Description
This Coffee Cheesecake combines a classic creamy cheesecake base with a rich coffee flavor. Featuring a graham cracker crust and a smooth, dense filling infused with instant coffee, it bakes to perfection with a slightly jiggly center that sets after resting. Perfectly decadent and elegant, it’s garnished with optional whipped cream and chocolate shavings for an indulgent finish.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons instant coffee granules dissolved in 1 tablespoon hot water
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/4 teaspoon salt
Garnish (optional)
- Whipped cream
- Chocolate shavings
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. In a small bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press this mixture firmly into the bottom of the springform pan to create an even crust layer.
- Beat the cream cheese: In a large bowl, beat the softened cream cheese with 1 cup sugar until the mixture is smooth and creamy, free of lumps, which ensures a silky cheesecake texture.
- Add eggs and flavorings: Add the eggs one at a time, mixing well after each addition to fully incorporate and maintain a smooth batter. Then stir in the vanilla extract, dissolved instant coffee, sour cream, heavy cream, and salt until everything is combined into a uniform filling.
- Assemble and bake: Pour the filling over the prepared crust in the springform pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, until the cheesecake’s center is just set but still slightly jiggly to the touch, ensuring a creamy center after cooling.
- Cool carefully to avoid cracks: Once baked, turn off the oven and leave the cheesecake inside for 1 hour with the oven door closed. This gradual cooling helps prevent cracking. Afterward, remove the pan and allow the cheesecake to cool to room temperature on a wire rack.
- Chill: Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to fully set and develop flavor.
- Serve: Before serving, optionally garnish the cheesecake with whipped cream and chocolate shavings for an elegant presentation and enhanced flavor.
Notes
- Use room-temperature cream cheese to ensure a smooth, lump-free batter.
- Adjust the amount of instant coffee granules per taste preference for stronger or milder coffee flavor.
- For extra indulgence, drizzle chocolate ganache over the cooled cheesecake before serving.
