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Coffee Cheesecake with Chocolate Ganache Recipe

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★★★★★

5 from 107 reviews

This luscious Coffee Cheesecake combines the rich flavors of espresso and cream cheese for a decadent dessert experience. A crunchy Oreo crust forms the base for a smooth cheesecake filling infused with brewed espresso. Topped with a velvety chocolate ganache, this cheesecake is perfect for coffee lovers seeking a sweet and sophisticated treat.

Ingredients

Scale

Crust

  • 2 cups (240g) Oreo crumbs
  • 4 Tbsp unsalted butter, melted (1/2 stick)

Cheesecake Filling

  • 3 packages cream cheese, room temperature (8 oz each, full fat)
  • 1 cup (198g) granulated sugar
  • 1 tsp vanilla extract
  • 1/3 cup brewed espresso
  • 3 large eggs
  • 1 oven safe turkey bag (for water bath)

Chocolate Ganache

  • 1/2 cup (118ml) heavy cream
  • 1 cup (170g) semi-sweet chocolate chips

Instructions

  1. Prepare the crust: Preheat your oven to 350ºF. Use a blender or food processor to pulse whole Oreos or chocolate graham crackers until very fine. Measure out 2 cups of these crumbs. In a small bowl, combine the crumbs with melted butter until fully incorporated. Press this mixture evenly into the bottom (and optionally up the sides) of an 8 or 9-inch springform pan using a cup or flat-bottomed object. Bake this crust for 10 minutes, then remove and allow to cool to room temperature, placing it in the fridge if you want to speed this up.
  2. Prepare the cheesecake filling: Lower the oven temperature to 325ºF. Place the springform pan inside an oven-safe turkey bag, rolling the top of the bag down so it does not cover the cheesecake batter. In a large mixing bowl, beat the cream cheese until smooth, about 2-3 minutes. Add sugar, vanilla extract, and brewed espresso, and beat until combined. Add eggs one at a time, beating just until the yolk breaks before adding the next egg. After all eggs are added, beat the mixture for 1 additional minute to incorporate, being careful not to overbeat. Pour this filling over the cooled crust.
  3. Bake the cheesecake: Place the springform pan inside a larger 9×13 inch or roasting pan. Carefully pour about 1 inch of water into the roasting pan to create a water bath. Bake at 325ºF for 65 to 85 minutes, or until the center slightly wobbles when you jiggle the pan but the edges appear firm. After baking, turn off the oven and carefully remove the springform pan from the water bath and oven bag. Place the cheesecake on a baking sheet and return it to the turned-off oven with the door slightly cracked. Let it cool there to room temperature for 60-90 minutes before refrigerating.
  4. Chill and unmold: Once cooled, cover the cheesecake loosely with foil and refrigerate overnight. When ready to serve, carefully remove the cheesecake from the springform pan using a small spatula to gently loosen any sticking parts. The cheesecake should mostly separate naturally from the pan.
  5. Make the chocolate ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it just begins to boil. Remove from heat and pour the hot cream over the chocolate chips. Let sit for 1 minute, then stir until smooth. Allow ganache to cool for 5-7 minutes before using.
  6. Assemble and serve: Pour or spoon the chocolate ganache over the cheesecake, spreading it evenly with a spatula. Optionally, add chocolate shavings on top for decoration. Serve chilled. Store any leftovers in an airtight container in the refrigerator.

Notes

  • Do not overbeat the cheesecake batter once eggs are added to avoid incorporating too much air, which can cause cracking.
  • Baking the cheesecake in a water bath helps ensure even cooking and prevents cracking by providing moisture and gentle heat.
  • The slight wobble in the cheesecake center when it finishes baking is normal and indicates it will set properly as it cools.
  • Using an oven-safe turkey bag during baking helps minimize water condensation dripping onto the cheesecake from the water bath.
  • Allowing the cheesecake to cool slowly inside the turned-off oven helps prevent cracks caused by temperature shock.
  • The ganache should be poured on once cooled but still pourable to get a smooth coating.
  • Store cheesecake wrapped and refrigerated for at least 8 hours for best texture and flavor.

Keywords: coffee cheesecake, espresso cheesecake, oreo crust cheesecake, chocolate ganache cheesecake, coffee dessert

Find it online: https://tastygenius.com/coffee-cheesecake-with-chocolate-ganache-recipe/