Decadent Coffee Cheesecake with Rich Dark Chocolate Ganache

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Indulge your senses with this truly irresistible Coffee Cheesecake, a dream come true for anyone who loves the rich, aromatic flavors of coffee paired with the creamy decadence of cheesecake. This exceptional dessert offers a symphony of textures and tastes, starting with a perfectly crisp cacao cookie crust, followed by a luscious, velvety coffee-infused cheesecake filling, and crowned with a silky-smooth dark chocolate ganache. It’s an elegant showstopper that promises to impress, yet surprisingly straightforward to prepare.

This coffee cheesecake isn’t just a treat; it’s an experience. It’s ideal for dinner parties, family gatherings, or simply elevating a quiet evening into something extraordinary. While cheesecakes are known for requiring a bit of patience due to baking and chilling times—this recipe bakes for about 1 hour and 20 minutes and then needs an overnight chill—every moment of anticipation is undeniably worth it. The result is a flawlessly smooth, rich, and perfectly set cheesecake that will have everyone asking for the recipe.

If you’re a cheesecake enthusiast eager to explore more delightful variations, be sure to try our Aperol Spritz Cheesecake for a zesty twist, the vibrant Fresh Raspberry Cheesecake, or the comforting Honey and Lemon Cheesecake.

WHY THIS COFFEE CHEESECAKE RECIPE IS A MUST-TRY

• Exquisite Coffee Cheesecake Flavor: For all coffee aficionados, this cheesecake delivers a deep, authentic coffee flavor. The creamy, smooth texture of the cheesecake is perfectly infused with espresso, providing a sophisticated and comforting taste that’s neither too bitter nor overly sweet. It’s a harmonious blend that celebrates the beloved brew in dessert form.
• Luxurious Dark Chocolate Ganache: To elevate the coffee notes and add another layer of indulgence, this cheesecake is crowned with a decadent dark chocolate ganache. This rich, glossy topping provides a beautiful contrast in both flavor and texture. The slight bitterness of the dark chocolate perfectly complements the coffee, creating a well-rounded and intensely satisfying dessert.
• Crispy Cacao Cookie Crust: The foundation of this cheesecake is a robust and flavorful cacao cookie crust. Made from crushed digestive cookies and cocoa powder, it offers a delightful crunch that perfectly contrasts the creamy filling. The subtle bitterness of the cacao in the crust adds depth and prevents the dessert from being overwhelmingly sweet, truly lifting the entire cheesecake to an unparalleled level of deliciousness.

ESSENTIAL INGREDIENT NOTES FOR A PERFECT CHEESECAKE

Understanding the role of each ingredient is key to achieving a flawless coffee cheesecake. Here are some detailed notes on the crucial components:

• Digestive Cookies: In many regions, including Denmark where this recipe originates, graham crackers are not readily available. Digestive cookies are an excellent substitute due to their similar texture and mild sweetness, creating a robust and flavorful crust. If you have access to graham crackers, feel free to use them as an equally delicious alternative.
• Cocoa Powder: For the deepest color and richest chocolate flavor in your crust, I highly recommend using a high-quality Dutch-processed cocoa powder. This type of cocoa has been alkalized, resulting in a less bitter, smoother flavor and a darker hue. My personal favorite is from Valrhona, but any good quality Dutch-processed cocoa will work beautifully.
• Cream Cheese: This is the star of any cheesecake, so quality and temperature matter. It is absolutely crucial to use full-fat cream cheese for the best texture and flavor. Low-fat versions can result in a watery or rubbery cheesecake. Equally important is ensuring your cream cheese is at room temperature. Take it out of the fridge 1-2 hours before baking to ensure it creams smoothly and incorporates fully without lumps, preventing overmixing later on.
• Sour Cream: Sour cream adds a delightful tanginess and moisture to the cheesecake, helping to create that signature creamy texture and prevent it from becoming too dense or rubbery. Like the cream cheese, measure out your sour cream and let it come to room temperature for 1-2 hours before mixing. This aids in smoother integration with the other ingredients.
• Eggs: Eggs act as a binding agent, helping the cheesecake to set. For optimal incorporation and to avoid overmixing, which can lead to cracks, ensure your eggs are also at room temperature. Take them out of the fridge 1-2 hours prior to baking. Add them one at a time and mix just until combined.
• Instant Espresso Powder: This is where the coffee magic happens! I use Nescafe Gold espresso powder because it dissolves quickly and effortlessly, yielding a consistent and rich coffee flavor. Made from 100% Arabica coffee, it provides an authentic and robust taste. Avoid using regular ground coffee as it won’t dissolve properly and will result in a gritty texture. You can adjust the amount slightly to suit your preferred coffee intensity.
• Dark Chocolate: For the ganache, the choice of dark chocolate can significantly impact the final taste. I recommend a dark chocolate on the sweeter side, typically around 54.5% cocoa solids. This level of sweetness ensures the ganache complements the coffee cheesecake beautifully, rather than overpowering it with a bitter taste. A sweeter dark chocolate creates a more balanced and harmonious flavor profile.

