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Creamy Coffee Cheesecake with Chocolate Ganache and Whipped Espresso Topping Recipe

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4.4 from 24 reviews

  • Author: Ava
  • Total Time: 7 hours 5 minutes
  • Yield: 12 servings

Description

This Creamy Coffee Cheesecake combines the rich flavors of espresso and smooth cream cheese in a luscious dessert perfect for coffee lovers. Featuring an Oreo crust, a silky coffee-infused cream cheese filling, smooth chocolate ganache topping, and a decorative espresso whipped cream border, this cheesecake is baked in a water bath to ensure a creamy texture without cracks. It’s an elegant and indulgent dessert ideal for special occasions or a delightful treat any time.

Ingredients

Crust

  • 2 1/2 cups (335g) Oreo crumbs (about 30 Oreos)
  • 1/4 cup (56g) unsalted butter, melted

Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tablespoons (24g) all-purpose flour
  • 1 cup (230g) sour cream, room temperature
  • 3 tablespoons instant coffee/espresso granules
  • 1 1/2 tablespoons (30ml) hot water
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature

Ganache

  • 4 oz | 113g | 2/3 cup semi-sweet chocolate
  • 6 tablespoons heavy whipping cream

Whipped Cream Topping

  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1 teaspoon instant coffee/espresso granules
  • 1 teaspoon vanilla extract

Instructions

  1. Make the crust: Preheat the oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. In a small bowl, combine the Oreo crumbs and melted butter. Press the mixture firmly into the bottom and up the sides of the springform pan to form the crust. Bake for 8-10 minutes, then remove from the oven and set aside to cool.
  2. Prepare the springform pan for water bath: Wrap the outside of the springform pan with aluminum foil to prevent water from seeping into the crust during baking. Set aside.
  3. Make the filling: Reduce the oven temperature to 300°F (148°C). In a large mixing bowl, beat the cream cheese, sugar, and flour on low speed until smooth and completely combined, taking care not to incorporate too much air to prevent cracks. Scrape down the sides as needed. Add the sour cream and mix on low speed until well combined.
  4. Mix coffee and flavorings: Dissolve the instant coffee/espresso granules in the hot water, stirring until fully dissolved. Add this coffee mixture and the vanilla extract to the cream cheese mixture, blending on low speed until combined.
  5. Add eggs: Add the eggs one at a time, mixing slowly after each addition until fully incorporated. Scrape down the bowl sides as needed to ensure an even mixture.
  6. Assemble and bake the cheesecake: Pour the batter into the prepared crust. Place the springform pan inside a larger baking pan, then pour warm water into the outer pan until it reaches about halfway up the sides of the springform pan, making sure the water does not rise above the aluminum foil. Bake for 1 hour and 15 minutes until the center is set but still slightly jiggly.
  7. Cool gradually: Turn off the oven and leave the door closed for 30 minutes to allow the cheesecake to continue cooking gently. Then, crack the oven door open and let the cheesecake cool for another 30 minutes to prevent cracking.
  8. Refrigerate: Remove the cheesecake from the oven and water bath. Carefully unwrap the foil and refrigerate the cheesecake until firm, for 5-6 hours or preferably overnight.
  9. Make the ganache: Place the semi-sweet chocolate in a heatproof bowl. Heat the heavy whipping cream until it just begins to boil, then pour it over the chocolate. Let it sit for 2-3 minutes, then stir until smooth and glossy.
  10. Apply ganache: Pour the ganache evenly over the chilled cheesecake and spread it into a smooth layer using an offset spatula. Optional: Add texture or design to the top if desired. Return the cheesecake to the refrigerator to set the ganache while preparing the topping.
  11. Make the whipped cream: In a large bowl, combine the cold heavy whipping cream, powdered sugar, instant coffee/espresso granules, and vanilla extract. Whip on high speed until stiff peaks form.
  12. Decorate and serve: Pipe the coffee-flavored whipped cream around the edge of the cheesecake using a piping bag fitted with your favorite tip (such as Ateco tip 844). Serve chilled for best flavor.
  13. Storage: Store any leftovers in an airtight container in the refrigerator. The cheesecake is best consumed within 4-5 days.

Notes

  • Using room temperature ingredients ensures a smooth and even cheesecake batter.
  • Beating the batter on low speed minimizes air bubbles and helps prevent cracking during baking.
  • A water bath is essential to maintain moisture and gentle heat, producing a creamy texture without cracks.
  • Wrapping the springform pan with foil protects the crust from water seepage during the water bath bake.
  • Allowing the cheesecake to cool gradually in the oven prevents sudden temperature changes that can cause cracks.
  • Refrigerating overnight allows the cheesecake to fully set for clean slicing.
  • The espresso granules can be adjusted according to desired coffee intensity.
  • The ganache can be made in advance and stored refrigerated for up to 3 days.
  • For decorating, use a piping bag and preferred tip to pipe whipped cream elegantly.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/creamy-coffee-cheesecake-with-chocolate-ganache-and-whipped-espresso-topping-recipe/