Best Coffee Cheesecake

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 This extra creamy coffee cheesecake has an Oreo biscuit crust, delicious espresso flavour and a coffee-infused chocolate ganache on top. A decadent dessert perfect for deep L lovers. 











Whenever I make cheesecake for a dinner party or a meeting, I tend to eat the leftovers for breakfast. So it was probably only a matter of time before I combined the taste of my morning coffee with a creamy cheesecake. The sharpness of the cream cheese blends perfectly with the bitterness of the coffee and results in a cheesecake recipe that is not too sweet. The Oreo crust and chocolate topping make it a little decadent, and chocolate and coffee go perfectly together. 

Preparation of the cheesecake

Espresso cheesecake on top of a plate with chocolate ganache, whipped cream and chocolate shavings. 
First, make the Oreo biscuit crust. It's the standard recipe for the crust I use for so many cheesecakes, which consists of crushed Oreo biscuits and melted butter. They crush the biscuits (waffles and filling) in a food processor until they are fine crumbs, and then mix them with melted butter. The mixture is pushed up into the ground and slightly on the sides, creating a small ridge at the edges.


The Cheesecake filling is similar to a classic New York cheesecake - only with the addition of coffee flavor. For our coffee aroma we use instant coffee. It has a strong effect without adding too much liquid to the dough (which would be the case with the addition of brewed coffee). Dissolve the instant coffee granules in just a little water. It does not have to dissolve completely at this time - the coffee will dissolve when it is beaten into the mixture. The water is only used to make it softer.


Then make the cheesecake filling by beating the cream cheese, sugar and coffee until soft. Then the sour cream comes in (it makes the cheesecake velvety-soft) and the vanilla extract, and finally the eggs. I always mix the eggs last, so that they are not mixed too much.









Cheesecake tips

Make sure that the cream cheese, the sour cream and the eggs have room temperature before you start.
Always use full-fat cream cheese made of brick. This ensures the best taste and the best structure of the cheesecake.
Cool the cheesecake slowly after baking (while remaining in the shape).
Cooling the cheesecake is absolutely necessary to make the cheesecake firm and combine the flavours. Do not skip this step.
This cheesecake (like all my cheesecake recipes) is baked in the water bath. Don't be afraid of the water bath. It keeps the moisture in the cheesecake, gives it a silky, smooth texture and minimizes the risk of cracks in the cheesecake.
Before making the crust, wrap the springform pan in aluminium foil at least four times on the outside. There should be no seams.
Place the unbaked cheesecake (with the springform pan wrapped in foil) in a large frying pan.
Pour about 1/2 inch - 1 inch of boiling water into the frying pan.
Then put the whole thing in the oven for baking.
Unbaked coffee cheesecake in the water bath with the shape wrapped in aluminium foil.

After the cheesecake is baked, cooled and cooled - it's time for the topping. I've added a chocolate ganache that's mixed with a little coffee (coffee is optional). I also added coffee-infused whipped cream and some chocolate shavings. You can add all 3 pads, none or a combination of the three coverings.

Note that I usually prepare the cheesecake the evening before serving. Eventually during the day I make the ganache and put it back in the fridge. Just before serving, I add the whipped cream and chocolate rasp.

A piece of coffee cheesecake with chocolate ganache on top of a plate from which you can take a bite out. 
Creamy coffee taste, super soft cheesecake, and a little chocolate - this coffee cheesecake is every coffee lover's dream. And if you want even more desserts with a coffee flavor, you should definitely try:






Ingredients

  • Oreo Crust
  • 25 Oreo cookies you'll use the filling and wafers
  • 1/3 cup unsalted butter melted
  • Cheesecake Filling
  • 2-3 teaspoons instant coffee powder*
  • 1 tablespoon hot water
  • 24 oz cream cheese* full-fat, brick style
  • 1 1/4 cups white sugar
  • 1 teaspoon vanilla extract
  • 2/3 cup sour cream*
  • 3 large eggs*
  • hot water for the waterbath
  • Chocolate Ganache
  • 6 oz dark chocolate* 50-70%
  • 2/3 cup heavy cream*
  • 1 teaspoon instant coffee powder optional
  • Coffee Whipped Cream (Optional)
  • 1/2 cup heavy cream
  • 1 teaspoon instant coffee powder
  • US Customary - Metric

