coffee cheesecake

A chocolate cookie base, rich coffee cheesecake and a dark chocolate topping, all in one dessert? It could only be Eric Lanlard&#8217;s decadent cheesecake recipe. You could even go one step further&#8230; add booze! This espresso martini cheesecake is a must-make recipe.

Chocolate coffee baked cheesecake

unsalted butter, melted, plus extra to grease

chocolate cookies, crushed

cream cheese

mascarpone

golden caster sugar

milliliters double cream

vanilla paste

plain flour

medium free-range eggs, plus 1 free-range egg yolk

instant coffee

tsp coffee extract

For the chocolate topping

unsalted butter

tbsp crème fraîche

light muscovado sugar

dark chocolate, finely chopped

Pure cocoa powder

Preheat the oven to 150°C/fan130°C/gas 2. Grease a 22cm diameter springform cake tin.

Put the crushed cookies and melted butter in a bowl and mix. Tip into the tin and press down with the back of a spoon. Leave to set in the fridge for 15 minutes.

Put the cream cheese, mascarpone, golden caster sugar, cream, vanilla and flour into a large bowl and beat until smooth. Beat in the eggs and egg yolk. Dissolve the instant coffee in 2 tsp hot water, then beat into the mixture with the 2 tsp coffee extract.

Spoon the mixture onto the chilled cookie base, then bake for 90 minutes or until set but still with a slight wobble in the centre. Cool completely in the tin, then leave to set in the fridge for at least 2 hours.

For the topping, put the butter, crème fraîche and muscovado sugar in a small saucepan and heat gently until melted. Add the chocolate and 1 tsp coffee extract and heat gently for a further 2 minutes, stirring continuously. Remove from the heat, then give it a good whisk. Cool for a few minutes, then pour the topping over the chilled cheesecake. Return it to the fridge to set.

Remove the set cheesecake from the tin and dust generously with cocoa powder.

Espresso Cheesecake - decadent, luscious cheesecake with a fabulous kick from coffee and chocolate cookie crust!

Espresso Cheesecake

Marie biscuits (You can use Graham crackers too)

Cocoa powder

Butter, melted

500 gms Cream cheese

Raw sugar

Cream

tbsp All-purpose flour

coffee powder

Cinnamon powder

tsp Vanilla extract

Preheat your oven to 180C. Cover the bottom and sides of your 8&quot; springform pan with aluminium foil.

Combine the melted butter, cocoa powder, and crushed cookies in a small bowl. This mixture should have the consistency of wet sand.

Press it down evenly at the bottom of the pan. Bake for 10 minutes. Lower the oven temperature to 160C while you&#039;re preparing for the filling.

Cheesecake Base

Beat the cream cheese and raw sugar in a large bowl with an electric mixer.

Add the cream, flour, coffee powder, cinnamon powder, and vanilla extract. Whisk well until smooth.

Pour into the prepared crust. Carefully place in the oven and bake at 160C for 60 minutes. The top of the cake should look cooked and the center should be a bit wobbly.

 If you use a bigger size pan, the bake time will be faster.

Turn off the heat and slightly crack the door open and allow it to cool for 30 minutes.

Let the cake cool on the countertop for another hour and then refrigerate for at least 10 hours for it to set completely. Remove carefully from the pan, place it on your serving plate.

Serve as is or pour over some melted chocolate on top. Sprinkle over some chocolate covered coffee beans if you like. Slice and enjoy!

Cheesecake Filling

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))

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

Rich Kahlua and coffee cheesecake with a brownie crust, and topped with a dark chocolate ganache layer.

Kahlua Coffee Cheesecake

Ghirardelli brownie mix

vegetable oil

Kahlua

espresso powder ((or instant coffee))

(8 oz) cream cheese packages

tbsp all-purpose flour

sour cream

tbsp Kahlua

half and half ((or whipping cream))

dark chocolate chips ((or semi-sweet))

Pam cooking spay

mix brownie ingredients

Prepare brownie mix according to box instructions, except for the following changes: Replace the water with Kahlua and add ground espresso or instant coffee. Do not over-mix!

bake brownie crust

Spray a 9&quot; springform pan with pam and pour the brownie batter into the pan. Bake for 15 minutes.

