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Espresso Cheesecake with Chocolate Ganache and Espresso Beans Recipe

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★★★★★

4.5 from 98 reviews

This rich and creamy Espresso Cheesecake combines the bold flavor of strong brewed espresso with a smooth, velvety cream cheese filling resting atop a buttery Oreo cookie crust. Finished with a luscious chocolate ganache topping and optional espresso bean garnish, this dessert is perfect for coffee lovers seeking an indulgent treat with a sophisticated twist.

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

Ganache Topping

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

Garnish (Optional)

  • Whole espresso beans

Instructions

  1. Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the crust.
  2. Prepare Oreo crumbs: Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a sealed bag and smashing with a rolling pin.
  3. Mix crust: Combine Oreo crumbs with melted butter in a bowl and mix thoroughly until all crumbs are evenly moistened.
  4. Form crust: Press the Oreo mixture firmly and evenly into the bottom of a 9-inch springform pan to create the crust base.
  5. Bake crust: Bake the crust for 10 minutes, then remove it from the oven and allow it to cool. Reduce the oven temperature to 325°F (160°C) for the cheesecake baking.
  6. Beat cream cheese: In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and free of lumps.
  7. Add sugar and vanilla: Incorporate the granulated sugar and vanilla extract into the cream cheese and beat until fully blended and creamy.
  8. Incorporate espresso: Gradually add the brewed espresso into the mixture and continue mixing to combine thoroughly without overbeating.
  9. Add eggs carefully: Add the eggs one at a time, mixing gently after each to avoid incorporating air which can cause cracking.
  10. Pour filling: Pour the cheesecake filling over the cooled crust and smooth the top using a spatula for an even surface.
  11. Prepare water bath: Place the springform pan inside a larger baking dish and fill the outer dish with hot water. This water bath helps maintain even heat and prevent cracks in the cheesecake.
  12. Bake cheesecake: Bake at 325°F (160°C) for 65 to 85 minutes or until the edges are set but the center still jiggles slightly when shaken.
  13. Cool cheesecake: Turn off the oven, crack the oven door slightly, and let the cheesecake cool gradually inside the oven for one hour to prevent sudden temperature changes that can cause cracks.
  14. Make ganache: In a heatproof bowl, pour hot heavy cream over the semi-sweet chocolate chips and let it sit for 1 to 2 minutes. Stir until smooth and glossy.
  15. Apply ganache: Allow the ganache to cool for 5 to 7 minutes, then pour it evenly over the cooled cheesecake and spread with a spatula.
  16. Chill cheesecake: Refrigerate the cheesecake for at least 4 hours, preferably overnight, so it can set properly.
  17. Serve: When ready, carefully remove the springform pan and garnish the cheesecake with whole espresso beans for an elegant finish. Serve chilled.

Notes

  • Removing the Oreo filling ensures the crust binds better and avoids excess sweetness.
  • Using a water bath when baking prevents cracks by providing gentle, even heat around the cheesecake.
  • Gently mixing eggs minimizes air incorporation which reduces cracking during baking.
  • The ganache topping adds a rich chocolate layer that complements the espresso flavor perfectly.
  • For best flavor and texture, refrigerate overnight to allow the cheesecake to fully set.
  • If you don’t have espresso, strongly brewed coffee can be used as a substitute.

Keywords: espresso cheesecake, cream cheese dessert, Oreo crust cheesecake, coffee flavored cheesecake, chocolate ganache topping

Find it online: https://victoriablair.com/espresso-cheesecake-with-chocolate-ganache-and-espresso-beans-recipe/