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Creamy Coffee Cheesecake with Chocolate Ganache and Whipped Cream Recipe

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4.3 from 5 reviews

  • Author: Sara
  • Total Time: 7 hours 5 minutes
  • Yield: 12 servings

Description

This Creamy Coffee Cheesecake combines the rich, smooth texture of classic cheesecake with the bold, aromatic flavor of coffee. Featuring a crunchy Oreo crust, a luscious coffee-infused cream cheese filling baked in a gentle water bath to prevent cracks, and topped with a silky chocolate ganache and espresso-spiked whipped cream, this decadent dessert is perfect for coffee lovers looking to impress at any occasion.

Ingredients

Crust

  • 2 1/2 cups (335g) Oreo crumbs (about 30 Oreos)
  • 1/4 cup (56g) unsalted butter, melted

Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tablespoons (24g) all-purpose flour
  • 1 cup (230g) sour cream, room temperature
  • 3 tablespoons instant coffee/espresso granules
  • 1 1/2 tablespoons (30ml) hot water
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature

Chocolate Ganache

  • 4 oz | 113g | 2/3 cup semi-sweet chocolate chips
  • 6 tablespoons heavy whipping cream

Whipped Cream Topping

  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1 teaspoon instant coffee/espresso granules
  • 1 teaspoon vanilla extract

Instructions

  1. Make the crust: Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides. Combine the Oreo crumbs and melted butter in a small bowl. Press this mixture firmly into the bottom and slightly up the sides of the springform pan. Bake the crust for 8-10 minutes, then set aside to cool.
  2. Prepare water bath: Cover the outside of the springform pan with aluminum foil to prevent water seeping in during baking. Set the prepared pan aside.
  3. Make the filling: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and well combined, avoiding incorporating too much air to prevent cracking. Scrape down bowl sides. Add sour cream and mix again on low speed until combined.
  4. Add coffee and flavorings: Dissolve espresso granules in hot water, then add this coffee mixture along with vanilla extract to the cream cheese batter. Mix gently on low speed until combined.
  5. Add eggs: Add eggs one at a time, mixing slowly after each addition. Scrape down sides as needed to ensure a uniform batter.
  6. Assemble and bake: Pour the cheesecake batter over the crust in the springform pan. Place this pan inside a larger pan and add warm water to the larger pan until it reaches halfway up the sides of the springform pan, ensuring the water doesn’t breach the foil barrier. Bake for 1 hour 15 minutes; the center should be set but still slightly jiggly.
  7. Cool in oven: Turn off the oven and keep the door closed for 30 minutes to allow gradual cooling and continued gentle cooking. Then crack the oven door open and cool for another 30 minutes to prevent cracking.
  8. Refrigerate: Remove cheesecake from the oven and water bath, unwrap foil, and refrigerate until firm, for 5-6 hours or preferably overnight.
  9. Prepare ganache: Place chocolate chips in a heatproof bowl. Microwave heavy cream just until it begins to boil, then pour it over the chocolate and let sit for 2-3 minutes. Stir until smooth and glossy.
  10. Top cheesecake: Remove cheesecake from springform pan and place on serving plate. Pour ganache evenly over the top, spreading with an offset spatula and creating texture if desired. Chill in refrigerator while preparing whipped cream.
  11. Make whipped cream topping: In a large bowl, whip cold heavy cream, powdered sugar, espresso granules, and vanilla extract on high speed until stiff peaks form.
  12. Decorate and serve: Pipe the whipped cream around the cheesecake edge using a piping tip for a decorative finish. Serve chilled.
  13. Storage: Store leftover cheesecake in an airtight container or tightly covered in the refrigerator. Best enjoyed within 4-5 days.

Notes

  • Use room temperature ingredients for the smoothest batter and even baking.
  • Covering the springform pan with foil is crucial to prevent water from the bath leaking into the crust and batter.
  • Baking the cheesecake in a water bath ensures gentle, even heat that prevents cracking and creates a creamy texture.
  • Allowing the cheesecake to cool gradually in the oven reduces the chance of cracks on top.
  • For a stronger coffee flavor, increase the instant coffee granules slightly, but be careful not to add bitterness.
  • Ensure the heavy cream for whipped topping is completely cold for best whipping results.
  • Use an offset spatula to spread ganache smoothly and create decorative texture if desired.
  • Chill the cake thoroughly before serving to enhance texture and flavor development.
  • Prep Time: 35 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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