Print

Creamy Coffee Cheesecake Recipe

Print Recipe

★★★★★

4.8 from 92 reviews

This creamy coffee cheesecake combines the rich flavors of espresso and smooth cream cheese with a crunchy Oreo crust, topped with a luscious chocolate ganache and light espresso-infused whipped cream. Perfect for coffee lovers and cheesecake enthusiasts alike, this recipe uses a water bath baking method to ensure a silky, crack-free texture.

Ingredients

Scale

Crust

  • 2 1/2 cups (335g) Oreo crumbs (about 30 Oreos)
  • 1/4 cup (56g) unsalted butter, melted

Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tablespoons (24g) all-purpose flour
  • 1 cup (230g) sour cream, room temperature
  • 3 tablespoons instant coffee/espresso granules
  • 1 1/2 tablespoons (30ml) hot water
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature

Chocolate Ganache

  • 4 oz (113g) semi-sweet chocolate
  • 6 tablespoons heavy whipping cream

Whipped Cream Topping

  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1 teaspoon instant coffee/espresso granules
  • 1 teaspoon vanilla extract

Instructions

  1. Make the crust: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. Combine Oreo crumbs and melted butter in a small bowl. Press the mixture firmly into the bottom and up the sides of the pan.
  2. Bake crust: Bake the crust for 8-10 minutes until set. Remove and let cool. Wrap the outside of the pan with aluminum foil to protect it from water during the water bath.
  3. Prepare for water bath: Set the foil-wrapped pan aside.
  4. Reduce oven temperature: Lower oven temperature to 300°F (148°C).
  5. Make filling base: In a large bowl, beat cream cheese, sugar, and flour on low speed until fully combined and smooth to avoid air incorporation that causes cracks. Scrape down sides as needed.
  6. Add sour cream: Mix in sour cream on low speed until combined.
  7. Dissolve coffee: Stir espresso granules into hot water until dissolved. Add this coffee mixture and vanilla extract to the cream cheese mixture, mixing on low until combined.
  8. Add eggs: Incorporate eggs one at a time, mixing slowly after each addition. Scrape the bowl sides to ensure even mixing.
  9. Assemble cheesecake: Pour the batter over the cooled crust in the prepared pan.
  10. Water bath setup: Place the springform pan inside a larger pan. Pour warm water into the larger pan until it reaches halfway up the sides of the cheesecake pan, making sure the water does not touch the foil edge.
  11. Bake cheesecake: Bake for 1 hour 15 minutes. The cheesecake should be set around the edges but still slightly jiggle in the center.
  12. Initial cooling: Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes to slowly continue cooking and cooling.
  13. Further cooling: Crack the oven door open and let the cheesecake cool for an additional 30 minutes to prevent cracking.
  14. Chill: Remove the cheesecake from the oven and water bath, unwrap it, and refrigerate for 5-6 hours or overnight until fully firm.
  15. Remove from pan: Carefully remove the cheesecake from the springform pan and place it on a serving plate.
  16. Make ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream in the microwave until just boiling, pour over the chocolate, let sit 2-3 minutes, then stir until smooth and glossy.
  17. Apply ganache: Pour the ganache over the cheesecake and spread evenly using an offset spatula, adding texture if desired. Refrigerate while preparing whipped cream.
  18. Make whipped cream: In a large bowl, whip cold heavy cream, powdered sugar, instant coffee granules, and vanilla extract on high speed until stiff peaks form.
  19. Decorate cheesecake: Pipe the whipped cream around the edge of the cheesecake. Use a piping tip such as Ateco tip 844 for decoration.
  20. Storage: Store the cheesecake in an airtight container or cover well in the refrigerator. Best consumed within 4-5 days.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature for smooth batter.
  • Using low speed when mixing reduces air incorporation which helps prevent cracking in the cheesecake.
  • Wrapping the springform pan with foil prevents water from the water bath from leaking into the cheesecake.
  • The water bath baking method creates gentle and even heat, resulting in a creamy texture without cracks.
  • Allow the cheesecake to cool gradually in the oven to minimize cracking on the surface.
  • Espresso granules add a subtle coffee flavor without making the cheesecake bitter.
  • The whipped cream topping is flavored with espresso and vanilla to complement the cheesecake perfectly.
  • Chocolate ganache adds richness and balances the coffee flavor.
  • Refrigerate cheesecake overnight for best texture and flavor development.

Keywords: coffee cheesecake, creamy cheesecake, espresso cheesecake, Oreo crust cheesecake, chocolate ganache cheesecake, coffee dessert, water bath cheesecake

Find it online: https://ricoloranz.com/creamy-coffee-cheesecake-recipe/