It’s high time to celebrate your coffee love with this coffee cheesecake! This baked cheesecake is chock-full of Italian coffee flavor. It is rich and generous in flavor and incredibly creamy.
Here’s a tip, though: Don’t rush the cake cooling process. Once the cheesecake is done baking through, let it sit in the oven for an hour or longer with the oven door opened a little bit. A slow cooling process will help prevent your cheesecake from cracking. Also, don’t forget to chill your cheesecake in the fridge overnight before serving.
3 packs cream cheese, 8 oz each
1/2 cup sugar
1 tsp vanilla extract
1 espresso cup of your favorite coffee
2 cups of chocolate biscuit or cookie crumbs (cream and all)
4 tbsp unsalted butter, melted
1/2 cup heavy cream
3/4 cup dark or semi-sweet chocolate chips
- Preheat the oven to 350º F.
Pulse the chocolate crackers/cookies in a blender or food processor finely. Mix the crumbs with the melted butter in a small bowl and mix well until blended.
- Before adding the crumbs and butter mixture to the pan, wrap the bottom and sides of the springform pan in 3 layers of heavy-duty aluminum foil. This will help prevent water from seeping in during the water bath.
- Put the crumbs on the 8 inch springform pan. Distribute and press down the mixture evenly into the pan by using a cup or the bottom of something flat.
- Place the pan inside the pre-heated oven and bake the crust for 10 minutes or until golden.
- Remove the pan from the oven, and allow it to cool to room temperature before adding the cheesecake filling.
- Decrease the temperature of the oven down to 325º F.
- Put your ESE pod or Nescafe® Dolce Gusto® pod in the coffee machine and let it drip
- In a big mixing bowl, beat the 3 packages of softened cream cheese until smooth, and add in the sugar, espresso, and vanilla.
- Add in the eggs, gradually and at a time, beating after each one. Beat the mixture for 1 additional minute.
- Pour the cheesecake filling on top of the crust. Check first if the crust has cooled before doing this step.
- Put the 8-inch round springform pan inside a deep 9×13 inch cake pan. Fill the 9×13 inch pan with water, about 1 inch below the top of the tin foil on the 8 inch pan.
- Put the water bath with the cheesecake in the oven and bake at 325º F for at least an hour. Note that the cheesecake is done when the center wobbles a little when you jiggle the pan. However, the edges of the cheesecake should look a lot firmer than the center.
- Once the cheesecake looks done, turn the oven off and leave the oven door slightly open. Let the cheesecake cool to room temperature in the oven before removing it.
- Remove the aluminum foil carefully and chill the cheesecake (still in the pan) in the fridge overnight.
- Place the chocolate chips in a metal or heat proof glass bowl.
- In a saucepan over medium heat, bring the heavy cream to boil.
- Pour the hot heavy cream over the chocolate chips. Allow the mixture to sit for 1-2 minutes, then stir well to mix. Let the chocolate cool for at least 6 minutes.
- Carefully spoon the chocolate ganache on top of the coffee cheesecake, and use a spatula to evenly spread it around.
- Serve. Cover and refrigerator any leftovers.