This New York style coffee cheesecake is topped with a coffee ganache which makes it taste incredible! An OREO crust adds a crunchy chocolate flavored bottom for the best flavor!
Instant coffee makes an easy coffee ganache!
Coffee ganache is great way to top a coffee flavored cheesecake - and it is so easy to make! I recommend to dissolve the instant coffee powder in hot heavy cream before adding it to the white chocolate. This way you will safe tons of time smoothing out the ganache and removing small lumps of instant coffee that did not dissolve. I learned it the hard way!
Same for the cheesecake batter: Dissolve instant coffee powder in vanilla extract before adding it to the batter. Just to make sure it is dissolved and does not leave specs of coffee powder.
Want a regular baked cheesecake? Check out my recipe here
Ingredients for an 8 or 9 inch cake
For OREO crust:
30 (340 g) OREO cookies, as crumbs
5 tbsp (76 g) butter, melted
For the cheesecake batter:
32 oz (920 g) cream cheese, softened
3 tbsp flour
1/2 cup (100 g) sugar
1/2 cup (100 g) brown sugar
1/2 cup (120 g) sour cream, at room temperature
1 tsp vanilla extract
2 tbsp instant coffee
4 large eggs, at room temperature
For the coffee ganache :
4 tbsp hot heavy cream
4.5 oz (130 g) white chocolate, chopped
1 1/2 tsp instant coffee
For the whipped cream:
1 cup (240 ml) cold heavy cream
1/3 cup (45 g) powdered sugar
1 tsp vanilla
1 tbsp powdered sugar
1 tbsp cocoa powder
Preheat oven to 350 °F. To make the OREO cookie crust use a food processor and pulse cookies until fine crumbs form. Add melted butter and mix until combined. Line a springform pan with parchment paper and grease it for an easy release after baking. Fill the mixture in the baking pan and press it down and 1 inch up the sides. Bake for 8 to 10 minutes. Let cool on a wire rack. Reduce oven temperature to 325 °F.
While the crust is baking make the cheesecake batter. Use a large mixing bowl and add softened cream cheese with flour. Dissolve instant coffee in vanilla extract and mix it with the cream cheese. Mix it on the lowest setting of an electric mixer until it is smooth. This should take about 4 minutes. Add sugar and sour cream and mix it until it is thickened. Add eggs and mix until combined. Fill it on top of the cooled crust and smooth it out.
Wrap a springform pan with multiple layers of aluminum foil or use a silicone dish and then place it into a bigger baking dish. Fill the bigger dish with about an inch of hot water and bake the cheesecake for 80 minutes. Then turn off the oven without opening the oven door. Let it cool inside the oven for about 10 minutes. Then take the cheesecake and cut around its edges to avoid cracks. Let it sit at the counter for about 30 minutes. Refrigerate for at least 6 hours or overnight.
When the cheesecake is ready to be served make the coffee ganache. For that heat up heavy cream and dissolve instant coffee in it. Pour it over white chocolate in a heat proof bowl. Then let it sit for about 5 minutes and whisk it until smooth. If needed heat it in the microwave in 15 seconds intervals until smooth. Remove cheesecake from pan and pour over the ganache. Spread it and smooth it with a spatula to cover the whole surface of the cake.
In a tall mixing bowl whip cold heavy cream until it thickens. Add some powdered sugar for sweetness and stability and whip until stiff peaks form. Fill it into a piping bag with a star tip and pipe swirls on the border of the cake. Combine cocoa powder with powdered sugar and sprinkle it over the whipped cream swirls. Top each swirl with a coffee bean for decoration.
To soften cream cheese very nicely fill hot water in a big heat safe bowl place the cream cheese packages into the bowl and let them soften for about 10 minutes. It will cream very nicely without mixing in too much air.
If the cheesecake has a layer of condense water on its top after cooling use a paper towel and dry it before adding the coffee ganache.