Refer to the detailed recipe card below for exact quantities.

STEP-BY-STEP INSTRUCTIONS: CRAFTING THE PERFECT CACAO COOKIE CRUST

The full, comprehensive recipe details are provided in the recipe card at the bottom of this article.

Preparation is Key: Before you begin, preheat your oven to 160ºC (325ºF) for a conventional oven. Prepare a 20 cm (8-inch) springform pan by lining the bottom with parchment paper. This will ensure easy removal of your finished cheesecake.

1. Process the Dry Ingredients: In a food processor, combine the digestive or graham cookies, granulated sugar, and cocoa powder. Pulse and blend these ingredients together until you achieve a fine, sand-like texture. There should be no large chunks of cookies remaining.
2. Add Melted Butter: Melt the butter gently in a microwave or small saucepan. Once melted, add it to the food processor with the cookie mixture. Pulse again until the butter is fully incorporated and the mixture resembles wet sand.
3. Form the Crust: Pour the buttery cookie crumble into the prepared springform pan. Use the bottom of a flat-bottomed glass or a measuring cup to firmly press the crust mixture down into an even layer across the bottom of the pan. Continue to press it up against the sides of the pan to form a neat edge. This firm packing is crucial for a stable crust that won’t crumble when sliced.
4. Pre-bake the Crust: Bake the crust in the preheated oven for 10 minutes. This pre-baking step helps to set the crust, making it crispier and preventing it from becoming soggy once the cheesecake filling is added. After baking, remove the pan from the oven and let it cool completely to the touch. It’s important for the crust to be cool before adding the cheesecake batter.
5. Prepare for Water Bath: While the crust cools, prepare the springform pan for a water bath. Wrap the outside of the pan with a double layer of heavy-duty aluminum foil, extending it up the sides to ensure a secure seal. This prevents any water from seeping into the crust during baking. Set the prepared pan aside.

