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Coffee Cheesecake Recipe

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★★★★★

4.8 from 109 reviews

This decadent Coffee Cheesecake combines a rich chocolate cookie crust with a creamy coffee-infused filling for a delightful dessert that’s perfect for coffee lovers. The cheesecake is baked to perfection with a smooth, velvety texture and a subtle espresso flavor that complements the sweetness of the cream cheese. It’s an ideal treat for gatherings or an indulgent personal dessert.

Ingredients

Scale

For the Crust

  • 1 ½ cups crushed chocolate cookies (such as Oreos with filling removed or any plain chocolate cookie)
  • 5 tablespoons unsalted butter, melted

For the Filling

  • 24 oz (3 blocks) full-fat cream cheese, softened
  • 1 cup granulated sugar
  • ¾ cup sour cream
  • 1 tablespoon vanilla extract
  • 1 tablespoon espresso powder
  • 2 tablespoons hot water
  • ¼ teaspoon salt
  • 3 large eggs

Instructions

  1. Preheat and Prep the Pan: Set the oven to 325°F (160°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
  2. Make the Crust: Combine the crushed chocolate cookies and melted butter in a bowl. Stir until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared pan using the bottom of a glass. Bake for 10 minutes, then remove from the oven and set aside to cool.
  3. Prepare the Filling: In a large mixing bowl, beat the softened cream cheese until completely smooth and lump-free. Scrape down the sides of the bowl to ensure even mixing.
  4. Add Sugar and Mix: Add the granulated sugar to the cream cheese and beat until fully combined and smooth.
  5. Incorporate Liquid Ingredients: In a small bowl, dissolve the espresso powder in the hot water. Add the sour cream, vanilla extract, espresso mixture, and salt to the batter. Mix until well blended.
  6. Add Eggs: Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition. Mix just until incorporated. Avoid overbeating to prevent adding too much air into the batter.
  7. Pour and Smooth: Pour the batter over the cooled crust in the springform pan. Gently tap the pan on the counter a few times to release any trapped air bubbles.
  8. Bake the Cheesecake: Place the cheesecake in the oven and bake for 55 to 65 minutes. The edges should be set and the center should still have a slight jiggle when gently shaken.
  9. Cool Gradually: Turn off the oven and crack the door open. Leave the cheesecake inside for 1 hour to cool slowly. This helps prevent cracking.
  10. Chill Completely: Transfer the cheesecake to the refrigerator and chill for at least 6 hours, preferably overnight, before serving to allow it to fully set and develop flavor.

Notes

  • Remove the filling from the cookies before crushing to avoid bitterness and excess sweetness.
  • Be careful not to overbeat the eggs to prevent air bubbles that can cause cracks.
  • Gradual cooling in the oven helps prevent cracks by allowing the cheesecake to settle slowly.
  • Chilling the cheesecake thoroughly enhances its texture and flavor.
  • Use a water bath if you prefer extra creamy cheesecake and to further prevent cracking.

Keywords: coffee cheesecake, chocolate cookie crust, espresso cheesecake, baked cheesecake, creamy dessert

Find it online: https://zarameals.com/coffee-cheesecake-recipe/