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!
- 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 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 halfway 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 the fridge overnight.
- 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 the 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 to 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.
*Total Time includes Chill Time
Keywords: coffee dessert recipe, coffee cheesecake recipe, espresso cheesecake