Triple Coffee Cheesecake
Rating
Coffee lovers *need* to try this cheesecake.
Ingredients
- FOR THE CRUST:
- 24 chocolate cream cookies, crushed
- 6 tbsp. butter, melted
- pinch of kosher salt
- cooking spray, for pan
- FOR THE CHEESECAKE:
- 4 8 oz blocks cream cheese, softened
- 1 c. sugar
- 3 large eggs
- ¼ c. sour cream
- 2 tbsp. brewed coffee
- ¼ c. all-purpose flour
- 1 tsp. pure vanilla extract
- ¼ tsp. kosher salt
- FOR THE GANACHE TOPPING:
- ⅔ c. heavy cream
- 2 tbsp. brewed coffee
- 2 c. semisweet chocolate chips
- chocolate shavings, for garnish
- chocolate covered espresso beans, for garnish
Instructions
- Preheat oven to 325°. Grease an 8” or 9” springform pan with cooking spray and wrap bottom and sides of pan in foil.
- Make crust: In a large bowl, stir together crushed chocolate cream cookies, melted butter, and salt (mixture should resemble wet sand). Press mixture into prepared pan and set aside.
- Make cheesecake mixture: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and sugar until light and fluffy. Add eggs, one at a time, then sour cream, brewed coffee, flour, vanilla, and salt. Pour mixture over crust.
- Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off the heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Transfer to refrigerator and cool completely, 3 hours up to overnight.
- Make ganache: In a small saucepan over low heat, heat heavy cream and coffee. Place chocolate in a heat-proof bowl and pour in the heavy cream-coffee mixture. Let sit 3 minutes, then stir until creamy and no lumps remain.
- Pour ganache over cooled cheesecake and top with chocolate shavings and chocolate espresso beans before slicing and serving.
