Espresso Cheesecake
Ingredients:
Crust:
- 2 cups OREO cookie crumbs (not double stuffed, about 20 cookies)
- 6 tablespoons butter, melted
- ¼ teaspoon salt
Filling:
- 24 ounces cream cheese, softened (3 packages)
- ¾ cup granulated sugar
- 3 tablespoons flour
- ¼ cup espresso or strong coffee, cooled to room temperature
- ½ cup heavy whipping cream
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
Ganache Topping:
- ¼ cup heavy whipping cream
- 4 ounces bittersweet or dark chocolate, roughly chopped
Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 4 tablespoons butter, softened
- ½ teaspoon vanilla extract
- ¾ to 1 cup powdered sugar
- Espresso beans, optional
Directions:
1. Preheat oven to 325°F (163°C). Mix the OREO cookie crumbs, melted butter, and salt until combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
2. In a large bowl, beat the softened cream cheese until smooth. Add granulated sugar and flour, mixing well.
3. Slowly add the cooled espresso or strong coffee, heavy whipping cream, and vanilla extract, mixing until well incorporated.
4. Add the eggs one at a time, beating just until combined after each addition. Be careful not to overmix.
5. Pour the filling over the cooled crust and smooth the top. Bake for 50-60 minutes, or until the center is almost set but slightly jiggly.
6. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking. Then refrigerate for at least 4 hours or overnight.
7. For the ganache topping, heat the heavy cream until just about to boil. Pour over the chopped chocolate and let sit for 2 minutes. Stir until smooth and glossy. Pour over the chilled cheesecake and spread evenly.
8. For the cream cheese frosting, beat the softened cream cheese and butter until smooth. Add vanilla extract and gradually mix in powdered sugar until desired sweetness and consistency are reached.
9. Spread the frosting around the edge or on top of the ganache as desired. Garnish with espresso beans if using.
10. Refrigerate the cheesecake until ready to serve.
Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 5 hours 30 minutes (including chilling) | Kcal: 420 kcal | Servings: 12 servings
Tips:
Use room temperature ingredients to ensure a smooth, creamy filling without lumps.
To avoid cracks, cool the cheesecake gradually by leaving it in the turned-off oven before refrigerating.