Coffee Cheesecake

Susan, AKA Kiwicook
Susan, AKA Kiwicook

Susan, AKA Kiwicook

In her days as a recipe developer, Susan has created over 450 recipes. Her Dutch and New Zealander roots serve as a basis for her culinary inspiration.

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I love coffee-flavoured desserts – they feel like a natural way to conclude a meal somehow – a cup of coffee in dessert form. And, I’d happily end a meal with this Coffee Cheesecake any night of the week!

Actually, you could describe its flavour as more Mochaccino than straight coffee. The coffee flavoured cheesecake sits on top of an Oreo cookie base – the perfect combination if you like your coffee spiked with chocolate as I do.

Coffee Cheesecake 2

They say familiarity breeds contempt and, on this occasion, I’d have to agree. I’ve made a bunch of cheesecakes now and it’s for that reason that I’m somewhat embarrassed to admit that I made some very basic errors this time around. Quite a few of them actually… from using the cream cheese straight from the fridge, to forgetting to grease and line the cake pan, to not double-checking the oven was at the right temperature. Not surprisingly, the cake puffed up during baking only to deflate like a limp balloon as it cooled. It doesn’t take a genius to figure out that I probably over-aerated the mixture in an effort to get rid of the lumps of cold cream cheese, and I have a sneaking suspicion that I put the cake into the oven before it had reduced to the correct temperature after baking the crust.

But hey… while the cheesecake might not have won a beauty competition (though it’s surprising how much a good swirl of cream can disguise), it was still a success in terms of texture and flavour. It was also relatively light for a cheesecake, no doubt thanks to the addition of creme fraiche, and it wasn’t overly sweet either. The coffee flavour was subtle (which would suit most people I think), but if you want a stronger coffee hit you might consider increasing the coffee from 2 to 3 teaspoons. I served the cake with a Kahlua flavoured whipped cream and chocolate covered coffee beans.

It might have been a challenging bake but the result, according to the family, was definitely worth it! Enjoy!

Coffee Cheesecake 3

20 April 2019: Have made this again and followed the rules this time! Despite that, I found that the cake does still puff up quite a bit in the oven, unlike other cheesecakes I’ve made, but this time it dipped only slightly in the centre. A crack did develop in the middle once it cooled this time, but as you can see I covered it up nicely with piped kahlua cream (always a handy resolution!). Once again, I’m happy to say, it was an absolute cracker and it was hoovered up pretty darn fast!

Coffee Cheesecake 4
Coffee Cheesecake 2


Get your caffeine fix and satisfy your sweet tooth with this Coffee Cheesecake! A creamy coffee filling, a simple cookie base, and a swirl of coffee cream come together for a delightful dessert.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Chilling Time 8 hours
Total Time 9 hours 40 minutes
Course Dessert
Servings 12 Slices
Calories 366 kcal


  • 1 Stand mixer


For the cheesecake:

  • 8 oz. Oreo cookies NB: I found this was only enough for the base, not the sides
  • 2.8-2.9 oz unsalted butter ,melted
  • 17.6 oz cream cheese , at room temperature
  • 8.8 oz crème fraîche
  • 2 tbsp all-purpose flour
  • Pinch salt
  • 1-1/4 cups caster (superfine) sugar
  • 1 tbsp pure vanilla extract
  • 2 tsp instant espresso powder (if you have coffee granules, simply grind them with a mortar and pestle)
  • 3 large eggs , at room temperature

Coffee cream:

  • 300 ml heavy cream
  • 1 tbsp Kahlua liqueur
  • 1 tbsp icing sugar (confectioner's sugar), or to taste

To garnish:

  • Chocolate-covered espresso beans, for garnish


For the cheesecake:

  • Position a rack in the center of the oven and heat the oven to 190°C (375°F).
  • Process the wafers/biscuits until fine crumbs (there should be about 2 cups-ful).
  • In a medium bowl, stir together the crumbs and melted butter until the crumbs are evenly moist and clump together slightly.
  • Transfer the mixture to a greased 8 or 9 inch springform pan and press evenly onto the bottom, spreading any remainder up the sides.
  • Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 150°C (300°F).
  • In a stand mixer fitted with the paddle attachment, beat the cream cheese, crème fraîche, flour, and salt on medium speed, scraping down the sides of the bowl and the paddle frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps (if you find there are lumps at the end, you can always strain through a sieve).
  • Add the 1-1/4 cups granulated sugar and continue beating until well blended and smooth.
  • Add the vanilla and instant espresso powder and beat until blended, about 30 seconds.
  • Add the eggs one at a time, beating just until blended (don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.)
  • Pour the filling into the cooled crust and smooth the top.
  • Bake until the center jiggles like jelly when nudged, 55 to 65 minutes. The cake will be slightly puffed around the edges, and the center will still look moist.
  • Set on a rack and cool completely.
  • Cover and refrigerate until well chilled, at least 8 hours and up to 3 days.

For the coffee cream:

  • Add the cream, Kahlua and icing sugar into a medium sized bowl, and whip until the cream is firm and will hold its shape when piped (but don’t overwhip). Store in fridge until needed.

To serve:

  • Unclasp and remove the side of the springform pan and run a long, thin metal spatula under the bottom crust. Carefully slide the cake onto a flat serving plate.
  • Garnish with piped coffee cream (keep the remainder to serve alongside) and chocolate-covered espresso beans and serve. To cut, run a thin knife under hot water, wipe it dry, and cut the cake into slices, heating and wiping the knife after every slice.


Calories: 366kcalCarbohydrates: 10gProtein: 6gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 143mgSodium: 163mgPotassium: 133mgFiber: 0.03gSugar: 8gVitamin A: 1290IUVitamin C: 0.3mgCalcium: 87mgIron: 0.4mg
Keyword Cheesecake, Coffee Cheesecake
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.

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