Coffee Cheesecake
Ingredients:
For the Chocolate Cookie Crust:
1½ cups crushed chocolate sandwich cookies (like Oreos)
1/4 cup unsalted butter, melted
For the Coffee Cheesecake Filling:
24 oz (3 blocks) cream cheese, softened
3/4 cup granulated sugar
2 tablespoons cornstarch
3 large eggs
1/2 cup sour cream
1/2 cup heavy cream
2 tablespoons instant espresso powder (or strong brewed coffee)
1 teaspoon vanilla extract
For the Coffee Whipped Cream (Optional):
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon instant espresso powder
For Garnish (Optional):
Chocolate shavings
Cocoa powder
Whole coffee beans
Instructions:
Prepare the crust:
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, combine crushed cookies and melted butter. Press the mixture into the bottom of the pan and bake for 10 minutes. Set aside to cool.
Make the filling:
Beat cream cheese, sugar, and cornstarch until smooth. Add eggs one at a time, mixing gently.
In a separate bowl, whisk together sour cream, heavy cream, espresso powder, and vanilla. Add to the cream cheese mixture and mix until just combined.
Bake the cheesecake:
Pour the filling over the crust. Wrap the pan with foil and place it in a larger pan with 1 inch of hot water (for a water bath).
Bake at 325°F for 50–55 minutes until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Chill:
Let the cheesecake cool to room temperature for 30 minutes. Then refrigerate for at least 6 hours or overnight.
Make the whipped cream (optional):
Beat whipping cream, powdered sugar, and espresso powder until stiff peaks form. Pipe or spread over chilled cheesecake.
Garnish and serve:
Dust with cocoa powder, chocolate shavings, or add a few coffee beans. Slice and enjoy with a hot cup of coffee!
Notes:
Use room temperature ingredients for a smooth texture.
A water bath helps prevent cracks.
Cheesecake can be stored in the fridge for 5 days or frozen up to 3 months.
Try swapping the crust for graham crackers or Biscoff for variation.
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