Coffee Cheesecake
Just whipped up this decadent Coffee Cheesecake with an Oreo crust and rich coffee ganache. The perfect treat for any coffee enthusiast! ☕🍰
Ingredients:
- For the Oreo Crust
- 32 Oreos
- 6 tablespoon (84 g) salted butter, melted
- For the Coffee Cheesecake
- 32 oz (907 g) cream cheese, softened
- 1 cup (200 g) granulated white sugar
- 1 tablespoon (8 g) cornstarch
- 1 tablespoon (15 ml) vanilla extract
- 2 tablespoon (8 g) instant coffee
- ⅓ cup (82 g) sour cream, at room temperature
- 3 eggs, at room temperature
- 3 egg yolks, at room temperature
- For the Coffee Ganache
- 3 tablespoon (45 ml) heavy cream
- 1 ½ teaspoon (2 g) instant coffee
- 4.5 oz (127 g) white chocolate bar, chopped
Directions:
For the Oreo Crust: Preheat oven to 350°F. Pulse Oreos in a food processor until finely ground. Mix in melted butter, press into the bottom and sides of a 9-inch springform pan. Bake for 10 minutes, then cool.
For the Cheesecake: Mix cream cheese, sugar, and cornstarch until smooth. Dissolve instant coffee in vanilla, add to mixture with sour cream. Add eggs one at a time. Pour into crust, bake in a water bath at 350°F for 1 hour, then cool in oven with door ajar for 1 hour. Chill for 8 hours.
For the Ganache: Heat cream and coffee until dissolved. Melt with white chocolate over a double boiler. Pour over chilled cheesecake, refrigerate until set.
Prep Time: 30 minutes | Cooking Time: 2 hours | Chill Time: 8 hours | Total Time: 10 hours 30 minutes | Kcal: Not Provided | Servings: 14 slices
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