My Coffee Cheesecake is an absolute must for me at any party I host. It’s always the desert that gets the most compliments, which always surprises me given how divisive coffee in sweet treats can be.
I’m particularly proud of this recipe as it has made a few converts of coffee cheesecake haters too. If you want to know how to make Espresso Coffee, check out Candi’s amazing guide!
There are sooo many options for coffee, but actually, the key to making sure you don’t have too bitter a taste is to brew it with hot water not boiling water. If you really want to push the boat out you could use a percolator to really pull those deep coffee flavors.
Personally, I’m a big fan of baked cheesecake as it has a much denser and more velvety texture, which feels a lot more traditional to me for a cheesecake. Cooking also takes the edge off the bitterness from the coffee, meaning you end up with a gorgeously rich, flavourful treat.
Cheesecakes can be notoriously fickle as you want to make sure you incorporate as little air as possible when mixing your ingredients. This isn’t difficult, however, it’s all about taking your time and not rushing through the process.
I love making a cheesecake on a lazy Sunday afternoon, not least of all because it then means I have cheesecake in the fridge for the week, but also because it’s such a lovely process. Baking is one of my favorite ways to relax, odd as that may sound.
I’ve kept this recipe as simple as I can so you won’t have any trouble producing a perfect cheesecake every time.
FOR THE CRUST:
- 1 ½ cups Graham cracker crumbs
- ¼ cup Cocoa powder unsweetened
- 2 tablespoons Sugar
- 1 tablespoon Butter melted
FOR THE BATTER:
- 2 pounds Cream cheese
- 1 ⅓ cup Granulated sugar
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract
- 1 teaspoon Coffee extract
- 4 Eggs
- ⅔ cup Sour cream
- ½ cup Heavy cream
- 2 tablespoons Flour
- 2 oz Brewed espresso
- Preheat your oven to 325°F / 160°C.
- Combine the graham cracker crumbs, cocoa powder, sugar, and melted butter in a medium-sized mixing bowl.
- Mix well, then pour the mix into a greased 9-inches / 22 cm round springform cake pan.
- Press the graham cracker crumb crust into the bottom of the pan, compacting it well.
- Bake the crust in the preheated oven for 10 minutes then remove from the oven to cool.
- Place the cream cheese in a large mixing bowl and beat together with the 1 ⅓ cup white sugar until creamy.
- Add the salt, extracts, eggs, sour cream, and heavy cream and mix well, making sure there are no lumps in the batter.
- Add the flour and espresso and mix again.
- Pour the cheesecake batter into the pan with the baked crust and then wrap the edges of the pan in foil and place the pan in a water bath.
- Bake for 1 hour in the preheated oven, adding more water to the water bath as needed.
- The top of the cheesecake should be slightly puffed and not look wet.
- Remove the pan from the water bath and allow it to cool completely before removing the springform pan ring.
- Slice and serve!