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Coffee Cheesecake with Rich Chocolate Ganache and Creamy Topping Recipe

★★★★★

4.8 from 73 reviews
  • Author: Rafael
  • Total Time: 10 hours 55 minutes
  • Yield: 12 servings 1x

Description

Indulge in this luscious Coffee Cheesecake featuring a rich Oreo crust infused with espresso, a silky smooth coffee-flavored cream cheese filling, and a decadent bittersweet chocolate ganache topping. Perfectly baked and chilled to creamy perfection, this dessert is finished with whipped cream and elegant chocolate accents for a sweet slice of bliss.

Ingredients

Scale

Crust

  • 24 Oreo Cookies (Crushed)
  • 6 tablespoons Salted Butter (Melted)
  • 1 tablespoon Espresso Powder (Optional)

Cheesecake Filling

  • 16 ounces Cream Cheese (Full-fat and softened)
  • 3/4 cup Granulated Sugar
  • 1 teaspoon Coffee Extract
  • 3 large Eggs (Room temperature)
  • 1 cup Heavy Cream (Or non-dairy alternative)
  • 1/2 cup Cold Brew Coffee (Or strong brewed coffee)
  • 1 tablespoon Lemon Juice (Or vinegar)
  • 1/4 teaspoon Salt
  • 1/4 cup All-Purpose Flour (Optional for gluten-free)

Chocolate Ganache

  • 8 ounces Bittersweet Chocolate (Chopped)
  • 1 cup Heavy Cream (Or non-dairy alternative)

Whipped Topping

  • 1 cup Heavy Cream (Or non-dairy alternative)
  • 1 cup Powdered Sugar (Optional)
  • 1 teaspoon Vanilla Extract (Optional)
  • 1 packet Instant Cheesecake Pudding Mix (Optional)

Garnishes

  • To taste Chocolate Curls/Sprinkles
  • To taste Chocolate-Covered Espresso Beans

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 300°F (150°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent water from seeping in during the water bath baking process.
  2. Make the crust: In a bowl, combine the crushed Oreo cookies with melted salted butter and espresso powder until well mixed. Press this mixture firmly into the bottom of the prepared springform pan to create an even crust layer.
  3. Prepare the cheesecake batter: Beat the cream cheese, granulated sugar, and coffee extract together until the mixture is smooth and creamy. Then, add eggs one at a time, fully incorporating each before adding the next. Mix in the heavy cream, cold brew coffee, lemon juice, salt, and sifted flour until everything is fully blended to a smooth batter.
  4. Assemble and bake: Pour the cheesecake batter over the crust in the springform pan. Place the pan inside a larger baking dish and add hot water to create a water bath, which helps prevent cracks. Bake for 75-85 minutes or until the center is set but still slightly jiggly.
  5. Cool the cheesecake: Turn off the oven and crack the door open, letting the cheesecake cool slowly inside the oven for 20 minutes. Then remove it and chill in the refrigerator for at least 8 hours or overnight for best results.
  6. Make the ganache: Heat the heavy cream in a saucepan until just simmering. Pour the hot cream over the chopped bittersweet chocolate in a bowl. Let it sit for a few minutes, then stir until smooth and glossy.
  7. Top with ganache: Drizzle the cooled ganache evenly over the chilled cheesecake. Return the cheesecake to the refrigerator and let the ganache set for 1 to 2 hours.
  8. Prepare whipped topping: In a bowl, whip the heavy cream with the instant cheesecake pudding mix and powdered sugar until soft peaks form. Add vanilla extract if using, and whip briefly to combine.
  9. Decorate the cheesecake: Pipe or spread the whipped topping over the ganache layer. Garnish with chocolate curls, sprinkles, and chocolate-covered espresso beans as desired for a beautifully finished dessert.

Notes

  • Using a water bath during baking prevents cracking by maintaining moisture around the cheesecake.
  • Allow the cream cheese and eggs to come to room temperature before mixing to ensure a smooth batter.
  • Espresso powder is optional but enhances the coffee flavor without adding extra liquid.
  • The all-purpose flour helps to stabilize the cheesecake; omit it if you prefer a gluten-free version.
  • Heavy cream can be substituted with non-dairy alternatives for a dairy-free option.
  • Letting the cheesecake chill overnight improves texture and flavor.
  • Ganache can be prepped in advance and refrigerated until needed.
  • Prep Time: 30 minutes
  • Cook Time: 85 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Coffee Cheesecake, Espresso Cheesecake, Oreo Crust, Chocolate Ganache, Cream Cheese Dessert, Baked Cheesecake

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Find it online: https://tastewithrafael.com/coffee-cheesecake-with-rich-chocolate-ganache-and-creamy-topping-recipe/