Coffee Cheesecake with Chocolate Espresso Ganache and Coffee Whipped Cream Recipe
This luscious Coffee Cheesecake combines a rich Oreo crust, creamy coffee-infused cheesecake filling, a decadent chocolate espresso ganache, and a light coffee whipped cream topping. Perfectly balanced with bold espresso flavors and smooth textures, it is an indulgent dessert ideal for coffee and chocolate lovers alike.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 9 hours 45 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Oreo Crust
- 20 Oreos
- ¼ cup (57g) unsalted butter, melted
Coffee Cheesecake Filling
- 32 ounces (900g) full fat block cream cheese, completely softened to room temperature
- 1 cup (200g) granulated sugar
- 8 ounces (226g) full fat sour cream, about 1 scant cup, at room temperature
- 1 Tablespoon vanilla extract
- 4 large eggs, at 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
- Prepare Oreo Crust: Preheat the oven to 325ºF (162ºC) and spray a 9" springform pan with nonstick spray. Crush Oreos finely in a food processor, then mix with melted butter until evenly coated. Press mixture into the pan bottom and bake for 8 minutes. Let cool while preparing the filling.
- Make Cheesecake Filling: Beat cream cheese on medium-high for about 2 minutes until smooth. Add sugar and beat 2 more minutes until combined. Lower mixer speed and add sour cream and vanilla, mixing fully.
- Add Eggs and Espresso: Add eggs one at a time on low speed, mixing just until incorporated each time. Stir in espresso powder gently until dissolved, then fold batter carefully to ensure smooth consistency without lumps.
- Assemble and Bake: Pour batter over crust. Create a water bath by placing the springform pan inside a 10" pan, then inside a 12" pan. Fill outer pan with hot water halfway up the sides of the middle pan. Bake 1 hour 20 minutes to 1 hour 45 minutes until center jiggles slightly and internal temperature reads 145ºF (63ºC). Turn oven off and let cheesecake cool in the oven for 1 hour, then cool on rack 2 hours. Refrigerate covered for at least 6 hours or overnight.
- Make Ganache: Combine chocolate chips and espresso powder in a bowl. Heat heavy cream till just before boiling and pour over chocolate. Let sit 1 minute, then stir until smooth and glossy. Cool 5 minutes.
- Apply Ganache: Remove cheesecake from fridge and loosen crust from pan sides. Remove springform ring. Pour ganache evenly over top using an offset spatula. Let ganache set for at least 15 minutes.
- Prepare Coffee Whipped Cream: In a large bowl, whisk heavy cream, sugar, and espresso powder at medium speed until frothy. Continue 2-3 minutes until thickened. Increase speed to medium-high and whip 30 seconds to 1 minute until stiff peaks form.
- Decorate and Serve: Pipe or spread whipped cream over set ganache. Slice and serve cheesecake. Store leftovers tightly covered in refrigerator up to 5 days. Cheesecake freezes well up to 3 months when wrapped tightly; thaw refrigerated overnight.
Notes
- Ensure cream cheese, sour cream, and eggs are at room temperature to achieve a smooth batter and prevent cracks.
- The water bath (bain-marie) helps the cheesecake bake evenly and prevents cracking.
- Use a digital instant-read thermometer to check doneness accurately.
- Allow ganache to cool slightly before pouring to prevent melting the cheesecake surface.
- Whipped cream can be piped decoratively for an elegant finish.
- Freeze wrapped cheesecake for longer storage; thaw overnight in fridge before serving.