Brownie Layer

beat cream cheese and sugar

Meanwhile, using the paddle attachment, beat cream cheese on medium speed in a stand mixer until light and fluffy. Add sugar and flour, mix to combine. 

add other ingredients

Mix espresso grounds, sour cream, Kahlua, and vanilla extract until the espresso is dissolved and pour into the mixer bowl; mix to combine. Beat in eggs, one at a time, until the mixture is smooth and no lumps remain. Scrape the sides of the bowl as needed with a spatula.

pour cheesecake batter over brownie crus

Pour cheesecake batter over the brownie mix. Allow the cheesecake filling to settle and tap gently on the counter to allow air bubbles to rise to the surface.

bake cheesecake

Place the coffee cheesecake on the middle rack of the oven. Add a pan of water under the cheesecake. Bake for 45 minutes to an hour or until the cheesecake is no longer jiggly in the center. Turn off the oven and leave the oven door cracked with the cheesecake inside until the oven has cooled off.

cool cheesecake

Remove cheesecake from the oven and allow it to come to room temperature on the counter.

Cheesecake Layer

prepare ganache layer

Bring half and half or cream to a simmer, then sprinkle chocolate chips into the pan and stir. Whisk until the chocolate chips are melted and you are left with a smooth chocolate sauce. Allow to cool for five minutes.

pour ganache over cheesecake

Pour ganache over the cheesecake, tilting the pan as necessary to cover the entire surface. Chill in the refrigerator for four or more hours before serving.

Ganache Layer:

This Coffee Mousse Cheesecake features a thick graham cracker crust with a silky cheesecake layer topped with coffee mousse and whipped cream.Yield: 9-inch

Coffee Mousse Cheesecake

(350 g) ground graham crackers ((23 full sheet crackers))

¾ cup (170 g) unsalted butter, (melted)

salt

oz (454 g) block full-fat cream cheese, (softened, room temp)

(100 g) granulated sugar

½ teaspoon pure vanilla extract

(120 g) sour cream

eggs, (room temp)

heavy cream (heavy whipping cream), (room temp)

milk

½ espresso powder

vanilla extract

0.25 oz envelope gelatin powder

water

oz white chocolate, (chips or chopped, melted)

heavy whipping cream, (very cold)

espresso powder

cocoa powder

Preheat oven to 350°F.

Stir together ground graham crackers, melted butter, and salt until thoroughly moistened. Transfer to a 9-inch springform pan. Press into an even layer into the bottom and up the sides of pan. Use the flat bottom of a drinking glass or measuring cup to smooth out the crust.

Bake for 10 minutes until crust is set. Use the flat bottom of drinking glass to press down any bits of crust that may have puffed up during baking. Set aside to cool.

Crust:

Preheat oven to 325°F.

Wrap springform pan in heavy duty foil. Use enough foil to ensure water cannot enter the pan. To be safe, you may want to add two or three layers of foil. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese on low speed for about 4 minutes until soft and smooth.

Add sugar and beat on medium speed for about 2 minutes. Add salt, vanilla, and cream. Mix on low until combined.

With the mixer running on low, add eggs one at a time, ensuring each egg is incorporated before adding the next. Scrape down sides of bowl as needed to ensure thorough mixing. Add sour cream and mix until smooth.

Pour cheesecake filling into foil wrapped springform pan. Use a mini offset spatula to spread filling into an even layer.

Place springform pan in a large roasting pan. Meanwhile, bring about 6-8 cups of water to a boil (you may need more water depending on size of roasting pan).

Place roasting pan in the center rack of oven. Pour boiling water into roasting pan until about 1 1/2-inch of springform pan is submerged in water.

Bake cheesecake for 45-50 minutes.

Turn off oven heat. Crack oven door slightly ajar to let the oven and cheesecake cool. Cool cheesecake in oven for 45 minutes. Remove from oven and remove cheesecake from water bath. Let cheesecake sit at room temperature until completely cooled.*At this point, cheesecake can be covered with foil and stored in the fridge overnight. Coffee mousse layer may be added the following the day.

Cheesecake:

In a small bowl, mix together gelatin powder and water. Let sit for 5 minutes to bloom gelatin.

