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Coffee Espresso Chocolate Cheesecake Recipe

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★★★★★

4.6 from 129 reviews

This Coffee Cheesecake recipe combines the rich flavors of espresso and chocolate with a creamy, smooth cheesecake texture. Featuring a chocolate coffee Oreo cookie crust, a luscious espresso-infused cream cheese filling, and a decadent chocolate coffee ganache topping, this dessert is perfect for coffee lovers and cheesecake enthusiasts alike. Baked in a water bath for a velvety finish, it is chilled for hours to develop its flavors fully.

Ingredients

Scale

Crust

  • 2 cups Oreo cookies (about 22 cookies)
  • 1 teaspoon instant espresso powder
  • 4 tablespoons (59 ml) unsalted butter, melted

Espresso Mixture

  • 3 tablespoons instant espresso powder
  • 2 tablespoons (30 ml) warm water
  • ¾ cup (180 g) sour cream, room temperature
  • ¼ cup (59 ml) heavy cream, room temperature

Cheesecake Filling

  • 4 8 oz. blocks cream cheese, room temperature
  • 1¼ cups (250 g) granulated sugar
  • 2 teaspoons (10 ml) vanilla extract
  • 3 large eggs (US), room temperature
  • 1 large egg yolk (US), room temperature

Ganache Topping

  • ¾ cup (177 ml) heavy cream
  • 1 teaspoon instant espresso powder
  • 6 oz. (170 g) semi-sweet chocolate chips
  • 1 chocolate or chocolate coffee bar, shaved for topping (optional)

Instructions

  1. Prep: Preheat your oven to 325°F (163°C). Lightly grease and line the bottom of a 9-inch springform pan, and optionally line the sides as well. Pour water into a small pot and place it on the stove. Prepare to simmer the water once the cookie crust is chilling in the fridge.
  2. Make the Crust: Using a food processor, pulse the Oreo cookies until they become mostly fine crumbs. Add 1 teaspoon instant espresso powder and the melted butter, then pulse again until the mixture clumps together. Press this chocolate coffee cookie crust evenly along the bottom of the springform pan. Place this pan inside a 10-inch cake pan to act as a water bath and refrigerate while preparing the filling.
  3. Prepare Espresso Mixture: In a small bowl, combine 3 tablespoons instant espresso powder with 2 tablespoons warm water until fully dissolved. Let this mixture cool to room temperature, then whisk in the ¾ cup sour cream and ¼ cup heavy cream until smooth.
  4. Beat Cream Cheese: In a mixing bowl, beat the cream cheese on low speed until very smooth and creamy. Scrape the bowl as needed to ensure even mixing. Add the granulated sugar and beat again on low until fully combined and glossy.
  5. Combine Filling: Slowly beat in the espresso mixture and vanilla extract until smooth. Then, on the lowest speed, add the eggs one at a time, beating just enough to fully incorporate each before adding the next. Avoid overmixing to keep the filling light.
  6. Prepare Water Bath & Bake: Pour the cheesecake batter into the prepared crust. Pour simmering water into the larger roasting pan, then carefully place the springform pan inside it. Bake in the preheated oven for 65 to 75 minutes until the edges are set and the center jiggles slightly like jello.
  7. Cool in Oven: After baking, turn off the oven and crack the oven door slightly (using a spoon or similar tool). Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
  8. Cool at Room Temperature: Remove the cheesecake from the oven and water bath. Run a butter knife along the edges to loosen the cheesecake from the pan. Let it cool on a rack at room temperature for an additional hour. Then cover with plastic wrap and refrigerate for at least 6 hours to fully chill and set.
  9. Make Ganache: About 30 to 60 minutes before serving, whisk 1 teaspoon instant espresso powder into ¾ cup heavy cream. Heat the cream gently until just simmering, either on the stove or in the microwave. Pour the hot cream over the semi-sweet chocolate chips in a bowl. Let sit for 3 minutes, then stir gently until the chocolate is fully melted and the ganache is smooth.
  10. Serve: Pour the ganache over the chilled cheesecake and spread evenly. Optionally, top with shaved chocolate or chocolate coffee bar pieces. Return the cheesecake to the fridge for 15 to 20 minutes to allow the ganache to set. Enjoy this luscious coffee cheesecake chilled.

Notes

  • Use room temperature ingredients for the smoothest batter and best rise.
  • Do not overmix the eggs into the cream cheese mixture to avoid cracking.
  • Water bath baking helps prevent cracks and produces a creamy texture.
  • Allow ample chilling time in the fridge for a firm set.
  • The ganache can be made ahead and stored in the refrigerator, gently reheating before use.
  • Optional chocolate shavings add an elegant finishing touch and enhance chocolate flavor.

Keywords: Coffee Cheesecake, Espresso Cheesecake, Chocolate Coffee Dessert, Oreo Crust Cheesecake, Ganache Topping

Find it online: https://dailysimplerecipe.com/coffee-espresso-chocolate-cheesecake-recipe/