Extra Creamy Coffee Cheesecake Oreo Cookie Crust

Extra Creamy Coffee Cheesecake Oreo Cookie Crust

Indulge in pure decadence with our luscious Coffee Lover's Dream Cheesecake! Delight your taste buds with every luxurious bite of this ultra-creamy treat boasting an irresistible Oreo cookie crust. Infused with the rich essence of espresso and crowned with a tantalizing coffee-infused chocolate ganache, it's a dessert masterpiece crafted exclusively for aficionados of fine coffee. Elevate your dessert game and treat yourself to the ultimate indulgence in every slice!

Read also: Coffee Cheesecake Recipes

Coffee Cheesecake Recipes

Ingredients

Oreo Crust

• 25 Oreo cookies you'll use the filling and wafers
• ⅓ cup unsalted butter melted

Cheesecake Filling

• 2-3 teaspoons instant coffee powder*
• 1 tablespoon hot water
• 24 oz cream cheese* full-fat, brick style
• 1 ¼ cups white sugar
• 1 teaspoon vanilla extract
• ⅔ cup sour cream*
• 3 large eggs*
• hot water for the waterbath

Chocolate Ganache

• 6 oz dark chocolate* 50-70%
• ⅔ cup heavy cream*
• 1 teaspoon instant coffee powder optional

Coffee Whipped Cream (Optional)

• ½ cup heavy cream
• 1 teaspoon instant coffee powder

Instructions

Oreo Crust

1. Preheat the oven to 350F degrees.
2. Wrap the outside of a 9-inch springform pan with aluminum foil. Wrap it at least 3 times to ensure that all the seams are covered.
3. Add the cookies (wafers and filling) to a food processor or high-powered blender and pulse until crumbs. Or place in ziploc bag, and crush with a rolling pin.
4. Mix the cookie crumbs with the melted butter.
5. Press the mixture into the bottom of the pan, creating a slight lip around the edges.
6. Bake in the preheated oven for 10 minutes. Remove from the oven, and turn it down to 325F degrees.

Cheesecake Filling

1. In a small cup, add the 1 tablespoon of water and instant coffee powder. The coffee doesn't need to entirely dissolve - it's just to help with the process.
2. In a large bowl, beat together the cream cheese, sugar and coffee dissolved in water until the cream cheese is soft with no lumps. Turn off the mixer and scrape down the sides and bottom of the bowl.
3. Beat in the vanilla and sour cream.
4. With the mixer on low speed, beat in the eggs 1 at a time until just combined.
5. Place the springform pan with the crust (still wrapped in aluminum foil) in the middle of the large roasting pan.
6. Pour the cheesecake batter over the crust, smoothing the top.
7. Pour very hot water into the roasting pan so that there's about ½ - 1 inch of water in the roasting pan (1-2 cm).
8. Place the whole thing in the oven and bake for 50-60 minutes, or until the top looks just set except for in the very middle. If you give the pan a gentle nudge, the cheesecake should still have a slight wobble in the middle (think like jello or pudding).
9. Remove the roasting pan (with the cheesecake inside) from the oven. Cool the cheesecake in the roasting pan until the cheesecake is room temperature.
10. Cover the pan with aluminum foil and place in the fridge to chill for at least 6 hours, or overnight.

Chocolate Ganache

1. Chop the chocolate into very small pieces and place in a heat proof bowl.
2. Add the instant coffee to the cream and heat until the cream is almost boiling (either in the microwave or in a small saucepan while gently stirring).
3. Pour the hot cream over the chopped chocolate, let it sit for 3 minutes. Then whisk until smooth.
4. Remove the cheesecake from the fridge. Gently unclamp the out side of the springform pan.
5. Pour the chocolate ganache over the cheesecake, letting it drip over the edges. Place the cheesecake back in the fridge until you're ready to serve.

Coffee Whipped Cream (Optional)

1. Add the instant coffee powder to the heavy cream. Let it sit for a few minutes.
2. In a large bowl beat the whipped cream until stiff peaks form.
3. Decorate the cake right before serving with whipped cream and chocolate curls.

source: https://www.justsotasty.com/coffee-cheesecake/

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