Description
This creamy coffee cheesecake is the perfect dessert for coffee lovers. With a smooth, velvety texture and the rich flavor of coffee infused into every bite, it’s an indulgent treat that’s surprisingly easy to make. Whether you’re serving it at a dinner party or enjoying a slice with your morning coffee, this cheesecake is guaranteed to impress!
Ingredients
Scale
Crust:
- 1 ½ cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 tablespoon all-purpose flour
- 2 teaspoons vanilla extract
- 2 teaspoons instant coffee or espresso powder dissolved in 2 tablespoons warm water
Optional Topping:
- Whipped cream
- Cocoa powder or coffee grounds for dusting
- Chocolate shavings
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to pack it firmly.
- Bake for 8-10 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese and sugar with a mixer on medium speed until smooth and creamy (about 2-3 minutes).
- Add the sour cream, vanilla extract, and dissolved coffee. Mix until fully incorporated.
- Beat in the eggs, one at a time, mixing just until combined. Avoid overmixing to prevent cracks in the cheesecake.
Step 3: Assemble and Bake
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Wrap the bottom of the springform pan in aluminum foil to prevent leaks and place the pan in a larger baking dish.
- Add hot water to the baking dish, filling it halfway up the sides of the springform pan to create a water bath. This ensures an even bake and prevents cracks.
- Bake the cheesecake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
Step 4: Cool and Chill
- Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
- Remove from the oven, then chill in the refrigerator for at least 4 hours or overnight for the best texture.
Step 5: Garnish and Serve
- Remove the cheesecake from the springform pan and transfer it to a serving plate.
- Top with whipped cream, a dusting of cocoa powder or coffee grounds, and chocolate shavings for an elegant finish.
Notes
- Room Temperature Ingredients: Ensure the cream cheese, sour cream, and eggs are at room temperature for a smooth filling.
- Avoid Overbaking: The center should still jiggle slightly when you take it out of the oven. It will firm up as it cools.
- Use a Water Bath: This helps the cheesecake bake evenly and prevents the top from cracking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes (plus cooling and chilling time)
- Cuisine: American