This luxuriously rich coffee cheesecake with Oreo cookie crust is topped with a silky chocolate ganache. Make it even more showstopping with whipped cream swirls and espresso beans on top.
Instructions
1
Prep the pan
2
Preheat oven to 325°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil (about 18 inch square) and securely wrap the foil around the pan. Editor's Tip: When it comes to learning how to make cheesecake, preparation is key. Wrapping your pan will insulate the pan and prevent any water from the water bath from seeping into the cheesecake during baking.
3
Make the crust and prep coffee
4
In a small bowl, combine the cookie crumbs and melted butter. Press the mixture onto the bottom of the prepared pan. Set aside. In another small bowl, dissolve the instant coffee into the hot water. Set aside to cool slightly. Editor's Tip: No prebaking of the crust is required. While some cheesecakes require baking the crust briefly before adding the filling, this coffee cheesecake recipe isn't one of them.
5
Mix the filling
6
In a large mixing bowl, beat together the cream cheese, sugar, flour and vanilla until smooth. Add the eggs and coffee, then beat on low speed until just combined. Pour the coffee cheesecake filling over the crust. Place the springform pan in a large, deep baking pan and add one inch of hot water to the larger pan to make a water bath for the cheesecake. Editor's Tip: Don't overmix coffee cheesecake batter. Doing so can either overdevelop the gluten in the flour or can work too much air into the filling. This can cause a cheesecake to sink or crack more easily in the oven.
7
Bake and chill
8
Bake at 325°F for 60 to 70 minutes or until center is just set and the top appears dull. Promptly remove the springform pan from the water bath and remove the foil. Cool the coffee cheesecake on a wire rack for 10 minutes, then loosen the sides of the pan with a knife. Cool for one hour longer, then cover with plastic and refrigerate overnight.
9
Make the ganache
10
For the ganache, place the chocolate chips in a small bowl. Then, in a small saucepan, bring the heavy cream to a low boil. Pour the cream over the chocolate chips and whisk until smooth. Stir in the vanilla, then cool the ganache slightly until it reaches a spreadable consistency.
11
Decorate and serve
12
Remove the rim from the springform pan. Spread ganache over the coffee cheesecake. Refrigerate for one hour or until the ganache is set. To serve, decorate with whipped cream and espresso beans, if desired, then cut the cheesecake into slices. Enjoy!
