Coffee Cheesecake

Vegetarian prep30 mins total time3 hrs servings8 addedDecember 2023

Crust

• 20 Oreo cookies, finely crushed (about 1-⅔ cups)
• ¼ cup butter, melted

1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules and hot water.

Filling

• 3 tablespoons instant coffee granules
• 2 tablespoons hot water
• 32 ounces cream cheese, softened
• 1⅓ cups sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons vanilla extract
• 4 eggs, room temperature, lightly beaten

1. In a large bowl, beat cream cheese, sugar, flour and vanilla until smooth. Add eggs and coffee mixture; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
2. Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen side from pan with a knife. Cool 1 hour longer. Refrigerate overnight.

Tips

• To prevent cracks, bake your cheesecake (as instructed) in a water bath. The steam from the water gently bakes the cheesecake evenly across, preventing cracks.

Ganache

• 1 cup semisweet chocolate chips
• ⅔ cups heavy whipping cream
• 1½ teaspoons vanilla extract
• (optional) Whipped cream and coarsely chopped espresso beans

1. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool slightly to reach a spreading consistency, stirring occasionally.
2. Remove rim from pan. Spread ganache over cheesecake. Refrigerate 1 hour or until set. If desired, decorate with whipped cream and espresso beans.