Description
Smooth, creamy espresso cheesecake delivers rich coffee notes through velvety filling and chocolate cookie crust. Dark roasted flavors mingle with silky mascarpone, inviting passionate dessert seekers to savor each luxurious bite.
Ingredients
Scale
- 24 oz (680 g) cream cheese, softened
- 4 oz (113 g) cream cheese, softened
- 3 eggs
- ¾ cup (150 g) granulated sugar
- 2 cups OREO cookie crumbs (about 20 cookies)
- 6 tbsps (90 mL) butter, melted
- 4 tbsps (60 mL) butter, softened
- 4 oz (113 g) bittersweet or dark chocolate, roughly chopped
- ½ cup (120 mL) heavy whipping cream
- ¼ cup (60 mL) heavy whipping cream
- ¼ cup (60 mL) espresso or strong coffee
- ¾ to 1 cup (90 to 120 g) powdered sugar
- 3 tbsps (23 g) flour
- ¼ tsp (1.25 mL) salt
- ½ tsp (2.5 mL) vanilla extract
- Espresso beans (optional for decoration)
Instructions
- Crust Preparation: Pulverize Oreo cookies into fine, uniform crumbs using a food processor, then blend with melted butter and salt until a cohesive mixture forms.
- Crust Setting: Press the dark, chocolatey mixture firmly into a springform pan’s bottom and sides, creating an even base. Bake at 350°F for 10 minutes, then cool completely.
- Cheesecake Batter Creation: Whip cream cheese until silky, gradually incorporating sugar, flour, and dissolved espresso powder. Gently fold in heavy whipping cream, maintaining a light texture.
- Egg Integration: Carefully add eggs one at a time, mixing thoroughly to create a smooth, delicate batter without overmixing.
- Baking Process: Pour the espresso-infused batter over the prepared crust, spreading evenly. Bake at 350°F for 15 minutes, then reduce temperature to 200°F and continue baking for 55-60 minutes.
- Cooling Technique: After baking, crack the oven door open and allow the cheesecake to cool gradually, preventing surface cracks and ensuring a perfect texture.
- Ganache Preparation: Heat cream until gently boiling, then pour over chocolate, whisking until a glossy, smooth ganache develops.
- Decorative Finishing: Once completely cooled, drizzle chocolate ganache over the surface. Whip cream cheese, butter, vanilla, and powdered sugar into a light, fluffy frosting.
- Final Presentation: Pipe decorative frosting swirls around the cheesecake’s edges and optionally garnish with whole espresso beans for an elegant touch.
Notes
- Precision Crumb Technique: Use a food processor to create uniformly fine Oreo cookie crumbs for a consistent, smooth crust texture.
- Crust Compaction Strategy: Press crumb mixture firmly and evenly into the pan to ensure a solid, stable cheesecake foundation.
- Temperature Control Critical: Gradually reduce oven temperature and allow slow cooling to prevent surface cracking and maintain creamy consistency.
- Mixing Mastery Tip: Add eggs one at a time and avoid overmixing to preserve the delicate, silky cheesecake texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts, Drinks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 13
- Calories: 426
- Sugar: 26 g
- Sodium: 291 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg