesecake on a baking sheet and return to the oven with the door cracked open. Let cool to room temperature inside the oven for 60-90 minutes to avoid cracking.
  9. Chill overnight. Remove cheesecake from oven, loosely cover with foil, and refrigerate overnight to fully set.
  10. Unmold cheesecake. Before serving, carefully unmold the cheesecake using a small spatula to loosen edges as needed. The cheesecake should naturally separate from the pan with minimal sticking.
  11. Prepare chocolate ganache. Place chocolate chips in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until boiling, then remove from heat and pour over the chocolate chips. Let sit for 1 minute, then stir until smooth. Allow ganache to cool 5-7 minutes.
  12. Assemble and serve. Pour or spoon the ganache over the cheesecake and spread evenly with a spatula. Garnish with chocolate shavings if desired, serve, and store leftovers in an airtight container in the refrigerator.

Notes

  • Baking time for the cheesecake varies between 65-85 minutes; check for a slight wobble in the center as the doneness indicator.
  • Cooling the cheesecake slowly in the oven prevents cracks on the surface.
  • Using an oven-safe turkey bag and water bath ensures even baking and moisture retention.
  • Allow the ganache to cool before pouring to avoid melting the cheesecake surface.
  • Overbeating the batter can incorporate too much air, leading to cracks; beat eggs one at a time and only for an additional minute.

Keywords: coffee cheesecake, espresso cheesecake, Oreo crust cheesecake, chocolate ganache cheesecake, baked cheesecake recipe

Find it online: https://ricoloranz.com/coffee-cheesecake-with-chocolate-ganache-recipe/