Description
Rich Colombian coffee infuses classic cheesecake with irresistible depth and complexity. Silky smooth layers combine creamy mascarpone, dark espresso, and graham cracker crust for a luxurious dessert you’ll crave after every meal.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, full-fat, brick style
- 25 Oreo cookies (including filling and wafers)
- 1 ¼ cups (250 grams) white sugar
- 3 large eggs
Liquid and Fat Ingredients:
- ⅓ cup (75 grams) unsalted butter, melted
- ⅔ cup (160 milliliters) sour cream
- ⅔ cup (160 milliliters) heavy cream
- 1 tablespoon (15 milliliters) hot water
Flavoring and Optional Ingredients:
- 1 teaspoon vanilla extract
- 2–3 teaspoons instant coffee powder
- 6 ounces (170 grams) dark chocolate (50-70%)
- 1 teaspoon instant coffee powder (optional)
- ½ cup (120 milliliters) heavy cream
- 1 teaspoon instant coffee powder (optional)
Instructions
- Heat the oven to 350°F (175°C) and thoroughly wrap a 9-inch (23 centimeters) springform pan with three layers of aluminum foil, ensuring complete coverage of all seams.
- Pulverize Oreo cookies in a food processor or heavy-duty plastic bag until transforming into fine, uniform crumbs.
- Merge cookie crumbs with melted unsalted butter, mixing thoroughly until the mixture becomes cohesive and well-integrated.
- Press the crumb mixture firmly into the bottom of the prepared springform pan, creating a slight raised edge around the perimeter.
- Bake the crust for 10 minutes, then reduce oven temperature to 325°F (163°C).
- Dissolve instant coffee granules in hot water, allowing them to partially integrate.
- In a large mixing bowl, cream together cream cheese and granulated sugar until smooth, incorporating the dissolved coffee thoroughly.
- Blend in vanilla extract and sour cream, mixing until the ingredients are completely combined and uniform.
- Introduce eggs individually at low mixer speed, blending just until each is incorporated without overmixing.
- Position the wrapped springform pan inside a larger roasting pan, carefully pouring the cheesecake batter over the prepared crust and smoothing the surface.
- Fill the roasting pan with very hot water, reaching approximately 1/2 inch (1.3 centimeters) up the sides of the springform pan.
- Bake for 50-60 minutes, watching for a set top with a subtle center jiggle reminiscent of soft pudding.
- Remove from oven and allow the cheesecake to cool gradually to room temperature within the pan.
- Cover loosely with aluminum foil and refrigerate for a minimum of 6 hours, preferably overnight, to allow flavors to meld completely.
- Finely chop dark chocolate and place in a heatproof bowl.
- Heat heavy cream with optional instant coffee granules until near boiling point, then pour over the chopped chocolate.
- Whisk the mixture gently until achieving a silky, smooth ganache with no remaining lumps.
- Remove the chilled cheesecake from its springform pan and prepare for final decoration.
- Pour the chocolate ganache evenly across the surface, allowing it to cascade gracefully down the sides.
- Whip additional heavy cream with instant coffee granules until stiff peaks form.
- Garnish the chilled cheesecake with the coffee-infused whipped cream and chocolate curls.
- Refrigerate until ready to serve, ensuring optimal texture and flavor.
Notes
- Craft this decadent dessert with patience, ensuring each step builds layers of rich coffee-infused flavor.
- Coffee powder transforms ordinary cheesecake into an extraordinary culinary experience, offering deep, robust undertones.
- Wrapping the springform pan prevents water from seeping into the delicate crust, maintaining its crisp Oreo cookie base.
- Gentle mixing prevents air bubbles, guaranteeing a silky smooth texture that melts perfectly on your tongue.
- Room temperature ingredients blend seamlessly, creating a velvety cheesecake without unwanted lumps or cracks.
- Overnight chilling allows flavors to meld, developing an intensely decadent dessert that looks as stunning as it tastes.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Desserts, Drinks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 485 kcal
- Sugar: 37 g
- Sodium: 246 mg
- Fat: 33 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 39 g
- Fiber: <1 g
- Protein: 6 g
- Cholesterol: 110 mg