Coffee Cheesecake

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This coffee cheesecake recipe is a winner! Get ready for a creamy delight with a coffee kick and a chocolatey Oreo base, topped off with luscious coffee ganache. It’s a treat that’s bound to impress at any special gathering, especially if you’ve got coffee lovers in the crowd!

Here’s why you’re going to fall in love with this coffee cheesecake:

  1. Bursting with coffee goodness: This cheesecake is infused with the bold flavor of instant coffee, and the luscious white chocolate coffee ganache takes it to the next level!
  2. Creaminess overload: Dive into each heavenly bite of this cheesecake, and you’ll be met with the smoothest, creamiest texture that practically melts in your mouth.
  3. Irresistible Oreo crust: The chocolaty Oreo cookie crust is the perfect match for all that coffee goodness, adding an extra layer of indulgence to every slice.

Now, let’s gather our ingredients:

Coffee Cheesecake

Prep Time 30 minutes
Cook Time 2 hours
Chill Time 8 hours
Course Dessert
Servings 14 slices


**For the Oreo Crust:**

  • 32 Oreos
  • 6 tablespoons 84 g melted salted butter

**For the Coffee Cheesecake:**

  • 32 oz 907 g softened cream cheese
  • 1 cup 200 g granulated sugar
  • 1 tablespoon 8 g cornstarch
  • 1 tablespoon 15 ml vanilla extract
  • 2 tablespoons 8 g instant coffee
  • cup 82 g sour cream, at room temperature
  • 3 eggs at room temperature
  • 3 egg yolks at room temperature

**For the Coffee Ganache:**

  • 3 tablespoons 45 ml heavy cream
  • 1 ½ teaspoons 2 g instant coffee
  • 4.5 oz 127 g chopped white chocolate bar


**For the Oreo Crust:**

  • Preheat your oven to 350 degrees Fahrenheit.
  • Crush the Oreos in a food processor until they’re finely ground.
  • Mix the Oreo crumbs with melted butter in a bowl.
  • Press the mixture onto the bottom and up the sides of a 9-inch springform pan lined with foil.
  • Bake for 10 minutes, then let it cool completely.

**For the Coffee Cheesecake:**

  • In a stand mixer, blend cream cheese, sugar, and cornstarch until smooth.
  • Dissolve instant coffee in vanilla extract and add it to the mixture along with sour cream.
  • Add eggs and egg yolks one at a time, mixing well after each addition.
  • Pour the batter into the prepared crust.
  • Bake in a water bath for 1 hour, then let it cool in the oven for another hour.
  • Chill the cheesecake in the fridge for at least 8 hours.

**For the Coffee Ganache:**

  • Heat heavy cream with instant coffee until dissolved.
  • Pour over chopped white chocolate in a double boiler and melt together.

**Assembling the Cheesecake:**

  • Pour the ganache over the cheesecake and chill until set.
  • Pipe swirls of whipped cream around the edges.
  • Dust with cocoa powder or instant coffee.
  • Serve and enjoy the heavenly flavors!


Remember to store any leftovers in the fridge for up to five days in an airtight container.

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