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Espresso Cheesecake with Chocolate Ganache and Coffee Bean Garnish Recipe

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★★★★★

4.4 from 93 reviews

This Espresso Cheesecake combines rich coffee flavor with a creamy, smooth texture on a crunchy Oreo crust. Enhanced with a luscious chocolate ganache topping and finished with whole espresso beans, it’s a decadent dessert perfect for coffee lovers seeking an elegant treat.

Ingredients

Scale

Crust

  • 2 cups Oreo crumbs (about 24 Oreos, filling removed)
  • 4 tablespoons unsalted butter, melted

Cheesecake Filling

  • 3 packages (8 oz each) cream cheese, softened to room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup brewed espresso (strong coffee)
  • 3 large eggs

Chocolate Ganache

  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips

Garnish

  • Whole espresso beans for topping (optional)

Instructions

  1. Preheat Oven and Prepare Crust: Preheat your oven to 350°F (175°C). Crush Oreo cookies into fine crumbs using a food processor or by sealing them in a bag and smashing with a rolling pin.
  2. Mix Crust Ingredients: In a bowl, combine the Oreo crumbs with melted unsalted butter and mix until evenly moistened.
  3. Form Crust: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer.
  4. Bake Crust: Bake the crust for 10 minutes, then remove it from the oven and let it cool. Reduce the oven temperature to 325°F (160°C).
  5. Prepare Cheesecake Filling: Using an electric mixer, beat softened cream cheese in a large bowl until smooth and lump-free. Add granulated sugar and vanilla extract, continuing to mix until well combined.
  6. Add Espresso: Gradually mix in the brewed espresso until fully incorporated into the cream cheese mixture.
  7. Incorporate Eggs: Add the eggs one at a time, gently mixing after each addition to avoid incorporating air, which helps prevent cracking during baking.
  8. Assemble Cheesecake: Pour the filling over the cooled crust, smoothing the top with a spatula for an even surface.
  9. Prepare Water Bath and Bake: Place the springform pan inside a larger baking dish and fill the outer dish with hot water to create a water bath, ensuring even temperature. Bake at 325°F (160°C) for 65–85 minutes, until edges are set and the center is slightly jiggly.
  10. Cool Slowly: Turn off the oven and crack the door open slightly. Let the cheesecake cool slowly inside for 1 hour to prevent cracking from sudden temperature changes.
  11. Make Ganache: In a heatproof bowl, pour hot heavy cream over the semi-sweet chocolate chips. Let sit for 1–2 minutes, then stir until the ganache is smooth and fully melted.
  12. Apply Ganache: Let the ganache cool for about 5–7 minutes, then pour it evenly over the cooled cheesecake, spreading gently with a spatula.
  13. Chill Cheesecake: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set completely.
  14. Serve: Once set, carefully remove the springform pan. Garnish the top with whole espresso beans if desired, and serve chilled for the best flavor and texture.

Notes

  • Using a water bath is key to preventing cracks and ensuring an even bake.
  • Allowing the cheesecake to cool slowly in a slightly open oven prevents thermal shock and surface cracks.
  • Room temperature cream cheese ensures a smoother filling without lumps.
  • For a stronger coffee flavor, you can increase the brewed espresso slightly, but avoid excess liquid which may affect texture.
  • Ganache can be made ahead and stored in the refrigerator; rewarm gently before topping the cheesecake.
  • To remove Oreo filling easily, twist cookies apart before crushing.

Keywords: espresso cheesecake, Oreo crust, coffee dessert, chocolate ganache, creamy cheesecake, coffee dessert recipe

Find it online: https://platedandproud.com/espresso-cheesecake-with-chocolate-ganache-and-coffee-bean-garnish-recipe/