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Coffee is baked right into this Creamy Cheesecake topped with Chocolate Ganache and Fresh Cream. This baked coffee cheesecake recipe will be the next stunner at your dinner table!Step-by-step photos help you bake this cheesecake recipe.
Ugh you guys, coffee cheesecake, and chocolate? Wow. A new fave for sure. MY DAD who does not eat cheesecake went for this in an array of 8 other desserts and he liked it! Shocking. I actually made an apple strudel just for him, did he have strudel no! Just Cheesecake. I can't blame him.
The coffee flavor is there, it does kind of hit you, in a good way of course. Then the smooth chocolate ganache. And fresh cream, duh. I would top about anything with fresh cream, it really is one of my all-time favorite things.
I made this along with 3 other desserts for Easter as well as the 2 desserts my auntie made- a total of 6 large desserts for 11 people. A bit much you say? Not enough I say!!
Make it. Chill it. Eat it. Love it. You will not be disappointed with this stunner. Baked cheesecake is the best.
And while I never want a Cheesecake that cracks if you're pouring chocolate ganache on top who the heck cares!
Now, what cheesecake flavor next?
Let's get to the recipe.
Jump to:
- Ingredients
- Instructions
- FAQ
- More Cheesecake Recipes
Ingredients
You could do a traditional graham cracker crust but I feel like crushed Oreos pair well with the coffee. You'll only need:
- Finely crushed Oreos
- Melted butter
For the actual coffee cheesecake batter you'll need:
- Cream Cheese. the brick kind, not the whipped cream cheese in a tub. The cream cheese must be at room temperature when in doubt let it warm up longer. If the cheesecake is not completely softened to room temperature you will end up with tiny lumps of cream cheese.
- Sugar. Good old granulated or caster sugar is all that is needed.
- Sour Cream. I love adding sour cream to my cheesecake recipes you could also use Greek yogurt.
- Vanilla Extract. Vanilla and coffee go so well together. Use the real stuff, trust me!
- Coffee. We are going to make a concentrated coffee mixture. I actually prefer to use instant espresso powder but instant coffee works beautifully too!
- Large Eggs. They need to be at room temperature- this is vital so that the eggs incorporate evenly. We'll use an additional yolk as well this helps add extra richness and creaminess to the cheesecake.
To top the cheesecake you'll make a simple ganache made up of good-quality dark chocolate and heavy cream. Then you'll top that with fresh whipped cream. I have a whole post dedicated to making a stabilized whipped cream.
You could add chocolate-covered espresso beans on top of the whipped cream for an extra special topping. For more coffee desserts check out my coffee creme brulee recipe or my coffee layer cake.
Check out all my cheesecake baking tips here.
Instructions
To start we will make the crust. Lightly grease a 9-inchspringform pan and set aside. Preheat the oven to 350F/180C.
In a food processor, crush the Oreos until they become a fine crumb.
Add the melted butter, stirring until fully combined. You want the consistency of wet sand, make sure you mix everything evenly so all crumbs are moistened.
Press the crumbs into the prepare pan on the bottom and slightly up the sides. I use my fingers to press everything you can also use the bottom of a glass or measuring cup to help pack the crumbs.
Bake the Oreo crust for 5 minutes to set it. Set the crust aside while you prepare the filling.
In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a handheld electric mixer beat cream cheese for 3 minutes on low to medium speed.
I have found mixing the cheesecake on lower speed helps prevent too much air being incorporated into the batter, which would in turn cause cracks in the baked cheesecake.
Add the granulated sugar and beat for another minute or two, scraping down the sides of the bowl.You'll see this really loosen the cream cheese up.
In a small bowl mix together coffee granules and hot water until coffee is dissolved, we are making a very concentrated liquid to really give the cheesecake the coffee punch!
Add the coffee mixture to cheesecake batter along with sour cream and vanilla mixing until just combined, scraping the sides to make sure fully incorporated.
Add eggs one at a time, add the additional yolk with the first egg.
You should now have a creamy cheesecake batter with no lumps. Pour the cheesecake batter into the prepared pan.
Place the 9-inchspringform panin a 10-inch cake pan- place cake pan inroasting panand fillroasting panwith hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil. You can of course wrap the cheesecake pan in heavy-duty foil to prevent water seeping in as well.
Bake for 1 hour 15 minutes to 1 hour 30 minutes, the middle of the cheesecake should jiggle just a little bit. You can use an instant-read thermometer to check the internal temperature has reached 150F-155F or 65C-68C. Turn the oven off and let cool in the oven for 1 hour then take out ofroasting panand let finish cooling on the counter for an hour.
Finally, wrap with plastic wrap and chill in the fridge overnight or at least 6 hours. This is crucial don't skip chilling time!!!
In a medium bowl add chopped chocolate and set aside. I use Callebaut Chocolate Callets.
In a small saucepan add cream and cook until just before the boiling point. Pour directly over chocolate, let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture.
While ganache is resting I use angled spatula to gently release the cheesecake from the springform pan and then again from the base.
I like to use a large spatula or cake mover to move the cheesecake to a serving plate.
Pour the ganache over chilled cheesecake then put back in the fridge to set.
