Coffee Cheesecake Recipe

Method

25 steps

1. 1

   OREO CRUST

2. 2

   Preheat the oven to 325ºF (162ºC). Spray a 9" springform pan or my very favorite Fat Daddio's cheesecake pan with nonstick spray. Set aside.

3. 3

   In a food processor, crush the Oreos until they become a fine crumb. Pour the Oreo crumbs into a large bowl, then drizzle the melted butter over the cookies and stir until everything is evenly saturated with butter.

4. 4

   Press the Oreo mixture into the bottom of the prepared springform pan, then bake the crust for 8 minutes. Remove from the oven and allow to cool while you prepare the filling.

5. 5

   COFFEE CHEESECAKE

6. 6

   In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium high speed until smooth, about 2 minutes. Add the granulated sugar then beat again until combined, about another 2 minutes.

7. 7

   Reduce the mixer speed to low5, then add the sour cream and vanilla and mix until completely combined.

8. 8

   Add the eggs one at a time, mixing on low after the addition of each egg and adding the next just after the previous egg starts to incorporate, and continue mixing until there are no more yellow yolk streaks.

9. 9

   Add the espresso powder and gently blend on low until all of the powder has dissolved, then use a large spatula to carefully fold the batter together, scraping the bottom of the bowl and the sides to gather any extra batter that may not be fully incorporated. Sometimes I need to use the mixer again, but be sure to keep it on low. Your batter should be smooth and creamy without lumps.

10. 10

    Pour the batter into the prepared pan. Create a water bath6 by placing the 9" springform pan in a slightly larger round pan (I like to use a 10" cake pan) and then place that pan into an even larger round pan (I like to use a 12" cake pan) or roasting pan.

11. 11

    Fill the outer pan with hot water halfway up the sides of the middle pan, then carefully transfer the whole thing to the oven. You can also assemble the pans in the oven, but work quickly so as not to let too much hot air out of the oven.

12. 12

    Bake the cheesecake for 1 hour 20 minutes to 1 hour 45 minutes. The middle of the cheesecake (a center approximately 2" wide) should jiggle just a little bit. I use my digital instant-read thermometer to check the internal temperature has reached 145ºF (63ºC). Turn the oven off7 and allow the cheesecake to cool in the oven for 1 hour. After 1 hour, remove the springform pan from all of the other pans and allow to cool on a cooling rack for another 2 hours. When the cheesecake is completely cool, cover or wrap tightly and allow to chill in the refrigerator for at least 6 hours, ideally overnight.

13. 13

    CHOCOLATE ESPRESSO GANACHE

14. 14

    Remove the cheesecake from the fridge and use a spatula or butter knife to gently loosen the crust from the side of the pan, then release the outer ring of the springform pan.

15. 15

    Pour the chocolate chips and the espresso powder into a medium-size bowl and set aside.

16. 16

    Heat the heavy cream in a microwave-safe measuring cup or in a saucepan over medium-high heat on the stove, and heat until it just starts to bubble before boiling.

17. 17

    Carefully pour the hot cream over the chocolate chips, then allow to sit for 1 minute.

18. 18

    Using a large spatula, gently stir the chocolate chips (which have started to melt significantly) and the cream to mix. Continue mixing until you have a smooth and glossy mixture. Allow the ganache to cool for about 5 minutes before adding it to the cheesecake.

19. 19

    When your ganache has cooled a bit, carefully pour it onto the top of your cheesecake. Use an offset spatula or the back of a spoon to spread the ganache evenly over the top of the cheesecake. You can let it drip down the sides for aesthetics if you prefer, but I like to let it all stay on the top to create a thick layer of ganache. Allow ganache to set for at least 15 minutes before adding the coffee whipped cream, if using.

20. 20

    COFFEE WHIPPED CREAM

21. 21

    Pour the heavy whipping cream, sugar, and espresso powder into a large bowl (if using a handheld mixer) or the bowl of a stand mixer fitted with the whisk attachment.

22. 22

    Turn the mixer to medium speed. The mixture will start to get frothy and bubbly. After about 2 to 3 minutes, the mixture will start to thicken.

23. 23

    Once mixture is visibly thick (you will be able to see the trail of the whisk), increase the speed to medium-high and beat for an additional 30 seconds to 1 minute. At this point, your whipped cream should start to look "billowy" and the trails from your whisk will be quite distinct.

24. 24

    Pull the whisk out of the bowl and check that the whipped cream in the bowl has formed stiff peaks.

25. 25

    Pipe or spread coffee whipped cream as desired onto the set ganache, then slice and serve the cheesecake. Store leftovers covered tightly in the refrigerator up to 5 days. Cheesecake freezes well, up to 3 months. Wrap tightly and thaw in the refrigerator overnight.