Coffee Cheesecake

Indulge in the irresistible fusion of rich coffee flavor and creamy cheesecake with this decadent Coffee Cheesecake recipe. Perfect for coffee lovers and dessert enthusiasts alike, this homemade delight combines a crunchy Oreo crust with a velvety cheesecake filling, topped with a luscious coffee ganache. Whether you’re baking for a special occasion or simply treating yourself, this dessert promises to delight your taste buds and elevate your sweet cravings to new heights.

For the Oreo Crust:

  • 32 Oreos
  • 6 tablespoons (84 g) salted butter, melted

For the Coffee Cheesecake:

  • 32 oz (907 g) cream cheese, softened
  • 1 cup (200 g) granulated white sugar
  • 1 tablespoon (8 g) cornstarch
  • 1 tablespoon (15 ml) vanilla extract
  • 2 tablespoons (8 g) instant coffee
  • ⅓ cup (82 g) sour cream, at room temperature
  • 3 eggs, at room temperature
  • 3 egg yolks, at room temperature

For the Coffee Ganache:

  • 3 tablespoons (45 ml) heavy cream
  • 1 ½ teaspoons (2 g) instant coffee
  • 4.5 oz (127 g) white chocolate bar, chopped


  1. For the Oreo Crust:
  • Preheat the oven to 350°F (175°C).
  • Using a food processor, pulse the Oreos until finely ground.
  • Mix in the melted butter until well combined.
  • Press the mixture into the bottom and sides of a 9-inch springform pan.
  • Bake for 10 minutes, then allow it to cool.
  1. For the Coffee Cheesecake:
  • In a large bowl, beat the cream cheese, sugar, and cornstarch until smooth.
  • Dissolve the instant coffee in vanilla extract and add it to the cream cheese mixture along with the sour cream.
  • Add the eggs and egg yolks one at a time, mixing well after each addition.
  • Pour the cheesecake batter into the prepared crust.
  • Place the springform pan in a larger pan and fill the larger pan with hot water halfway up the sides of the springform pan.
  • Bake the cheesecake in the water bath at 350°F (175°C) for 1 hour.
  • Once baked, turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
  • Chill the cheesecake in the refrigerator for at least 8 hours.
  1. For the Coffee Ganache:
  • In a small saucepan, heat the heavy cream and instant coffee until the coffee is dissolved.
  • Place the chopped white chocolate in a heatproof bowl.
  • Pour the hot cream mixture over the chocolate and let it sit for a minute.
  • Gently stir until the chocolate is completely melted and the ganache is smooth.
  • Pour the ganache over the chilled cheesecake, spreading it evenly.
  • Refrigerate the cheesecake until the ganache is set.
See also  Caramel Marshmallow Rice Krispie Balls


  • For the best results, use room temperature ingredients for the cheesecake batter to ensure a smooth and creamy texture.
  • To prevent cracks on the surface of the cheesecake, avoid overmixing the batter and do not overbake. The cheesecake is done when the edges are set, and the center jiggles slightly.
  • Allow the cheesecake to cool gradually to room temperature before transferring it to the refrigerator to chill, which helps prevent cracking.
  • When cutting the cheesecake, dip a sharp knife in hot water and wipe it clean between each slice for neat and clean cuts.

Savor the delightful combination of velvety cheesecake and bold coffee flavor with every bite of this exquisite Coffee Cheesecake. Whether you’re sharing it with loved ones or enjoying it as a personal indulgence, this dessert is sure to impress. With its crunchy Oreo crust and luxurious coffee ganache topping, this homemade masterpiece is a true celebration of sweet decadence and culinary mastery. So, roll up your sleeves, gather your ingredients, and treat yourself to a slice of pure bliss today.

  1. Can I use regular coffee instead of instant coffee in the cheesecake batter?
  • While instant coffee is preferred for its concentrated flavor and ease of incorporation into the batter, you can substitute it with strong brewed coffee if necessary. However, keep in mind that using brewed coffee may alter the texture of the cheesecake slightly, and you may need to adjust the quantity to achieve the desired coffee flavor. Additionally, brewed coffee contains more liquid than instant coffee, so you may need to compensate by reducing the amount of sour cream or adding a bit more cornstarch to maintain the proper consistency of the batter.
  1. How can I prevent my cheesecake from cracking?
  • Cracking is a common concern when baking cheesecakes, but there are several steps you can take to minimize the risk:
    • Ensure that all ingredients, especially the cream cheese and eggs, are at room temperature before mixing to create a smooth and homogeneous batter.
    • Avoid overmixing the batter, as this can introduce too much air and lead to cracks during baking.
    • Bake the cheesecake in a water bath to provide gentle, even heat distribution and prevent the edges from overcooking.
    • After baking, allow the cheesecake to cool gradually by turning off the oven and letting it rest inside with the door ajar for about an hour before transferring it to the refrigerator. This gradual cooling helps prevent sudden temperature changes that can cause cracks.
    • If cracks do form despite your best efforts, don’t worry! You can always cover them up with a generous layer of ganache or whipped cream when serving.
  1. Can I make this cheesecake in advance?
  • Yes, this coffee cheesecake is an excellent make-ahead dessert, making it perfect for special occasions or entertaining. You can prepare the cheesecake up to several days in advance and store it in the refrigerator until ready to serve. The flavors actually develop and meld together even better after a day or two in the fridge, enhancing the overall taste and texture of the cheesecake. Just be sure to keep it well covered with plastic wrap or aluminum foil to prevent it from absorbing any odors from the fridge.
  1. What can I use as a substitute for Oreos in the crust?
  • If you prefer not to use Oreos or if they’re not readily available, you can substitute them with other chocolate sandwich cookies or even graham crackers. Simply pulse them in a food processor until finely ground, then mix them with melted butter to form the crust. You can also experiment with different flavors of cookies to customize the crust according to your preferences. Additionally, if you have a nut allergy or prefer a nut-free option, you can use chocolate wafers or even chocolate graham crackers for the crust base, adjusting the amount of butter as needed to achieve the desired consistency for pressing into the pan.
See also  Campfire Cinnamon Roll-ups!

Leave a Comment