Coffee Cheesecake
A creamy and rich coffee cheesecake that combines the smooth goodness of cheesecake with the aromatic boldness of coffee.
Ingredients
For the Crust
- 1.5 cups graham cracker crumbs
- 0.5 cups unsalted butter, melted
- 2 tablespoons sugar
For the Filling
- 16 oz cream cheese, softened 2 packages (8 oz each)
- 1 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons instant coffee granules or espresso powder
- 1 cups sour cream or Greek yogurt
Instructions
Prepare the Crust
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are well coated.
- Press the mixture firmly into the bottom of a springform pan to form an even crust.
- Bake for about 10 minutes, then remove and set aside to cool.
Make the Filling
- In a large mixing bowl, beat the softened cream cheese until creamy and smooth.
- Gradually add the granulated sugar, mixing until fully incorporated.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract and instant coffee granules until well mixed.
- Finally, fold in the sour cream (or Greek yogurt) gently until the mixture is smooth and creamy.
Combine and Bake
- Pour the filling over the cooled graham cracker crust, smoothing the top with a spatula.
- Bake for 45-50 minutes, or until the center is slightly set but still has a little jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about an hour.
Chill and Serve
- Remove the cheesecake from the oven and let it cool completely at room temperature.
- Refrigerate for at least 4 hours, or overnight for best flavor.
- Before serving, you can add toppings like whipped cream or chocolate shavings if desired.
Notes
Room temperature ingredients are key for a smooth filling. Avoid overmixing the eggs to prevent cracks in the cheesecake. Consider using a water bath for an extra creamy texture. Customize with flavors like cinnamon or nutmeg.