COFFEE CHEESECAKE

 The most amazing espresso coffee cheesecake with an oreo crust and a layer of chocolate ganache!

This cheesecake has real espresso in it for BIG coffee flavor!

I had a friend of mine who is a mom tell me that she ate this cheesecake for breakfast and lunch on Friday.

Totally no judgment, right?! She said it was the perfect way to get her coffee (and breakfast & lunch) in while chasing after 3 littles!

I love the combination of coffee and chocolate, especially when it comes to desserts! We’re giving you all the tips so this coffee cheesecake turns out perfectly!

There’s a smooth coffee infused cheesecake filling, a traditional oreo crust – it’s everything cheesecake purists love! If you’re a cheesecake fan, you’ll want to save our this cheesecake recipe.

Coffee Cheesecake Ingredients

Our mocha cheesecake recipe only calls for 5 ingredients!

• cream cheese – use three 8 oz packages. Be sure to use full fat, not low fat, cream cheese for best results.
• granulated sugar – helps to balance the tanginess of the cream cheese.
• vanilla extract – just one teaspoon, but it enhances the coffee flavor.
• espresso – this is where that bold coffee flavor comes from! Easy Tip: Make instant espresso by combining hot water and instant espresso powder.
• eggs – use large eggs

How to Prevent your Cheesecake Water Bath from Leaking

This is the best trick ever to prevent your cheesecake water bath from leaking and ruining your cheesecake.

Place the springform pan inside a large oven safe turkey bag or slow cooker liner bag and roll down the top of the bag so it doesn’t cover the cheesecake.

If you have a lot of excess bag space, twist one side tight and knot it so the bag is tight around the pan. Place the springform pan that’s inside the bag in the large roasting pan and fill with water.

The water bath will not leak into your cheesecake!

How to Cool Cheesecake

Remember, don’t rush the cooling process.

Once the cheesecake is done baking turn the oven off and gently remove the springform pan from the water bath and oven safe bag.

Place the cheesecake on a baking sheet and return to the oven (oven is off) with the oven door cracked.

A slow cooling process will help prevent the cheesecake from cracking. Don’t forget to refrigerate your cheesecake over night before serving.

Tips for Coffee Cheesecake

• Allow the cream cheese to come to room temperature before beating it. Room temperature cream cheese is easier to whip.
• The eggs are the last ingredient that get mixed into the cheesecake batter. Be sure to mix them in, one at a time, just until the yolk breaks. Over beating the eggs is the number one cause of air bubbles and cracking.
• Using a different size springform pan will alter the baking time. I used a 8 inch springform pan.
• Allow the cheesecake to cool in the oven (with the door cracked) for 1 hour.

How to Freeze a Whole Cheesecake

1. Cool the cheesecake completely before freezing. You can allow it to cool on the counter or you can place it in the fridge over night to chill before freezing.
2. Use a knife to remove the outer springform ring. Use the knife to gently remove the cheesecake from the bottom of the pan. Place the cheesecake on a round cardboard circle that’s been covered in aluminum foil. Make sure the cardboard circle is the same size as the cheesecake.
3. Wrap the entire cheesecake (without any toppings) well in plastic wrap. Then wrap the cheesecake in aluminum foil for extra protection. Place in the freezer for up to 3 months.
4. To thaw, place the cheesecake in the fridge overnight. Add toppings before serving.

How to Make Easy Chocolate Shavings at Home

The easiest way to make chocolate shavings is to take a Hershey’s bar and use a vegetable peeler to make shavings and curls. Transfer the shavings to the cheesecake using a spoon, that way the heat from your fingers won’t melt the tiny chocolate pieces!