Name: Coffee Cheesecake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 20 Oreo cookies, finely crushed (about 1-2/3 cups) -; 1/4 cup butter, melted -; Filling: -; 3 tablespoons instant coffee granules -; 2 tablespoons hot water -; 4 packages (8 ounces each) cream cheese, softened -; 1-1/3 cups sugar -; 2 tablespoons all-purpose flour -; 2 teaspoons vanilla extract -; 4 large eggs, room temperature, lightly beaten -; GANACHE: -; 1 cup semisweet chocolate chips -; 2/3 cup heavy whipping cream -; 1-1/2 teaspoons vanilla extract -; Optional: Whipped cream and coarsely chopped espresso beans -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Coffee Cheesecake

1. 20 Oreo cookies, finely crushed (about 1-2/3 cups) -

2. 1/4 cup butter, melted -

3. Filling: -

4. 3 tablespoons instant coffee granules -

5. 2 tablespoons hot water -

6. 4 packages (8 ounces each) cream cheese, softened -

7. 1-1/3 cups sugar -

8. 2 tablespoons all-purpose flour -

9. 2 teaspoons vanilla extract -

10. 4 large eggs, room temperature, lightly beaten -

11. GANACHE: -

12. 1 cup semisweet chocolate chips -

13. 2/3 cup heavy whipping cream -

14. 1-1/2 teaspoons vanilla extract -

15. Optional: Whipped cream and coarsely chopped espresso beans -

How to cook deliciously - Coffee Cheesecake

1. Stage

Preheat oven to 325°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inch square) and securely wrap the foil around the pan. Editor's Tip: When it comes to learning how to make cheesecake, preparation is key. Wrapping your pan will insulate the pan and prevent any water from the water bath from seeping into the cheesecake during baking.

2. Stage

In a small bowl, combine the cookie crumbs and melted butter. Press the mixture onto the bottom of the prepared pan. Set aside. In another small bowl, dissolve the instant coffee into the hot water. Set aside to cool slightly. Editor's Tip: No prebaking of the crust is required. While some cheesecakes require baking the crust briefly before adding the filling, this coffee cheesecake recipe isn't one of them.

3. Stage

In a large mixing bowl, beat together the cream cheese, sugar, flour and vanilla until smooth. Add the eggs and coffee, then beat on low speed until just combined. Pour the coffee cheesecake filling over the crust. Place the springform pan in a large, deep baking pan and add one inch of hot water to the larger pan to make a water bath for the cheesecake. Editor's Tip: Don't overmix coffee cheesecake batter. Doing so can either overdevelop the gluten in the flour or can work too much air into the filling. This can cause a cheesecake to sink or crack more easily in the oven.

4. Stage

Bake at 325°F for 60 to 70 minutes or until center is just set and the top appears dull. Promptly remove the springform pan from the water bath and remove the foil. Cool the coffee cheesecake on a wire rack for 10 minutes, then loosen the sides of the pan with a knife. Cool for one hour longer, then cover with plastic and refrigerate overnight.

5. Stage

For the ganache, place the chocolate chips in a small bowl. Then, in a small saucepan, bring the heavy cream to a low boil. Pour the cream over the chocolate chips and whisk until smooth. Stir in the vanilla, then cool the ganache slightly until it reaches a spreadable consistency.

6. Stage

Remove the rim from the springform pan. Spread ganache over the coffee cheesecake. Refrigerate for one hour or until the ganache is set. To serve, decorate with whipped cream and espresso beans, if desired, then cut the cheesecake into slices. Enjoy!