STEP-BY-STEP INSTRUCTIONS: PREPARING AND BAKING THE CREAMY COFFEE CHEESECAKE

1. Cream the Cream Cheese: Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the room-temperature full-fat cream cheese on low speed for about 1 minute until it’s smooth and lump-free. It’s essential not to overmix at this stage to avoid incorporating too much air, which can lead to cracks later.
2. Add Sugar and Espresso: Gradually add the granulated sugar to the cream cheese, mixing on low speed until just combined. Once all the sugar is incorporated, scrape down the sides of the bowl with a spatula to ensure everything is evenly mixed. Then, add the instant espresso powder and mix for another minute on low speed until well-distributed and dissolved.
3. Incorporate Sour Cream and Vanilla: Next, add the room-temperature sour cream and vanilla extract to the mixture. Continue mixing on low speed just until they are combined. Again, avoid overmixing.
4. Add Eggs Gradually: Add the large eggs one at a time, mixing on low speed just until each egg is incorporated before adding the next. Adding eggs one by one and mixing gently is crucial to prevent developing too much air in the batter, which can cause the cheesecake to puff up and crack during cooling. After all eggs are in, give the sides of the bowl one final scrape and a very brief mix to ensure all ingredients are fully incorporated.
5. Pour and Tap: Carefully pour the smooth cheesecake batter into the prepared springform pan with the cooled cacao cookie crust. Gently tap the pan a few times on the counter. This action helps to release any trapped air bubbles from the batter, which can otherwise create craters in your finished cheesecake. Double-check your aluminum foil wrap to ensure there are no tears or gaps.
6. Prepare the Water Bath: Boil enough water in a kettle to fill your large metal tin. Place the foil-wrapped cheesecake pan into a larger roasting pan or metal tin that is at least 5 cm (2 inches) tall. Carefully pour the boiling water into the larger pan, around the cheesecake, until the water comes up about one-third of the way up the side of the cheesecake pan.
7. Bake the Cheesecake: Gently transfer the roasting pan with the cheesecake and water bath into the preheated oven. Be careful not to let any water splash under the aluminum foil. Bake for 1 hour and 20 minutes.
8. Check for Doneness and Cool Gradually: After the baking time, gently shake the roasting pan. The center of the cheesecake should still have a slight wobble, like firm jelly, but the edges should be set. This “slight jiggle” indicates it’s perfectly baked. Turn off the oven, prop the oven door slightly ajar (you can use a wooden spoon), and allow the cheesecake to cool in the oven for 1 hour. This gradual cooling prevents drastic temperature changes that can lead to cracks on the surface of the cheesecake.
9. Final Cooling: Remove the cheesecake from the oven and carefully lift it out of the water bath. Remove the aluminum foil from around the pan. Place the cheesecake on a wire cooling rack and let it cool completely to room temperature, which typically takes about 1 hour.
10. Chill for Setting: Once at room temperature, transfer the cheesecake to the refrigerator. Allow it to chill and set for a minimum of 6 hours, though preferably overnight. This extended chilling time is vital for the cheesecake to firm up, develop its full flavor, and achieve that perfect sliceable texture.

STEP-BY-STEP INSTRUCTIONS: PREPARING THE LUSCIOUS DARK CHOCOLATE GANACHE

1. Melt the Chocolate: Gently semi-melt your dark chocolate. You can do this by placing it in a heatproof bowl over a saucepan of simmering water (bain-marie) or in short bursts in the microwave, stirring frequently. You want it mostly melted but still with a few small pieces remaining.
2. Heat Cream and Honey: In a small saucepan, or in the microwave, heat the heavy cream and acacia honey over medium heat until it just begins to simmer around the edges. Do not let it boil vigorously.
3. Combine for Ganache: Pour the hot heavy cream mixture over the semi-melted chocolate. Let it sit for a minute to allow the heat to fully melt the chocolate. Then, starting from the center and working your way outwards, gently stir the mixture with a spatula until it is completely smooth, glossy, and emulsified into a beautiful ganache. Avoid whisking vigorously, as this can incorporate air bubbles.
4. Apply to Cheesecake: Carefully pour the warm ganache evenly over the fully chilled and set cheesecake. Using an offset spatula, gently spread the ganache to cover the entire top surface of the cheesecake, creating a smooth and even layer.
5. Garnish and Serve: For an extra touch of elegance, decorate the top with shaved chocolate or a light dusting of cocoa powder. Your decadent coffee cheesecake is now ready to be served! Store any leftovers in an airtight container in the fridge to maintain its freshness and flavor.

THE SCIENCE BEHIND THE WATER BATH: WHY IT’S ESSENTIAL FOR CHEESECAKES

Baking a cheesecake in a water bath (bain-marie) is not merely a suggestion; it’s a technique that dramatically improves the final texture and appearance of your cheesecake. Here’s why it’s so important:

• Gentle, Even Baking: The water bath acts as an insulator, surrounding the cheesecake with moist, consistent heat. This gentle heat helps the cheesecake bake slowly and evenly from all sides, preventing the edges from cooking too quickly and becoming dry or over-baked while the center is still raw.
• Prevents Cracks: One of the most common woes of cheesecake bakers is cracking. A water bath significantly reduces the risk of cracks by keeping the cheesecake’s temperature stable and preventing rapid temperature changes, especially during the crucial cooling phase. It also adds moisture to the oven environment, which helps maintain the cheesecake’s delicate structure.
• Creamy, Silky Texture: The moist heat from the water bath creates an incredibly smooth, creamy, and custard-like texture that is the hallmark of a perfect cheesecake. Without it, cheesecakes tend to be drier, denser, and sometimes have a curdled appearance.
• Protects from Over-baking: The water bath shields the cheesecake from the direct, intense heat of the oven, preventing it from over-baking. Over-baked cheesecakes can have a lopsided or domed top and an unappealing texture.

