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Coffee Cheesecake with Chocolate Espresso Ganache and Coffee Whipped Cream Recipe

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4.3 from 2 reviews

This indulgent Coffee Cheesecake features a rich Oreo crust, a creamy espresso-infused cheesecake filling, a glossy chocolate espresso ganache, and a fluffy coffee whipped cream topping. Perfectly balanced flavors and a smooth texture make it an irresistible dessert for coffee lovers and cheesecake fans alike.

Ingredients

Oreo Crust:

  • 20 Oreos
  • ¼ cup (57g) unsalted butter, melted

Coffee Cheesecake:

  • 32 ounces (900g) full-fat block cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 8 ounces (226g) full-fat sour cream, room temperature
  • 1 tablespoon vanilla extract
  • 4 large eggs, room temperature
  • 3 tablespoons (18g) espresso powder

Chocolate Espresso Ganache:

  • 1 cup (170g) semi-sweet chocolate chips
  • 1 teaspoon (2g) espresso powder
  • ½ cup (120mL) heavy whipping cream

Coffee Whipped Cream:

  • ½ cup (120mL) heavy whipping cream
  • ½ tablespoon granulated or powdered sugar
  • 1 teaspoon (2g) espresso powder

Instructions

  1. Make the Crust: Preheat your oven to 325°F (162°C). Prepare a 9-inch springform pan by spraying it with nonstick spray. Crush the Oreos finely using a food processor and mix the crumbs with melted butter. Press this mixture evenly into the bottom of the pan. Bake the crust for 8 minutes, then set it aside to cool while you prepare the cheesecake filling.
  2. Prepare the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese on medium-high speed for about 2 minutes until smooth. Add the granulated sugar and continue beating for another 2 minutes until creamy. Reduce the mixer speed to low and blend in sour cream and vanilla extract until fully combined. Add eggs one at a time, mixing gently after each addition to maintain a smooth texture. Finally, add the espresso powder and mix on low until fully dissolved and the batter is smooth.
  3. Bake the Cheesecake: Pour the cheesecake batter over the cooled Oreo crust in the springform pan. Prepare a water bath by placing the cheesecake pan inside a larger pan and filling the outer pan with hot water halfway up the sides of the cheesecake pan. Bake for 1 hour 20 minutes to 1 hour 45 minutes, until the center jiggles slightly and an internal temperature of 145°F (63°C) is reached. Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour. Then, transfer the cheesecake to a wire rack to cool for an additional 2 hours. Once cooled, cover the cheesecake and refrigerate for at least 6 hours or preferably overnight to set firmly.
  4. Make the Ganache: In a heatproof bowl, combine semi-sweet chocolate chips and espresso powder. Heat the heavy cream until it just begins to bubble, then pour it over the chocolate. Let this mixture sit for 1 minute, then stir until smooth and glossy. Allow the ganache to cool for 5 minutes before pouring it evenly over the chilled cheesecake. Let the ganache set for at least 15 minutes before adding the whipped cream.
  5. Make Coffee Whipped Cream: In a chilled mixing bowl, combine heavy whipping cream, sugar, and espresso powder. Beat on medium speed until the mixture becomes frothy, then increase to medium-high and whip until stiff peaks form. The coffee whipped cream can then be piped or spread thickly over the ganache layer on the cheesecake.
  6. Serve: Slice the coffee cheesecake and serve chilled. Store any leftovers tightly covered in the refrigerator for up to 5 days or freeze for up to 3 months to maintain freshness.

Notes

  • Use room temperature ingredients to ensure a smooth cheesecake batter without lumps.
  • The water bath helps prevent cracking and promotes even baking of the cheesecake.
  • Espresso powder enhances the coffee flavor without adding liquid.
  • For easier slicing, chill the cheesecake thoroughly and use a hot, clean knife to cut slices.
  • This cheesecake can be made a day ahead to allow flavors to meld beautifully.

Find it online: https://yumntasty.com/coffee-cheesecake-with-chocolate-espresso-ganache-and-coffee-whipped-cream-recipe/