Bring milk to a simmer. Stir in espresso powder until dissolved. Remove from heat and stir in vanilla extract. Add in bloomed gelatin. Stir until gelatin has completely dissolved. Pour mixture into a large mixing bowl and set aside.

Place white chocolate in a small bowl. Microwave in 20 second intervals at half power. Stir in between intervals. Continue to heat until chocolate is smooth and melted. Let cool for 5 minutes.

Pour melted white chocolate into coffee milk mixture. Stir to combine until smooth and homogenous.

In another bowl, whip cold heavy cream to soft peaks. Add whipped cream to cooled white chocolate milk mixture in three additions. Fold gently. Fold until there are no longer any white streaks of whipped cream left.

Pour coffee mousse over cooled cheesecake layer. Use a mini offset spatula to spread mousse into an even layer. Cover with foil and place in the fridge to chill for at least 4 hours, overnight is best.

Coffee Mousse:

In a large bowl, whip cold heavy cream, powdered sugar, espresso powder, and vanilla to stiff peaks. Transfer whipped cream to a piping bag fitted with a star tip (or plain round tip). Pipe dollops over chilled coffee mousse layer. Alternatively, spread whipped cream over mousse layer.

Whipped Cream:

In a small bowl combine powdered sugar and cocoa powder. Dust over whipped cream topping.

Dusting Powder:

This Coffee Brownie Cheesecake consists of a creamy coffee cheesecake sitting on top of a dense brownie bottom, topped with a rich coffee chocolate ganache, chocolate curls, coffee whipped cream and chocolate covered coffee beans.

Coffee Brownie Cheesecake

coffee beans

Cocoa Powder,

heavy cream, cold

instant coffee granules

dark chocolate, chopped

vegetable shortening

dark chocolate chips

(8 ounce) packages (24 oz) cream cheese, room temperature

cornstarch

sour cream, room temperature

heavy cream, room temperature

eggs, room temperature

unsalted butter, cubed

light brown sugar, packed

all-purpose flour

Preheat the oven to 350°F (180°C). Line the...

Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment paper, and spray the sides with non-stick spray. Set aside.

Place cubed butter in a medium heat-safe mixing...

Place cubed butter in a medium heat-safe mixing bowl over a saucepan of simmering water. Stir constantly until the butter is completely melted.

Remove bowl from heat and immediately add both...

Remove bowl from heat and immediately add both sugars. Whisk until sugar is dissolved and mixture is smooth.

Add eggs, egg yolk and vanilla and slowly...

Add eggs, egg yolk and vanilla and slowly whisk until combined. Do not overmix. Sift in flour, cocoa, and salt and stir with a rubber spatula until well blended.

Pour the batter into the prepared pan and...

Pour the batter into the prepared pan and spread into an even layer. Bake for 20-25 minutes or until a toothpick inserted into the brownie comes out with a few moist crumbs. Allow to cool completely in the pan on a wire rack. Lower the oven temperature to 300°F.

Take 1 extra large piece of aluminum foil...

Take 1 extra large piece of aluminum foil that’s bigger than your springform pan. Place springform pan in the centre and fold aluminum up to the sides to cover the outside of the pan. This ensures that no water seeps into the pan during the water bath. Alternatively, I placed my pan in a slightly larger pot to completely protect my crust from the water.

In the bowl of an electric mixer fitted...

In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the cream cheese on medium-low speed until creamy, about 2-4 minutes.

Scrape down the sides of the bowl and...

Scrape down the sides of the bowl and add sugar and cornstarch. Beat until smooth and combined.

Add the instant coffee to the hot water...

Add the instant coffee to the hot water and stir until dissolved. Add to the mixing bowl along with the vanilla, sour cream and heavy cream. Continue beating until smooth.

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Top Tags

Chocolate coffee baked cheesecake

Espresso Cheesecake

Coffee Cheesecake

Kahlua Coffee Cheesecake

Coffee Mousse Cheesecake

Coffee Brownie Cheesecake

No-Bake Coffee Cheesecake

Top 7 coffee cheesecake recipes from across the web

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

Top Tags

Chocolate coffee baked cheesecake

Espresso Cheesecake

Coffee Cheesecake

Kahlua Coffee Cheesecake

Coffee Mousse Cheesecake

Coffee Brownie Cheesecake

No-Bake Coffee Cheesecake

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