This extra creamy coffee cheesecake has an Oreo cookie crust, delicious espresso flavor, and a coffee-infused chocolate ganache on top. It’s a decadent dessert that’s perfect for coffee lovers.
32 oz Cream Cheese
2 Tablespoons Instant Coffee Granules
1 Tablespoon Vanilla Paste
½ Cup Sour Cream or Greek Yogurt
1 ½ Cup Granulated Sugar
4 Large Eggs
1 Large Egg Yolk
3 Tablespoons Hot Water
3 Tablespoon Butter, melted
12 oz Oreos crushed into a crumb
Coffee Whipped Cream
½ cup heavy cream
8 oz Dark Chocolate Finely Chopped
4 oz Heavy Cream
Preheat the oven to 350F/180C. Grease a 9-inch springform pan.
Add crushed Oreos, melted butter and mix well until fully combined.
Pour it into the prepared pan. Bake for 5 minutes to set it. Leave aside while you prepare the filling.
Whisk cream cheese in the bowl of an electric mixer fitted with a paddle attachment on low to medium speed for 3 minutes. Add granulated sugar and beat for 1- 2 minutes.
In a small bowl mix together coffee granules and hot water until coffee is dissolved. Mix well cheesecake batter with sour cream and vanilla bean paste until just combined. Add in eggs one by one, add the additional yolk with the first egg.
Pour into the prepared pan. Place 9-inch springform pan in a 10-inch cake pan- place the cake pan in a roasting pan and fill the roasting pan with hot water halfway up the sides of the cake pan.
Bake for 1 hour 15 minutes to 1 hour 30 minutes.
When the cake is done, let cool completely. Finally, wrap with plastic wrap and chill in the fridge overnight or at least 6 hours.
Add chopped chocolate In a medium bowl. In a small saucepan add cream, bring to a boil. Directly pour the boiled cream over chocolate, let sit for 3 minutes. Then mix the chocolate and cream with a whisk until you have a silky texture. Pour over chilled cheesecake then put it back in the fridge to all set.
Coffee Whipped Cream:
Add the instant coffee powder to the heavy cream. Let it sit for a few minutes. Beat the whipped cream until stiff peaks form.
Decorate the cake right before serving with whipped cream and chocolate curls.