cappuccino cheesecake

The most amazing espresso coffee cheesecake with an oreo crust and a layer of chocolate ganache! This cheesecake has real espresso in it for BIG coffee flavor!

Coffee Cheesecake

oreo crumbs

unsalted butter (melted (1/2 stick))

cream cheese

sugar

tsp vanilla extract

espresso

eggs

oven safe turkey bag

heavy cream

chocolate chips (I used semi-sweet)

Preheat the oven to 350º F.

Pulse the whole oreos (or chocolate graham crackers) in a blender or food processor until they are very fine. Measure out 2 cups of crumbs.

In a small bowl, combine the crumbs with the melted butter, mix well until incorporated.

Add the crumbs to a 8 or 9 inch springform pan, distribute them evenly, using a cup or the bottom of something flat to press the crumbs into the pan. If desired, you can have the crumbs go up the sides of the pan a bit.

Place the pan in the oven, pre-bake the crust for 10 minutes.

Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake mixture. To speed this up, you can put the springform pan in the fridge.

Turn the oven down to 325º F.

CRUST

Place the round springform pan inside an oven safe bag (like one that you'd cook a turkey in for thanksgiving) and roll the top of the bag down so it doesn't cover the cheesecake. Set aside.

In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes. 

Add in the sugar, vanilla extract and espresso, beat again.

Add in the eggs, ONE at a time, beating just until the egg yolk breaks, then add in the next, etc. Beat the mixture for 1 additional minute. Do not over beat, this is why I recommend only 1 minute. Pour the cheesecake mixture on top of the cooled crust.

Place the springform pan in a 9x13 inch pan or larger roasting pan. Carefully fill the roasting pan with about 1 inch of water.

Place the water bath with the cheesecake inside in the oven and bake at 325º F for 65-85 minutes *see note. The cheesecake is done when the center wobbles a little when you jiggle the pan. The edges of the cheesecake should look firmer than the center.

Once the cheesecake is done baking, turn the oven off and gently remove the springform pan from the water bath and oven safe bag. Place the cheesecake on a baking sheet and return to the oven (oven is off) with the oven door cracked. Allow the cheesecake to cool to room temperature inside the oven before removing - this could be 60-90 minutes.

Once cooled to room temperature, remove the cheesecake from the oven. Loosely cover the cheesecake with foil and place in the fridge overnight.

Before serving, carefully unmold the cheesecake from the pan. Use a small spatula to assist any parts that are sticking to the pan. Allow the pan to do most of the work, some of the cheesecake may stick to the pan, but the cheesecake should naturally separate from the pan.

CHEESECAKE

Place the chocolate chips in a heat proof bowl.

In a small saucepan over medium heat, bring the heavy cream to a boil. Once boiling, remove from the heat and pour the heavy cream over the chocolate chips. Allow the mixture to sit for 1 minute, melting the chocolate chips, then stir well to mix. Allow the ganache to cool for 5-7 minutes before adding it to the cheesecake.

CHOCOLATE GANACHE

Pour/spoon the chocolate ganache on top of the cheesecake, using a spatula to spread it around.

Add chocolate shavings. Serve. Store leftovers in an air tight container in the fridge.

TO ASSEMBLE

https://mediavine-res.cloudinary.com/video/upload/t_original/v1585060281/m2wcy8arnikkwtbzhr2c.mp4

The most amazing espresso coffee cheesecake with an oreo crust and a layer of chocolate ganache! This cheesecake has real espresso in it for BIG coffee flavor! #cheesecake #espressocheesecake #coffeecheesecake

This Easy Coffee Cheesecake is a No-Bake Cheesecake that is simple and delicious. A chocolate cookie base, a creamy soft coffee filling, its perfect.

No-Bake Coffee Cheesecake

chocolate cookie crumbs

butter (melted)

coffee (cold)

cream cheese (whole fat)

powdered/icing sugar

cream whole/heavy/whipping (cold)

milk

gelatine

Mix the chocolate cookie crumbs, melted butter and coffee until combined, then press down on the bottom of a 7 - 8 inch (17 - 20 cm) springform cake pan (or line a regular cake pan with plastic wrap). Place in refrigerator to chill.

In a medium bowl beat together the cream cheese, sugar and coffee until creamy. Set aside.

In a large bowl beat the cold cream until stiff peaks appear, set aside.

In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat and add a heaping tablespoon of the cream cheese mixture to the gelatine mixture (this cools it down) and stir gently to combine, then fold the gelatine mixture into remaining cream cheese mixture.

Gently fold the cream cheese mixture into the whipped cream until combined.

Remove the cookie base from the fridge, spoon the cheesecake filling evenly on top of the base, cover with plastic wrap and refrigerate 4-5 hours or even  better overnight. Before serving sprinkle with chocolate shavings or cocoa. Enjoy!

I’ve always wondered — if using Oreos for the chocolate cookie crumbs, do you scrape out the white filling before you put the cookies in the processor?

I've noticed some folks wondering about the "strong coffee" portion of the recipe.  Here's what I do (and I do this with most recipes where coffee is used).  I use freeze-dried Espresso coffee.  For 1/4 cup of "strong" brew I use hot (or boiling water) and then add 1-tbsp. of the freeze-dried coffee.  Stir well, let it cool, and use it.   You MAY want to test and see if it's strong enough for you, just be careful not to add TOO much or it can/will become bitter.  Hope this is useful.

Easy, delicious. A nice balance of a strong coffee base and a lighter creamy fill.

https://www.youtube.com/watch?v=8uUUoJxCQ7c

Hello Friends!

Wednesday means a new baked good is about to be created! Today we are sharing this amazing NO BAKE COFFEE CHEESECAKE! there's no need to bake it, just refrigerate it for a few hours and it will be ready to enjoy!

Link to the full recipe here: https://anitalianinmykitchen.com/coffee-cheesecake/

INGREDIENTS: 

THE COOKIE BASE

1¾ cups chocolate cookie wafer crumbs (213 grams)
¼ cup butter (melted) (56 grams)
2 tablespoons strong coffee (cold)

FOR THE COFFEE CREAM CHEESE FILLING
14½ ounces cream cheese (whole fat) (410 grams)
¾ cup powdered/icing sugar (90 grams)
¼ cup strong coffee (cold) (58 grams)
1½ cups cream whole/heavy/whipping (cold) (360 grams)

EXTRAS
2½ tablespoons milk
1¼ tablespoons powdered gelatine

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BUON APPETITO!

You won't believe how good this is! NO BAKE COFFEE CHEESECAKE - BAKE IT EASY

Top 2 cappuccino cheesecake recipes from across the web

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Coffee Cheesecake

No-Bake Coffee Cheesecake

Top 2 cappuccino cheesecake recipes from across the web

The most viewed cappuccino cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Coffee Cheesecake

No-Bake Coffee Cheesecake

The most viewed cappuccino cheesecake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine