Coffee Cheesecake
User Reviews
4.8
Coffee Cheesecake
Description
The Coffee Cheesecake begins with a buttery graham cracker crust made from crumbs, sugar, and melted butter, pressed into a springform pan and baked until set. The filling blends cream cheese and sugar smoothly, then incorporates instant coffee dissolved in water, eggs added one by one, and sour cream and heavy cream to enrich the texture.
Once the filling is poured into the crust, it is baked to set but remain creamy. The whipped cream topping is prepared separately with coffee, cold water, heavy cream, and powdered sugar to complement the coffee flavor in the cheesecake, then decorated with chocolate covered espresso beans and coffee syrup for visual and taste accents.
This cheesecake provides a dessert option that merges sweet and coffee elements with a creamy texture suitable for serving after meals or for special occasions.
Ingredients
Crust
- 1 3/4 cups graham cracker crumbs
- 1 tablespoon granulated sugar
- 5 tablespoons butter melted
Coffee Cheesecake
- 24 ounces cream cheese room temperature
- 1 1/4 cups granulated sugar
- 2 tablespoons instant coffee crystals
- 2 teaspoons water
- 4 egg large
- 1 cup sour cream full-fat
- 1/2 cup heavy cream
Coffee Whipped Cream
- 1 cup heavy cream
- 1 tablespoon instant coffee
- 1 teaspoon water cold
- 1/4 cup powdered sugar
- 12 chocolate covered espresso beans
- coffee syrup garnish
Instructions
Crust
- Preheat oven to 325. Spray the sides of the 9.5-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a strip of parchment paper.
- In a mixing bowl, add the graham cracker crumbs, sugar and melted butter. Stir until the butter coats all the crumbs.
- Firmly press the crumbs evenly into the bottom and up the sides of the prepared pan.
- Place in the oven and let bake for 15 minutes. Remove from the oven and let cool while you work on thecheesecake filling.
Cheesecake
- In a mixing bowl, add in the cream cheese and granulated sugar. Mix until completely incorporated. Scrape the sides and bottom of the bowl and mix again to avoid any lumps of cream cheese in your batter.
- In a small bowl, add in the instant coffee and water. Stir to combine.
- Add in the coffee mixture and then the eggs one at a time. Beat in each egg completely before adding the next. Scrape down the bowl after incorporating each egg.
- Add in the sour cream and heavy cream. Mix until incorporated.
- Just before adding the cheesecake mixture, wrap the outside of the spring form pan with 2 layers of heavy-duty tin foil.
- Pour the cheesecake filling into the crust.
- Place the springform pan in a slightly larger baking pan. Fill the outer pan with 1 inch of water. This will keep the cheesecake from cracking.
- Place in the oven at 325 degrees and let bake for 1 hour and 25 minutes or until done. To make sure the cheesecake is done, gently give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.
Whipped Cream
- In a mixing bowl, add in the heavy cream. Beat until soft peaks form.
- In a small bowl, add in the instant coffee and water. Stir to combine.
- Add in the coffee mixture and powdered sugar. Continue to beat until it becomes thick and stiff peaks form.
- Add the whipped cream into a piping bag with a 1M tip. Pipe 8 swirls on top of the cheesecake.
- Add a chocolate covered espresso bean to each swirl.
- Refrigerate until ready to serve. I suggest letting the cheesecake chill overnight.
- Slice the cheesecake and add a drizzle of coffee syrup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10slices
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 557kcal | 28% |
| Carbohydrates | 39g | 13% |
| Protein | 7g | 14% |
| Fat | 42g | 65% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 187mg | 62% |
| Sodium | 355mg | 15% |
| Potassium | 221mg | 5% |
| Sugar | 30g | 60% |
| Vitamin A | 1555IU | 31% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 119mg | 12% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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