Tarta de queso y café

Ingredientes

• 24 Oreos, crushed
• 6 tablespoons salted butter, melted
• 1 tablespoon espresso powder (optional)
• 16 ounces full-fat cream cheese, 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)
• 8 ounces bittersweet chocolate, chopped
• 1 cup heavy cream or non-dairy alternative
• 1 cup powdered sugar (optional)
• 1 teaspoon vanilla extract (optional)
• Chocolate curls or sprinkles, to taste
• Chocolate-covered espresso beans, to taste
• 1 packet instant cheesecake pudding mix (optional)

Preparación

1. 1

   Prepare the Crust: In a medium bowl, combine crushed Oreos with the melted salted butter and espresso powder if using. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a springform pan to form an even crust layer. Chill in the refrigerator while preparing the filling.

2. 2

   Make the Filling: In a large bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add the coffee extract and mix well. Incorporate the eggs one at a time, beating gently after each addition to prevent overmixing. Then, add the heavy cream, cold brew coffee, lemon juice or vinegar, salt, and the optional flour. Blend everything until the mixture is homogeneous and silky.

3. 3

   Assemble and Bake: Pour the cheesecake filling over the chilled crust in the springform pan. Smooth the top with a spatula. Bake in a preheated oven at 325°F (163°C) for approximately 50-60 minutes, or until the edges are set and the center slightly wobbles when shaken. Turn off the oven, leave the cheesecake inside with the door slightly open for 1 hour to cool gradually, then remove and chill in the refrigerator for at least 4 hours or preferably overnight.

4. 4

   Prepare the Ganache: Place chopped bittersweet chocolate in a heatproof bowl. Heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to melt. Stir gently until smooth and glossy. Stir in powdered sugar and vanilla extract if using for added sweetness and flavor.

5. 5

   Finish the Cheesecake: Once chilled, remove the cheesecake from the springform pan and place it on a serving plate. Pour the ganache evenly over the top, allowing it to drip down the sides. Decorate with chocolate curls, sprinkles, or chocolate-covered espresso beans as desired. Refrigerate again to set the ganache for at least 30 minutes before serving.