COFFEE CHEESECAKE
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.
Equipment
- 1 Stand mixer
Ingredients
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
Instructions
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.
Nutrition
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
Tried this recipe?Let us know how if you liked it in the comments below!