Instructions

Oreo Crust
  1. Preheat the oven to 350F degrees.
  2. Wrap the outside of a 9-inch springform pan with aluminum foil. Wrap it at least 3 times to ensure that all the seams are covered.
  3. Add the cookies (wafers and filling) to a food processor or high-powered blender and pulse until crumbs. Or place in ziploc bag, and crush with a rolling pin.
  4. Mix the cookie crumbs with the melted butter.
  5. Press the mixture into the bottom of the pan, creating a slight lip around the edges.
  6. Bake in the preheated oven for 10 minutes. Remove from the oven, and turn it down to 325F degrees.
Cheesecake Filling
  1. In a small cup, add the 1 tablespoon of water and instant coffee powder. The coffee doesn't need to entirely dissolve - it's just to help with the process.
  2. In a large bowl, beat together the cream cheese, sugar and coffee dissolved in water until the cream cheese is soft with no lumps. Turn off the mixer and scrape down the sides and bottom of the bowl.
  3. Beat in the vanilla and sour cream.
  4. With the mixer on low speed, beat in the eggs 1 at a time until just combined.
  5. Place the springform pan with the crust (still wrapped in aluminum foil) in the middle of the large roasting pan.
  6. Pour the cheesecake batter over the crust, smoothing the top.
  7. Pour very hot water into the roasting pan so that there's about 1/2 - 1 inch of water in the roasting pan (1-2 cm).
  8. Place the whole thing in the oven and bake for 50-60 minutes, or until the top looks just set except for in the very middle. If you give the pan a gentle nudge, the cheesecake should still have a slight wobble in the middle (think like jello or pudding).
  9. Remove the roasting pan (with the cheesecake inside) from the oven. Cool the cheesecake in the roasting pan until the cheesecake is room temperature.
  10. Cover the pan with aluminum foil and place in the fridge to chill for at least 6 hours, or overnight.
  11. Chocolate Ganache
  12. Chop the chocolate into very small pieces and place in a heat proof bowl.
  13. Add the instant coffee to the cream and heat until the cream is almost boiling (either in the microwave or in a small saucepan while gently stirring).
  14. Pour the hot cream over the chopped chocolate, let it sit for 3 minutes. Then whisk until smooth.
  15. Remove the cheesecake from the fridge. Gently unclamp the out side of the springform pan.
  16. Pour the chocolate ganache over the cheesecake, letting it drip over the edges. Place the cheesecake back in the fridge until you're ready to serve.
  17. Coffee Whipped Cream (Optional)
  18. Add the instant coffee powder to the heavy cream. Let it sit for a few minutes.
  19. In a large bowl beat the whipped cream until stiff peaks form.
  20. Decorate the cake right before serving with whipped cream and chocolate curls.

Notes
It's best to use an instant coffee powder with fine granules. You do not need to make the coffee - just place the powder in the recipe as directed. For the cheesecake filling, I use about the amount of powder recommended for 1 cup of coffee (this will vary depending on the brand.
Make sure the cream cheese, sour cream and eggs are room temperature before getting started. Take them out of the fridge about 30 minutes prior.
Semi-sweet chocolate can be used instead of dark chocolate for the ganache.
For the cream, heavy cream of whipping cream works - you want something about 33-35% MF.
Always store the cheesecake covered in the fridge.
Leftovers can be stored in the fridge for up to 3 days.
Nutrition information is based on 1 pieces with ganache and coffee whipped cream, assuming that the cheesecake is cut into 12 equal pieces. Nutrition information is meant as an estimate only. 
Nutrition
Calories: 611kcal | Carbohydrates: 48g | Protein: 8g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 148mg | Sodium: 334mg | Potassium: 284mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1266IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 4mg











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