Add whipped cream to cheesecake.
Store the cheesecake in the fridge for up to 5 days.
FAQ
How do you prevent cracks in a baked cheesecake?
Do not overwhip the cheesecake, you do not want a ton of air bubbles. Air bubbles = cracks.When you pour the cheesecake batter into the springform pan tap the tin on the counter to release any air bubbles. Bake the cheesecake in a water bath for more even heat. Do not open the oven doors when the cheesecake is baking you want all the hot air to stay in the oven until you turn the oven off. Take your time cooling the cheesecake as instructed below.
How do you make a water bath with foil?
Take heavy-duty foil and wrap it around the springform pan making sure to go up the sides of the pan. Ensure there are no rips or tears in the foil then place the pan in a larger pan or roasting pan. I prefer to place the pan inside the oven and pour in hot water as the pan is sitting on the oven rack to prevent water from sloshing around. I use my kettle to pour in hot water.
How do you make a water bath without foil?
Place thespringform pan in a larger cake tin and place the pan inside a larger pan or roasting pan. Placing the cheesecake inside a larger cake pan ensures no water seeps in from the water bath in the roasting pan. Place the pan inside the oven and pour in hot water into the roasting pan as the pan is sitting on the oven rack to prevent water from sloshing around. I use my kettle to pour in hot water.
How do you cool a cheesecake?
Once the cheesecake is baked turn the oven off and prop the oven door open and let the cheesecake cool inside the oven for 45 minutes to an hour. Then take the cheesecake out of the roasting pan and place on a wire rack to cool on the counter for an hour. Then wrap the cheesecake in plastic wrap and chill in the refrigerator for at least 6 hours or overnight.
How do you slice clean slices of cheesecake?
Take a large knife and dip it in a cup of hot water and wipe dry. Slice and clean the knife after each cut.
More Cheesecake Recipes
One of my family's favorite desserts of all time is this Oreo Cheesecake Recipe, kids and adults both love it!!
This chocolate chip cheesecake recipe is a winner, the cheesecake you never knew you needed!!
Pumpkin is a favorite all year long but this Pumpkin Cheesecake Recipe is perfect for any of your fall/ autumn parties!!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Coffee Cheesecake
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.9 from 7 reviews
Coffee is baked right into this Creamy Cheesecake topped with Chocolate Ganache and Fresh Cream. This baked coffee cheesecake recipe will be the next stunner at your dinner table! Step-by-step photos help you bake this cheesecake recipe.
- Total Time: 9 hours 45 minutes
- Yield: 10-12 1x
Ingredients
Units Scale
Crust
- 12oz Oreos, completely crushed into a crumb
- 3 Tablespoon Butter, melted
Cheesecake
- 32oz Cream Cheese, very soft at room temp.
- 300 grams (1 ½ Cup) Granulated Sugar
- 4oz (½ Cup) Sour Cream or Greek Yogurt
- 1 Tablespoon Vanilla Paste
- 2 Tablespoons Instant Coffee Granules
- 3 Tablespoons Hot Water
- 4 Large Eggs + 1 Large Egg Yolk, at room temperature
Chocolate Ganache
- 8oz Dark Chocolate Finely Chopped
- 4oz Heavy Cream
Whipped Cream
- Homemade Recipe or Store-bought
Instructions
Crust
- Grease a 9-inch springform pan, set aside. Preheat oven to 350F/180C. In a food processor, crush the Oreos untill they become a fine crumb. Add melted butter, stirring until fully combined. Press into bottom and slightly up upsides of prepared pan. Bake the crust for 5 minutes to set it. Set the crust aside while you prepare the filling.
Cheesecake
- In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for 3 minutes on low to medium speed. Add granulated sugar and beat for another minute or two, scraping down the sides of the bowl.
- In a small bowl mix together coffee granules and hot water until coffee is dissolved. Add to cheesecake batter with sour cream and vanilla bean paste mixing until just combined, scraping the sides to make sure fully incorporated. Add in eggs one at a time, add the additional yolk with the first egg. You should have a creamy batter with no lumps. Pour into prepared pan. Place 9-inch springform pan in a 10-inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil. You can of course wrap the cheesecake pan in heavy-duty foil to prevent water seeping in as well.
- Bake for 1 hour 15 minutes to 1 hour 30 minutes, the middle of the cheesecake should jiggle just a little bit. You can use an instant-read thermometer to check the internal temperature has reached 150F-155F or 65C-68C. Turn the oven off and let cool in the oven for 1 hour then take out of roasting pan and let finish cooling on the counter for an hour. Finally, wrap with plastic wrap and chill in the fridge overnight or at least 6 hours.
Chocolate Ganache
- In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just boiled. Pour directly over chocolate, let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then put back in the fridge to set.
Whipped Cream
- Add whipped cream to cheesecake. Store in the fridge for up to 5 days.
Notes
*Total Time includes Chill Time
- Author: Elizabeth Waterson I Confessions of a Baking Queen
- Prep Time: 15
- Chill Time: 8 Hours
- Cook Time: 90
- Category: Dessert
- Method: Baking
- Cuisine: American
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As I write this post I have one last bite, until next time Coffee Cheesecake!
