Coffee & Kahlua baked into this Creamy Cheesecake topped with Chocolate Ganache, Fresh Cream and Chocolate Covered Espresso Beans let this Coffee Cheesecake be the next stunner at your dinner table!
Ugh you guys, coffee cheesecake and chocolate? Wow. New fave for sure. MY DAD who does not eat cheesecake went for this in an array of 8 other desserts and he liked it! Shocking. I actually made an apple strudel just for him, did he have strudel no! Just Cheesecake. I can’t blame him.
The coffee flavor is there, it does kind of hit you, in a good way of course. Then the smooth chocolate ganache. And fresh cream, duh. I would top about anything with fresh cream, it really is one of my all time favorite things.
What really inspired this Cheesecake was a random Trader Joe’s trip. You know the ones were you end up spending $200 at Trader Joe’s and you’re like how is that even possible? Well, impulse purchases, specifically the chocolate covered espresso beans for this Coffee Cheesecake, and the 3 million other things I had to have.
While you could totally leave off the Chocolate Covered Espresso Beans I really do believe it gives it that something extra. You know like Elle Woods spraying her resume with perfume?
I made this along with 3 other desserts for Easter as well as the 2 desserts my auntie made- a total of 6 large desserts for 11 people. A bit much you say? Not enough I say!!
Make it. Chill it. Eat it. Love it. You will not be disappointed with this stunner.
And while I never want a Cheesecake that cracks if you’re pouring chocolate ganache on top who the heck cares!
Now what cheesecake flavor next?
- 12oz Oreos, completely crushed into a crumb
- 3 Tablespoon Butter, melted
- 675 Grams (24oz) Cream Cheese, very soft at room temp.
- 220 Grams (1 cup) Granulated Sugar
- 139 Grams (1/2 heaping cup) Sour Cream or Greek Yogurt
- 77 Grams (1/3 Cup) Heavy Cream
- 1 Tablespoon Vanilla Paste
- 2 Tablespoons Instant Coffee Granules
- 3 Tablespoons Kahlua Liquor (Water can be substituted for Kahlua)
- 3 Large Eggs, at room temp.
- 8oz Dark Chocolate Finely Chopped
- 4oz Heavy Cream
- 8.4 ounces (1 Cup) Heavy Whipping Cream
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Dry Milk Powder
- Chocolate Covered Espresso Beans (Optional)
- Grease a 9 inch springform pan, set aside. Preheat oven to 350F. In a food processor, crush the Oreos till they become a fine crumb. Add melted butter, stirring until fully combined. Press into bottom and slightly up upsides of prepared pan. Place in fridge while you make the cheesecake.
- In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on medium to high speed. Add granulated sugar and beat for another 3 minutes. Add in heavy cream, sour cream, and vanilla paste mixing until fully combined.
- In a small bowl mix together coffee granules and Kahlua until coffee is dissolved. Add to cheesecake batter mixing until just combined, scraping the sides to make sure fully incorporated. Add in eggs one at a time. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9 inch springform pan in a 10 inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water half way up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
- Bake for 70 to 80 minutes, the middle of the cheesecake should jiggle just a little bit. Turn oven off and let cool in oven for 1 hour then take out of roasting pan and wrap with plastic wrap. Let sit in fridge over night.
- In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just boiled. Pour directly over chocolate, let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then put back in fridge to set.
- When ready to serve Cheesecake, take your bowl and whisk attachment to the mixer chill it in the freezer for 5 minutes. When ready whisk heavy cream for 1 minute, add a splash of vanilla and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Then top with Chocolate Covered Espresso Beans, as many or as little as you would like. Store in fridge for up to 5 days.
As I write this post I have one last bite, until next time Coffee Cheesecake!
Driving home from work today I found myself day dreaming of cake. Something I often do. Food obsessed much? Anyways I started dreaming of strawberries. I bought a large pack of strawberries from costco the other day and the strawberries are sooo good!
When I grew up we always had strawberries. My mom would cut them up and sprinkle a little sugar on top and store them in the fridge. I often found myself searching for the strawberry with the most sugar granules on. I know, I know, strawberries are sweet on there on but you all must know by now I have a strange addiction to sugar!
Back to these strawberries from Costco- they are so sweet. I couldn’t stop eating them. Literally. So I decided to make a cake as well. I was craving fresh whipped cream and chocolate covered strawberries so I combined the ideas.
The fresh cream is fabulous alongside the rich chocolate cake and juicy strawberries.
These cake is part of the Chocolate Party hosted by Roxanas Home Baking. I joined the party in February and I have loved each month. Be sure to check out Roxanas Chocolate Strawberry Roll and see all of the other bloggers involved in the chocolate party!
Strawberries and Cream Chocolate Cake
Chocolate Cake layered with Fresh Whipped Cream and Strawberries topped with a Chocolate Ganache and More Fresh Strawberries. Make this cake even easier and use a chocolate cake mix.
- 2 cups granulated sugar
- 2 cups all purpose flour
- 3/4 cup cocoa powder
- 2 tsp baking soda
- 1/2 tsp salt
- 1 tsp baking powder
- 3 eggs, at room temp.
- 1/2 cup vegetable oil
- 1/2 cup milk
- 3/4 sour cream
- 2 cups semi sweet chocolate chips
- 1/2 cup heavy cream
- 3 tbsp powdered sugar
- 1 1/2 cup heavy cream
- 1 regular sized container strawberries, cleaned and cut in half
- Preheat oven to 350F and grease two 9 inch round pans. Set aside.
- In a large bowl sift together the sugar, flour, cocoa powder, baking soda, salt and baking powder. Mix to combine. Set aside.
- In the bowl of an electric mixer combine eggs, oil, milk and sour cream mix until fully combined. Slowly add in dry ingredients. Mix until fully incorporated. Pour evenly into prepared pans.
- Bake for 25-30 minutes. Or until toothpick inserted comes out clean. Set aside to cool completely.
- Once cakes are cool make ganache. In a small saucepan heat heavy cream for 4-6 minutes. In a medium sized bowl pour in chocolate chips and pour heavy cream on top of chocolate. Let sit for 3 minutes then stir until completely combined. The hot cream will melt the chocolate. Once combined set aside.
- In the bowl of an electric mixer fitted with the whisk attachment mix together powdered sugar and heavy cream until stiff peaks form.
- On a serving platter/cake plate place the first layer of chocolate cake, spread with all whipped cream, place a layer of strawberries on top of whipped cream place second chocolate cake layer and drizzle top with chocolate ganache. Place fresh strawberries on top. Store in fridge.
Mmm the last bite..