Creamy Coffee Cheesecake Dessert (Printable Version)

# What You'll Need:

→ Crust

01 - 30 Oreo cookies, processed into fine crumbs
02 - 1/2 teaspoon espresso powder
03 - 75 grams unsalted butter, melted

→ Cheesecake Filling

04 - 680 grams cream cheese, at room temperature
05 - 120 grams sour cream, at room temperature
06 - 200 grams granulated sugar
07 - 2 teaspoons vanilla extract
08 - 3 large eggs, at room temperature
09 - 1 large egg yolk, at room temperature
10 - 2 tablespoons cornstarch
11 - 2 tablespoons espresso powder

→ Chocolate Ganache

12 - 100 grams dark chocolate, finely chopped
13 - 100 millilitres heavy cream
14 - 1/2 teaspoon espresso powder

→ Coffee Whipped Cream

15 - 160 millilitres cold heavy cream
16 - 2 tablespoons powdered sugar
17 - 1 teaspoon espresso powder
18 - 1 teaspoon vanilla extract

# Step-by-Step Directions:

01 - Line a 23-cm springform pan with parchment paper and preheat the oven to 180°C.
02 - Pulse Oreos in a food processor until finely ground. Mix crumbs with espresso powder and melted butter until evenly combined. Press mixture firmly into the base of the prepared pan.
03 - Bake crust at 180°C for 8 minutes. Cool to room temperature on a wire rack.
04 - Reduce the oven temperature to 140°C.
05 - In a large mixing bowl, blend cream cheese, sugar, sour cream, and vanilla extract with an electric hand mixer until smooth and creamy.
06 - Whisk eggs and egg yolk together. Add to the cream cheese mixture one at a time, mixing on low speed and scraping the bowl as needed. Sift in cornstarch and espresso powder; mix just until incorporated.
07 - Pour batter over the cooled crust. Smooth the surface and tap the pan gently on the counter to release air bubbles.
08 - Bake at 140°C for approximately 60 minutes, or until the edges are set and the center is still slightly wobbly.
09 - Turn the oven off, open the door halfway, and let cheesecake cool in the oven for 1–2 hours. Once at room temperature, cover with plastic wrap and refrigerate for at least 5 hours.
10 - Heat dark chocolate, heavy cream, and espresso powder in a microwave-safe bowl for 1 minute. Let stand for 10 minutes; stir until glossy and smooth.
11 - Pour chocolate ganache over the chilled cheesecake. Use an offset spatula to smooth the surface. Refrigerate while preparing the whipped cream.
12 - In a mixing bowl, whip cold heavy cream with powdered sugar, espresso powder, and vanilla extract until stiff peaks form.
13 - Pipe whipped cream along the edges of the cheesecake and optionally top with chocolate shavings. Slice into portions and serve.

# Helpful Notes:

01 - For a perfectly creamy texture, bring all dairy ingredients to room temperature before mixing.
02 - Mix eggs gently and avoid overbeating to prevent surface cracks.
03 - Consider using a water bath in the oven for an extra smooth, crack-free finish.
04 - Allowing the cheesecake to cool gradually in the oven prevents sudden temperature changes that can cause cracks.
05 - Chill well for at least 5 hours to ensure clean slicing and the best structure.
06 - Store leftovers in an airtight container in the refrigerator for up to 5 days.

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