To ensure no water enters your cake, it is absolutely essential to wrap the springform pan securely with 2-3 layers of heavy-duty aluminum foil before placing it in the water bath. This creates a waterproof barrier, protecting your crust and cheesecake from becoming soggy.

EXPERT BAKING TIPS FOR CHEESECAKE PERFECTION

Achieving a bakery-quality cheesecake is within reach with these expert tips:

• Use a Kitchen Scale for Precision: Baking is a science, and precision is paramount. My recipes, including this one, default to grams because it’s the most accurate way to measure ingredients. Using a kitchen scale will ensure consistent results every time, far more reliably than volume measurements.
• Do Not Overmix Your Batter: Overmixing is the enemy of a smooth, crack-free cheesecake. Incorporating too much air into the batter can cause the cheesecake to puff up in the oven and then collapse and crack as it cools. Mix on low speed and only until ingredients are just combined. After everything is mixed, I always give the batter a final, gentle fold with a spatula to ensure no unmixed ingredients are hiding at the bottom of the bowl.
• Light vs. Dark Baking Pans: The type of baking pan you use can impact your cheesecake. For the best result, opt for an aluminum baking pan. Aluminum pans are light in color and reflect heat, leading to a more gentle and even bake that results in a softer, more tender cake. Dark-colored pans absorb more heat, which can lead to a darker crust and potentially a dryer cheesecake. Always grease your pan and line the bottom with parchment paper for easy release.
• Patience is Your Best Ingredient: Cheesecake is not a quick dessert. The long bake time, the gradual cooling in the oven, and the extended chilling period are all critical steps. Rushing any of these stages will compromise the texture and appearance. Trust the process; the wait is truly worth it for a perfectly set, creamy cheesecake.
• Ensure All Ingredients Are at Room Temperature: As highlighted in the ingredient notes, room-temperature cream cheese, sour cream, and eggs are non-negotiable. They mix together seamlessly, creating a smooth, emulsified batter without lumps, which is harder to achieve with cold ingredients and often leads to overmixing.

FREQUENTLY ASKED QUESTIONS ABOUT COFFEE CHEESECAKE

STORAGE INSTRUCTIONS FOR YOUR DELICIOUS CHEESECAKE

To keep your coffee cheesecake fresh and delicious, store it in the refrigerator in an airtight container. This helps to prevent it from absorbing other odors and keeps it moist. It is best enjoyed within 5 days of baking. If you’ve opted to freeze it (as per the FAQ), ensure it’s tightly wrapped without the ganache, and thaw it slowly in the fridge when ready to enjoy.

EXPLORE MORE CHEESECAKE DELIGHTS

We hope you absolutely adore this Coffee Cheesecake! If you’ve baked it, please make sure to tag us on Instagram @juliemarieeats and leave a review below to let us know how it turned out. For more delicious baking inspiration and ideas, be sure to follow us on Pinterest!

COFFEE CHEESECAKE

A truly delicious coffee cheesecake for true coffee lovers. Featuring a crunchy cacao cookie crust, a rich and creamy coffee-infused cheesecake, all topped with a luscious, smooth dark chocolate ganache.

