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COFFEE CHEESECAKE

A delicious cheesecake for coffee lovers. A cacao cookie crust, a creamy coffee cheesecake that's topped with smooth dark chocolate ganache.
5 fra 7 stemmer
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Course Dessert
Servings 8

Equipment

  • 20 cm spring pan

Ingredients
 
 

CACAO COOKIE CRUST

  • 200 g digestive or graham cookies
  • 1,5 teaspoon cocoa powder
  • 1,5 tablespoon granulated sugar
  • 50 g butter melted

CHEESECAKE

  • 600 g cream cheese full fat, room temperature
  • 150 g granulated sugar
  • 2 tablespoon instant espresso powder
  • 75 g sour cream 18% room temperature
  • 1 teaspoon vanilla extract
  • 3 large eggs room temperature

DARK CHOCOLATE GANACHE

  • 100 g dark chocolate I recommend sweeter dark chocolate
  • 80 g heavy cream
  • 10 g acacia honey

Instructions
 

CACAO COOKIE CRUST

  • Preheat the oven at 160ºC, conventional oven.
  • In a food processor, add the cookies, granulated sugar and cocoa powder and blend it all together until a fine sand-like texture. Melt the butter. Add the melted butter to the food processor and blend it together with the blended cookies.
    200 g digestive or graham cookies, 1,5 teaspoon cocoa powder, 1,5 tablespoon granulated sugar, 50 g butter
  • In a 20 cm spring cake pan add parchment paper to the bottom. Add the cookie crumble and press the cookie crust down with the bottom of a glass, and up agains the side of the pan, so it’s well packed together and flattened out.
  • Bake it for 10 min. Then let it cool down so that it’s cool to touch. Keep the oven on for the cheesecake.
  • Add a double layer of aluminum foil around the cake pan to safely seal it from the water when placing it in a water bath while it bakes. Set it aside.

CHEESECAKE

  • With a hand mixer or in a stand mix using the paddle attachment, cream the cream cheese for 1 min on low speed. Then gradually add the granulated sugar. Once all the granulated sugar is added, scrape down the sides of the bowl and add the instant espresso powder, and let it mix for 1 min on low speed.
    600 g cream cheese, 150 g granulated sugar, 2 tablespoon instant espresso powder
  • Now add the sour cream and vanilla extract and let it mix until combined. Then add one egg at a time and let it mix on low speed until combined. Once all the eggs have mixed in, scrape down the sides of the bowl and give it a final mix to make sure all the ingredients have incorporated.
    75 g sour cream 18%, 1 teaspoon vanilla extract, 3 large eggs
  • Pour the cheesecake batter into the cake pan and give it a few taps on the counter to let any air bubble out. Make sure to check that the aluminum foil hasn’t ripped anywhere.
  • Boil up water in a kettle. In a big metal tin that is at least 5 cm tall, add the boiling water and place the cheesecake in the water bath. The water should come up about ⅓ up the side of the cheesecake pan. Gently lift the pan into the oven so no water gets under the aluminum foil.
  • Bake for 1 hour and 20 min.
  • Once the time has passed, give the tray a very gentle shake. The cheesecake should still be a bit wobbly in the middle. Turn off the oven and have the oven door slightly open and let the cheesecake cool down in the oven for 1 hour.
  • Then take it out of the oven and remove it from the water bath. Take off the aluminum foil and place the cheesecake on a cooling rack. Let it cool down fully for about 1 hour to room temperature.
  • Finally, once at room temperature, place it in the fridge and let it set for at least 6 hours, preferable overnight.

CHOCOLATE GANACHE

  • Semi melt the chocolate. In a small saucepan, over medium heat, or in the microwave, heat the heavy cream and acacia honey until it begins to simmer.
    100 g dark chocolate, 80 g heavy cream, 10 g acacia honey
  • Pour the heavy cream over the melted chocolate and gently stir it together with a spatula until combined.
  • Pour the ganache over the cheesecake and spread it out.
  • Decorate with shaved chocolate. It is ready to be served. Keep it stored in the fridge.
Keyword cheesecake, chocolate, dark chocolate, espresso
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