Indulge in the ultimate dessert experience with this Espresso-Infused Cheesecake that combines the rich, bold flavors of coffee with the creamy texture of cheesecake. Starting with an Oreo crust for a delightful crunch, this cheesecake is filled with a smooth coffee cheesecake layer, topped with luxurious chocolate ganache, and finished with a fluffy coffee whipped cream. Every layer of this cheesecake is designed to offer a sophisticated blend of textures and tastes that coffee and chocolate lovers will adore.
Why You'll Love This: This cheesecake is a coffee lover's dream, offering multiple layers of coffee flavor infused throughout the dessert, from the espresso in the crust to the coffee whipped cream. The rich chocolate ganache provides a perfect counterbalance to the intense coffee notes, making each bite a complex blend of flavors. Additionally, the creamy texture of the cheesecake paired with the crunchy Oreo crust and the silky ganache makes for a satisfying sensory experience.
Perfect Occasion: This Espresso-Infused Cheesecake is ideal for special occasions such as birthdays, anniversaries, or any gathering where you want to impress your guests. It's also perfect for coffee-themed events or as a luxurious dessert at a dinner party.
Decoration Tips: For an elegant presentation, use a piping bag with a star tip to apply the coffee whipped cream around the edges of the cheesecake. Sprinkle the top with chocolate shavings or cocoa powder to enhance its visual appeal. You can also add espresso beans as a garnish for an extra touch of sophistication and to hint at the flavors within.
Ingredients:
For the Oreo Crust:
- 30 Oreo cookies, finely crushed
- ½ teaspoon espresso powder
- ⅓ cup unsalted butter, melted
For the Coffee Cheesecake Filling:
- 24 oz cream cheese, room temperature
- ½ cup sour cream, room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 1 egg yolk, room temperature
- 2 tablespoons cornstarch
- 2 tablespoons espresso powder
For the Chocolate Ganache:
- 3.5 oz dark chocolate
- 3.5 oz heavy cream
- ½ teaspoon espresso powder
For the Coffee Whipped Cream:
- ⅔ cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon espresso powder
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (180°C). Line a 9-inch springform pan with parchment paper.
- Combine Oreo crumbs and espresso powder in a bowl. Mix in melted butter until well combined.
- Press the mixture into the bottom of the prepared pan. Bake for 8 minutes, then allow to cool.
- Make the Cheesecake Filling:
- Reduce oven temperature to 280°F (140°C).
- In a large bowl, mix cream cheese, sugar, sour cream, and vanilla until creamy. Add eggs and egg yolk one at a time, mixing just until incorporated. Sift in cornstarch and add espresso powder, mixing until smooth.
- Pour the filling over the cooled crust. Tap the pan on the counter to release air bubbles.
- Bake for about 60 minutes. The edges should be set, but the center will still be slightly jiggly. Turn off the oven, open the door halfway, and let the cheesecake cool inside for 1-2 hours.
- Prepare the Ganache:
- Combine chocolate, heavy cream, and espresso powder in a microwave-safe bowl. Heat until the chocolate melts, about 1 minute. Let sit for 10 minutes, then stir until smooth.
- Pour over the cooled cheesecake and return to the fridge.
- Make the Coffee Whipped Cream:
- Whip the heavy cream, powdered sugar, espresso powder, and vanilla until stiff peaks form.
- Pipe onto the set ganache.
To Serve: Remove the cheesecake from the fridge, release it from the springform pan, and garnish as desired. Slice, serve, and enjoy this exquisite espresso-infused treat!