5 fra 7 stemmer

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Prep Time 25 minutes mins

Cook Time 1 hour hr 20 minutes mins

Course Dessert

Servings 8

Equipment

• 20 cm springform pan

Ingredients

 

 

CACAO COOKIE CRUST

• 200 g digestive or graham cookies
• 1,5 teaspoon cocoa powder
• 1,5 tablespoon granulated sugar
• 50 g butter melted

CHEESECAKE FILLING

• 600 g cream cheese full fat, room temperature
• 150 g granulated sugar
• 2 tablespoon instant espresso powder
• 75 g sour cream 18% room temperature
• 1 teaspoon vanilla extract
• 3 large eggs room temperature

DARK CHOCOLATE GANACHE

• 100 g dark chocolate I recommend sweeter dark chocolate (approx. 54.5% cocoa)
• 80 g heavy cream
• 10 g acacia honey

Instructions

 

CACAO COOKIE CRUST

• Preheat the oven to 160ºC (325ºF), conventional oven setting.
• In a food processor, combine the cookies, granulated sugar, and cocoa powder. Blend until a fine sand-like texture is achieved. Melt the butter, then add it to the food processor and blend with the cookie mixture until fully incorporated.
  200 g digestive or graham cookies, 1,5 teaspoon cocoa powder, 1,5 tablespoon granulated sugar, 50 g butter
• Line the bottom of a 20 cm springform pan with parchment paper. Add the cookie crumble and firmly press it down with the bottom of a glass to form an even, packed crust across the bottom and up the sides of the pan.
• Bake the crust for 10 minutes. Remove from the oven and let it cool completely to the touch. Keep the oven on at the same temperature for the cheesecake filling.
• Wrap a double layer of heavy-duty aluminum foil around the outside of the cake pan, sealing it tightly to prevent water from entering during the water bath baking. Set aside.

CHEESECAKE FILLING & BAKING

• Using a hand mixer or a stand mixer with the paddle attachment, cream the room-temperature cream cheese on low speed for 1 minute until smooth. Gradually add the granulated sugar, mixing until just combined. Scrape down the sides of the bowl, then add the instant espresso powder and mix for 1 minute on low speed until dissolved.
  600 g cream cheese, 150 g granulated sugar, 2 tablespoon instant espresso powder
• Add the room-temperature sour cream and vanilla extract, mixing on low speed until combined. Next, add the eggs one at a time, mixing on low speed just until each egg is incorporated before adding the next. Once all eggs are in, scrape down the sides of the bowl and give it one final, gentle mix to ensure all ingredients are fully incorporated. Avoid overmixing.
  75 g sour cream 18%, 1 teaspoon vanilla extract, 3 large eggs
• Pour the cheesecake batter into the prepared cake pan. Gently tap the pan a few times on the counter to release any air bubbles. Double-check that the aluminum foil remains intact around the pan.
• Boil water in a kettle. Place the cheesecake pan into a larger roasting pan (at least 5 cm tall). Carefully pour the boiling water into the larger pan, around the cheesecake, ensuring the water level comes up about ⅓ of the way up the side of the cheesecake pan. Gently lift the entire setup into the oven, being careful not to spill any water or get it under the aluminum foil.
• Bake for 1 hour and 20 minutes.
• Once the baking time is complete, carefully give the roasting pan a very gentle shake. The cheesecake should still be slightly wobbly in the very center, but the edges should be set. Turn off the oven, prop the oven door slightly open, and let the cheesecake cool down in the oven for 1 hour.
• Remove the cheesecake from the oven and carefully take it out of the water bath. Remove the aluminum foil wrapping. Place the cheesecake (still in its springform pan) on a cooling rack and let it cool completely to room temperature for about 1 hour.
• Finally, once at room temperature, transfer the cheesecake to the fridge and let it set for at least 6 hours, preferably overnight, for the best texture and flavor.

DARK CHOCOLATE GANACHE

• Gently semi-melt the dark chocolate in a small saucepan over medium heat or in the microwave. In a separate small saucepan, heat the heavy cream and acacia honey until it just begins to simmer.
  100 g dark chocolate, 80 g heavy cream, 10 g acacia honey
• Pour the hot heavy cream mixture over the semi-melted chocolate. Let it sit for about a minute, then gently stir with a spatula from the center outwards until the ganache is smooth and glossy.
• Pour the ganache over the fully chilled cheesecake and gently spread it out evenly to cover the top.
• Decorate with shaved chocolate or cocoa powder if desired. The cheesecake is now ready to be served. Store any remaining cheesecake in an airtight container in the fridge.

Keyword cheesecake, chocolate, dark chocolate, espresso, coffee, dessert

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