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Creamy Coffee Cheesecake

Creamy Coffee Cheesecake

  • Author: Lina
  • Total Time: 4 hours 80 minutes (including chilling)
  • Yield: 8-10 servings 1x
  • Diet: Gluten Free (when using gluten-free crust alternative)

Description

Creamy Coffee Cheesecake is a rich and velvety dessert that perfectly combines smooth cream cheese with the bold, aromatic flavor of strong brewed coffee. This elegant yet comforting cheesecake offers a delightful balance of sweetness and bitterness, perfect for coffee lovers and dessert enthusiasts alike. Featuring a buttery graham cracker crust and an optional subtle chocolate undertone, it is ideal for any occasion—from casual gatherings to special celebrations. With simple ingredients and customizable options, this cheesecake promises a luscious texture and sophisticated taste in every bite.

Ingredients

Scale

Cheesecake Filling

  • 24 oz (680 g) cream cheese, softened
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (120 ml) freshly brewed strong coffee, cooled
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) sour cream or heavy cream
  • 1 tablespoon cocoa powder (optional)

Crust

  • 1 1/2 cups (150 g) graham cracker crumbs
  • 6 tablespoons (85 g) unsalted butter, melted

Instructions

  1. Prepare the crust: Crush graham crackers finely and mix them with melted butter until the mixture resembles wet sand. Press this evenly into the base of a springform pan and chill it in the refrigerator to set while you prepare the filling.
  2. Brew strong coffee: Make freshly brewed coffee that is strong and aromatic but not bitter. Allow it to cool completely before adding it to the cheesecake batter to maintain the perfect texture.
  3. Mix cream cheese and sugar: In a large bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and creamy without lumps, setting the stage for a flawless filling.
  4. Add coffee and flavorings: Slowly incorporate the cooled coffee along with vanilla extract and, if using, cocoa powder. Mix until fully combined and fragrant, infusing the batter with rich coffee essence.
  5. Incorporate eggs and cream: Add eggs one at a time, beating gently to avoid overmixing, then fold in sour cream or heavy cream to achieve that signature velvety texture.
  6. Bake low and slow: Pour the batter over the chilled crust and bake at moderate temperature (around 325°F/160°C), ideally in a water bath, until the cheesecake is set but still creamy in the center. Let it cool gradually to prevent cracks.
  7. Chill thoroughly: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow flavors to deepen and the texture to firm up perfectly before serving.

Notes

  • Use room temperature ingredients to ensure a smooth batter without lumps.
  • Do not overbeat the eggs to prevent too much air which can cause cracking during baking.
  • Bake in a water bath to add moisture for even cooking and crack-free cheesecake.
  • Cool gradually inside the oven with the door slightly ajar to avoid sudden temperature changes and cracking.
  • Chill well before slicing to enhance texture and make clean slices easier.
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (approx. 1/10 of cheesecake)
  • Calories: 350 kcal
  • Sugar: 22 g
  • Sodium: 250 mg
  • Fat: 26 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 95 mg

Keywords: coffee cheesecake, creamy cheesecake, coffee dessert, no crack cheesecake, easy cheesecake, rich dessert

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Find it online: https://dishesbylina.com/creamy-coffee-cheesecake/