Are you a coffee enthusiast who dreams of combining your love for coffee with your passion for desserts? Today, I’m thrilled to share a recipe that will tantalize your taste buds and elevate your coffee experience to a whole new level: Espresso Infused Cheesecake with an Oreo Crust and a Dreamy Coffee Ganache Topping.
This masterpiece dessert is not just a cheesecake; it’s a celebration of coffee itself, embedded in every layer from the crunchy Oreo base to the silky, coffee-infused ganache topping. It’s perfect for special occasions, coffee-themed gatherings, or simply as an indulgent treat for those days when you need an extra dose of happiness.
Ingredients
For the Oreo Crust:
- 32 Oreos: The base of our cheesecake, providing a crisp and delightful contrast.
- 6 tablespoons (84 g) salted butter, melted: To bind our Oreo crumbs into a firm, delicious crust.
For the Coffee Cheesecake:
- 32 oz (907 g) cream cheese, softened: The heart of our cheesecake, ensuring a smooth and creamy texture.
- 1 cup (200 g) granulated white sugar: For just the right sweetness.
- 1 tablespoon (8 g) cornstarch: To help our cheesecake set perfectly.
- 1 tablespoon (15 ml) vanilla extract: A hint of vanilla to complement the coffee flavors.
- 2 tablespoons (8 g) instant coffee: The star ingredient that infuses our cheesecake with bold coffee flavors.
- ⅓ cup (82 g) sour cream, at room temperature: For added richness and a slight tang.
- 3 eggs, at room temperature: Essential for the structure and creaminess of the cheesecake.
- 3 egg yolks, at room temperature: For an extra rich and decadent texture.
For the Coffee Ganache:
- 3 tablespoons (45 ml) heavy cream: The base of our ganache, providing a luxurious mouthfeel.
- 1 ½ teaspoon (2 g) instant coffee: To intensify the coffee flavor in our ganache.
- 4.5 oz (127 g) white chocolate bar, chopped: For a sweet and creamy topping that complements the bold coffee notes.
Directions
1. Oreo Crust:
Preheat your oven to 350°F (175°C). Begin by pulsing the Oreos in a food processor until you have fine crumbs. Mix in the melted butter until well combined. Press this mixture into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then allow to cool while you prepare the filling.
2. Coffee Cheesecake:
In a large bowl, mix the cream cheese, sugar, and cornstarch until smooth and creamy. Dissolve the instant coffee in the vanilla extract, then blend this into your cream cheese mixture along with the sour cream. Incorporate the eggs and yolks one at a time, mixing just enough to combine. Pour the filling into your prepared crust and bake in a water bath at 350°F (175°C) for 1 hour. Let it cool in the oven with the door ajar for another hour, then chill in the refrigerator for 8 hours to set completely.
3. Coffee Ganache:
For the ganache, heat the heavy cream and dissolve the instant coffee in it. Melt the white chocolate over a double boiler, then whisk in the coffee cream until smooth. Pour the ganache over the chilled cheesecake, spreading it evenly. Refrigerate until the ganache is set.
Prep Time: 30 minutes
Cooking Time: 2 hours
Chill Time: 8 hours
Total Time: 10 hours 30 minutes
Servings: 14 slices
This Espresso Infused Cheesecake with an Oreo crust and a dreamy coffee ganache topping is not just a dessert; it’s an experience. Each bite offers a perfect blend of rich, bold coffee flavors, creamy cheesecake, and the beloved crunch of an Oreo crust. It’s a testament to the magical pairing of coffee and sweets, promising to be a hit at any gathering or a luxurious treat for those moments when you deserve to indulge. Happy baking, coffee lovers!
Hi did you remove the cream in the oreo.