Name: Triple Coffee Cheesecake
Prep time: 20 min
Cook time: 20 min
Yield: 1
Ingredients: 24 chocolate cream cookies, crushed -; 6 tbsp. butter, melted -; Pinch of kosher salt -; Cooking spray, for pan -; 4 8 oz blocks cream cheese, softened -; 1 c. sugar -; 3 large eggs -; 1/4 c. sour cream -; 2 tbsp. brewed coffee -; 1/4 c. all-purpose flour -; 1 tsp. pure vanilla extract -; 1/4 tsp. kosher salt -; 2/3 c. heavy cream -; 2 tbsp. brewed coffee -; 2 c. semisweet chocolate chips -; Chocolate shavings, for garnish -; chocolate covered espresso beans, for garnish -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Triple Coffee Cheesecake

1. 24 chocolate cream cookies, crushed -

2. 6 tbsp. butter, melted -

3. Pinch of kosher salt -

4. Cooking spray, for pan -

5. 4 8 oz blocks cream cheese, softened -

6. 1 c. sugar -

7. 3 large eggs -

8. 1/4 c. sour cream -

9. 2 tbsp. brewed coffee -

10. 1/4 c. all-purpose flour -

11. 1 tsp. pure vanilla extract -

12. 1/4 tsp. kosher salt -

13. 2/3 c. heavy cream -

14. 2 tbsp. brewed coffee -

15. 2 c. semisweet chocolate chips -

16. Chocolate shavings, for garnish -

17. chocolate covered espresso beans, for garnish -

How to cook deliciously - Triple Coffee Cheesecake

1. Stage

Preheat oven to 325°. Grease an 8” or 9” springform pan with cooking spray and wrap bottom and sides of pan in foil.

2. Stage

Make crust: In a large bowl, stir together crushed chocolate cream cookies, melted butter, and salt (mixture should resemble wet sand). Press mixture into prepared pan and set aside.

3. Stage

Make cheesecake mixture: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and sugar until light and fluffy. Add eggs, one at a time, then sour cream, brewed coffee, flour, vanilla, and salt. Pour mixture over crust.

4. Stage

Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Transfer to refrigerator and cool completely, 3 hours up to overnight.

5. Stage

Make ganache: In a small saucepan over low heat, heat heavy cream and coffee. Place chocolate in a heat-proof bowl and pour in the heavy cream-coffee mixture. Let sit 3 minutes, then stir until creamy and no lumps remain.

6. Stage

Pour ganache over cooled cheesecake and top with chocolate shavings and chocolate espresso beans before slicing and serving.