Coffee Cheesecake - recipe with photo

Coffee Cheesecake

A delicate and sophisticated dessert with a rich coffee aftertaste that fans of this drink will surely appreciate. :) Servings: 6-8.

Total cooking time
not set
Number of servings
6
Recipe difficulty
4 / 5
Vegetarian Nut free Halal Kosher

Ingredients

for 6 servings

  • chocolate or coffee cookies 300 g
  • butter 150 g
  • cream cheese 600 g
  • cream 33–35% 150 g
  • eggs 3
  • sugar 100 g
  • instant coffee 2 tbsp
  • chocolate 100 g
  • cream 33–35% 100 ml
  • butter 10 g
  • instant coffee 2 tsp

Instructions

Preparing the base

Step 1 of 25

Melt the butter.

Step 2 of 25

Crush the cookies.

Step 3 of 25

Mix the cookies with the butter.

Step 4 of 25

Stir the mixture.

Step 5 of 25

Place the mixture into a baking pan (24–26 cm in diameter), press down firmly and form the sides. Place in the refrigerator (while preparing the filling).

Preparing the filling

Step 6 of 25

Mix the coffee with 3 tbsp of boiling water.

Step 7 of 25

Combine the cheese with sugar.

Step 8 of 25

Stir.

Step 9 of 25

Pour in the cream.

Step 10 of 25

Stir.

Step 11 of 25

Add the eggs.

Step 12 of 25

Stir.

Step 13 of 25

Pour in the coffee.

Step 14 of 25

Stir.

Step 15 of 25

Pour the filling onto the base.

Step 16 of 25

Wrap the sides of the pan tightly with foil (this is done to prevent water from leaking in).

Step 17 of 25

Place the cheesecake pan in a deep baking tray or a larger container. Pour hot water into the tray up to the middle of the cheesecake pan. Place in an oven preheated to 180 degrees. Bake for one hour. Cool down.

Preparing the ganache

Step 18 of 25

Combine the chocolate with coffee.

Step 19 of 25

Melt the mixture.

Step 20 of 25

Add the cream.

Step 21 of 25

Stir.

Step 22 of 25

Cool down.

Step 23 of 25

Add the butter.

Step 24 of 25

Stir.

Step 25 of 25

Spread the ganache over the surface of the cooled cheesecake. Leave in the refrigerator for 3–4 hours.

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