What Is the Difference Between a Baked and No-Baked Cheesecake?
There are two types of cheesecakes, baked and no-baked. Baked cheesecakes are made with eggs, and have a lighter and fluffier texture. No-baked cheesecakes are made without eggs, and have a denser texture.
What Is the Perfect Coffee to Use?
You can use instant coffee granules, a dark roast coffee, or even chocolate covered espresso beans for an added touch of sweetness. Whatever your preference is, just make sure to use a strong brew for maximum coffee flavor in the coffee cheesecake filling. The darker the roast, the more intense the flavor will be. If you do not like the taste of coffee, you can omit it from the recipe entirely. The coffee cheesecake will still be delicious!
Can I Make This Cheesecake Dairy Free?
Yes, this coffee cheesecake can easily be made dairy free by using dairy free cream cheese and milk. I also like to use coconut cream in place of heavy cream, as it adds a lovely coconut flavor to the cheesecake.
Can I Make This Coffee Cheesecake Without Coffee?
Yes, this cheesecake can be made without coffee. Simply omit the coffee from the recipe, and increase the milk by 1/4 cup. The cheesecake will still have a lovely flavor thanks to the vanilla extract that is used in the recipe.
Coffee Cheesecake Recipe
Ingredients for the perfect coffee cheesecake:
- 2 cups crushed graham crackers;
- 1/4 cup melted butter;
- 1/2 cup sugar;
- 3 packages (8 ounces each) cream cheese, softened;
- 1 cup sour cream;
- 1 tablespoon vanilla extract;
- 4 eggs;
- 1/3 cup strong brewed coffee, cooled;
- 1 teaspoon instant espresso powder;
- 1/4 cup hot water.
Directions:
- Preheat the oven to 350 degrees F. In a medium bowl, mix together graham cracker crumbs, melted butter and sugar. Press onto the bottom and about 1 inch up the sides of a 9-inch springform pan. Bake for 8 minutes, then set aside to cool.
- In a large mixing bowl, beat the cream cheese until smooth. Add in sour cream, vanilla, and eggs one at a time, beating well after each addition. Dissolve the espresso powder in hot water, then pour into the batter and mix well. Lastly, pour in the cooled coffee and mix until just combined.
- Place the springform pan onto a larger baking dish or roasting pan. Pour the cheesecake mixture into the crust-lined pan and spread evenly. Place this on the oven rack and pour enough hot water into the larger pan to come about halfway up the sides of the springform pan (this is known as a water bath).
- Bake for 55-60 minutes, until the center is just barely jiggly. Turn off the oven and let the cheesecake cool inside for an hour, then refrigerate for at least 4 hours before serving. Before serving, run a knife around the edges to loosen the cheesecake from the pan and scrape down any cracked sides with a spatula.
Oreo Cookie Crust Recipe
Ingredients:
- 1 1/2 cups crushed Oreo cookies;
- 3 tablespoons melted butter;
Filling Ingredients:
- 16 ounces cream cheese, softened;
- 1/4 cup sugar;
- 1/4 cup brewed coffee (or espresso), cooled to room temperature;
- 2 teaspoons vanilla extract;
- 1 cup heavy cream, whipped until stiff peaks form;
Garnish: Whipped cream and chocolate shavings (optional).
Directions:
- In a medium bowl, mix together the crushed Oreo cookies and melted butter until well combined. Press the mixture into the bottom of a 9 or 10 inch springform pan, creating an even layer. Place in the fridge while you prepare the filling.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add in the cooled coffee (or espresso) and vanilla extract, and mix until well combined.
- Fold in the whipped cream until evenly incorporated into the mixture. Pour over the prepared Oreo crust, spreading into an even layer. Cover with plastic wrap, and place in the fridge for at least 4 hours before serving.
- Garnish with whipped cream and chocolate shavings before serving, if desired. Enjoy!
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