Coffee Cheesecake

 

 

 

Coffee Cheesecake

Indulging in the rich flavors of Coffee Cheesecake with an Oreo crust and decadent coffee ganache topping! Perfect for coffee lovers everywhere.

Ingredients:

For the Oreo Crust

32 Oreos

6 tablespoon (84 g) salted butter, melted

For the Coffee Cheesecake

32 oz (907 g) cream cheese, softened

1 cup (200 g) granulated white sugar

1 tablespoon (8 g) cornstarch

1 tablespoon (15 ml) vanilla extract

2 tablespoon (8 g) instant coffee

⅓ cup (82 g) sour cream, at room temperature

3 eggs, at room temperature

3 egg yolks, at room temperature

For the Coffee Ganache

3 tablespoon (45 ml) heavy cream

1 ½ teaspoon (2 g) instant coffee

4.5 oz (127 g) white chocolate bar, chopped

Directions:

For the Oreo Crust: Preheat oven to 350°F. Pulse Oreos in a food processor until finely ground. Mix in melted butter, press into the bottom and sides of a 9-inch springform pan. Bake for 10 minutes, then cool.

For the Cheesecake: Mix cream cheese, sugar, and cornstarch until smooth. Dissolve instant coffee in vanilla, add to mixture with sour cream. Add eggs one at a time. Pour into crust, bake in a water bath at 350°F for 1 hour, then cool in oven with door ajar for 1 hour. Chill for 8 hours.

For the Ganache: Heat cream and coffee until dissolved. Melt with white chocolate over a double boiler. Pour over chilled cheesecake, refrigerate until set.

Prep Time: 30 minutes | Cooking Time: 2 hours | Chill Time: 8 hours | Total Time: 10 hours 30 minutes

Kcal: Not Provided | Servings: 14 slices