Coffee Cheesecake

This is the best coffee cheesecake recipe! It's a simple recipe for creamy, coffee cheesecake with an Oreo crust, topped with coffee ganache.

📝 Ingredients

• 32 Oreos
• 6 tbsp (84 g) salted butter, melted
• 32 oz (907 g) cream cheese, softened
• 1 cup (200 g) granulated white sugar
• 1 tbsp (8 g) cornstarch
• 1 tbsp (15 ml) vanilla extract
• 2 tbsp (8 g) instant coffee
• 1/3 cup (82 g) sour cream, at room temperature
• 3 eggs, at room temperature
• 3 egg yolks, at room temperature
• 3 tbsp (45 ml) heavy cream
• 1 1/2 tsp (2 g) instant coffee
• 4.5 oz (127 g) white chocolate bar, chopped

👨‍🍳 Instructions

1. 1--- For the Oreo Crust ---
2. 2Preheat the oven to 350 degrees.
3. 3Pulse the Oreos in a food processor until finely ground.
4. 4Add the Oreo crumbs to a large bowl and mix in the melted butter.
5. 5Prepare your 9 inch springform pan for it’s later water bath by wrapping the bottom and sides of it with a decent amount of tinfoil. You want to make sure the tinfoil goes up about two inches on the sides of the pan so no water seeps into the pan as it bakes. I always use too much (around 8 layers) just so I know it’ll be okay.
6. 6When your pan is prepared, press the Oreo crumbs onto the bottom and about an inch up the sides.
7. 7Bake the crust for 10 minutes, then let it cool completely.
8. 8--- For the Coffee Cheesecake ---
9. 9Preheat the oven to 350 degrees if not still preheated from the crust.
10. 10In a stand mixer, mix the softened cream cheese, corn starch and granulated sugar together with a paddle attachment for two minutes until everything is smooth and there are no lumps. (You can alternatively use a hand mixer). Scrape down the sides and bottom of the bowl to ensure everything has been mixed well. This is a crucial step, if the cream cheese is not smooth here, the cheesecake will have lumps of cream cheese in it when it bakes, so really be sure to mix the cream cheese well.
11. 11Dissolve the instant coffee in the vanilla extract in a small bowl or ramekin.
12. 12Add the vanilla/coffee mixture and sour cream to the cream cheese mixture. Mix for 1 minute. Scrape the sides and bottom of bowl again to ensure everything is mixed together.
13. 13At this point, stop and put a pot of water on the stove to start boiling for the water bath. You will want enough water to go up about 1 ½ inches on the sides of the springform pan.
14. 14Next add in the eggs and egg yolks one at a time to the cheesecake batter, ensuring that each is fully mixed in before adding the next. As soon as the last one is fully mixed in turn off the mixer. Do not over mix the batter.
15. 15Pour the batter into the prepared pan with the crust. Place the cheesecake in a large roasting pan in the oven. Slowly pour the boiling water into the roasting pan around the cheesecake being careful not to splash the cheesecake.
16. 16Bake at 350 degrees for 1 hour. When 1 hour is up, turn off the oven and crack the oven door open using a wooden utensil. Let the cheesecake stay in the oven for 1 more hour. The cheesecake will continue to bake as it is cooling.
17. 17Once the 2 hours are up, remove the cheesecake from the oven and go around the edges of the pan with a butter knife to loosen the crust from the sides of the pan. Let the cheesecake cool completely on the counter, and then refrigerate until cold, at least 8 hours. (I usually bake the night before and let it refrigerate overnight).
18. 18Once the cheesecake has chilled, carefully remove it from the springform pan and transfer it to a serving plate.
19. 19--- For the Coffee Ganache ---
20. 20Heat the heavy cream and instant coffee together until the coffee is completely dissolved.
21. 21Add the chopped white chocolate and coffee/cream mixture to a double boiler. Heat over medium heat until melted together.
22. 22--- Assembling the Cheesecake ---
23. 23Pour the coffee ganache on top of the cheesecake. Use a mini offset spatula to smooth out the ganache. Return the cheesecake to the fridge for about 20 minutes, or until the ganache is set.
24. 24Once the ganache is set, remove the cheesecake from the fridge and pipe swirls of whipped cream around the edges of the cheesecake. Dust with cocoa powder or finely ground instant coffee if you wish.
25. 25Serve and enjoy! Store the left overs in an airtight container in the fridge for up to five days.