Coffee Cheesecake

Coffee Cheesecake

INGREDIENTS: 

Crust:

  • 2 1/2 cups Oreo cookie crumbs
  • 6 tbsp. unsalted butter, melted

Filling:

  • 16oz cream cheese, softened
  • 1 cup granulated sugar
  • 2 tsp. vanilla bean paste
  • 3 tbsp. Botticelli Evening Blend Coffee, strongly brewed
  • 4 eggs
  • 1 cup sour cream

Coffee Ganache Topping:

  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup heavy cream
  • 1 tbsp. Botticelli Evening Blend Coffee, strongly brewed and hot

Coffee Whipped Cream:

  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 tbsp. Botticelli Evening Blend Coffee Grounds

 

PREPARATION:

  1. Preheat the oven to 325F. Wrap a 7" false bottom/spring form pan with tinfoil all the way up to the top. Mix the Oreo cookie crumbs and melted butter together and press into the prepared pan. Bake for 9 minutes.
  2. Decrease the oven temperature to 300F. In a large bowl, mix the cream cheese and sugar until smooth. Slowly mix in the vanilla, eggs and sour cream. Continue to mix until fully incorporated. Fold in the coffee. 
  3. Pour the filling over the crust and place the foil wrapped pan in a larger cake pan (9" or 10"). Fill the larger pan halfway up with water and bake for 1 hour and 15 minutes or until the cheesecake jiggles all together (no rippling).
  4. Turn the oven off and crack the door. Let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from its water bath and let it cool on the counter for another hour. Refrigerate the cheesecake overnight.
  5. Infuse the heavy cream for whipped cream by mixing the coffee grounds and heavy cream together in a jar. Cover and refrigerate overnight. 
  6. The next day, run a hot butterknife around the cheesecake pan to release the crust. Remove the cheesecake from the pan and place on a large plate or serving platter. Bring the whipping cream for ganache to a simmer and pour over the chocolate chops. Add in the hot coffee and let sit for 1 minute. Whisk together until smooth. Spread the coffee ganache over the top of the cold cheesecake. 
  7. Strain the coffee infused cream through a fine mesh strainer and then whip on high with the powdered sugar until medium peaks form. Pipe onto the cheesecake, serve and enjoy!