Coffee Cheesecake
This no bake coffee cheesecake with Oreo crust combines real brewed coffee with a chocolaty cookie base, topped with lashing of dreamy whipped cream.
Equipment
- Spring form cake tin, 7" x 2.5" (18cm x 6.5cm) or similar
- Electric hand held beaters or stand mixer *its usefull but not essential to have two mixing bowls for your stand mixer for this recipe.
- Stick/immersion blender with chopping bowl attachment or food processor
- Parchment paper or food safe acetate
Ingredients
For the cheescake base
- 2 & ⅓ cups (250gms) chocolate flavored cookies
- 1 stick (½ cup/ 115gms) unsalted butter
For the coffee cheesecake filling
- ⅓ cup & two tablespoons (40gms) ground coffee
- 1 & ¼ cup (315mls) thickened cream
- 2 x 8 ounce tubs (450gms total) full fat cream cheese
- ⅔ cup (145 gms) granulated sugar
- ½ teaspoon vanilla extract
To decorate the cheesecake
- ½ cup (125mls) thickened cream
- 1 tablespoon powdered sugar
- ½ tablespoon cocoa powder
- 1 tablespoon whole coffee beans
Instructions
To make the chesecake base
- Line the base and sides of a springform tin with parchment paper.
- Seperate the Oreo cookies. Remove and discard the filling. Break up the cookies and blitz briefly in a food processor into crumbs.
- Melt the butter by cubing, adding it to a microwave proof bowl and microwave for a minute or two.
- Pour the melted butter into the biscuits crumbs and mix until it resembles fine bread crumbs.
- Pour into lined springform tin and press down at the bottom to form the base. Do not press too firmly or your base may become too hard.
- Chill in the fridge for at least one hour and up to overnight.
To make the coffee cheesecake filling
- NB Make sure your cream cheese is at room temperature.
- Put the ground coffee into a jug. Add the cream and mix well. Cover and chill in the fridge for four hours. Line a sieve with cheesecloth. Strain the coffee-infused cream through the cheesecloth. Measure one cup of cream and chill in the fridge until needed.
- Beat the cream cheese briefly to soften it. Add the sugar and vanilla to the room temperature cream cheese and beat on low until combined and the sugar has all dissolved.
- Gently fold the whipped cream into the cream cheese mix until well combined.
- Pour the cheesecake filling onto the prepared base and smooth down. The filling will be quite thick, so take care to smooth it down right to the edges and try to press out any air bubbles. Chill in the fridge for at least four hours, preferably overnight
To decorate the cheesecake
- Once the cheesecake is set remove it from the tin and carefully peel back the baking paper or acetate. Carefully slide a large knife between the base and baking paper to loosen it, then transfer it to a serving plate or board. Smooth the edges with a spatula.
- Whip the cream until medium peaks form. Sift in the powdered sugar, then continue to whip until firm peaks form.
- Dust the top of the cheesecake with a little cocoa powder.
- Transfer whipped cream into a piping bag with a star nozzle and pipe around the edges. Finally garnish with some whole coffee beans and you're done!
Notes
Coffee:
I chose a medium roast, Crema coffee blend made from Arabica beans. If you prefer a stronger coffee taste, you can use an espresso blend or any ground coffee that you enjoy drinking. The coffee flavor is very noticeable in this sauce, so make sure you like the taste of the coffee you use.
Cake tin size:
I used a 7" x 2.5" (18cm x 6.5cm) as I like my cheesecake nice and tall with a deep cookie base. You can use a wider springform tin if that's what you have. Your cheesecake will be flatter but it will still be delicious!
Lining the tin:
Clear food safe acetate is available for some baking shops and can help give smoother sides to the cheesecake. You can use parchment paper instead if you don't have it.
Storage:
In a covered container in the fridge for up to five days, but will be fresher if eaten within three days.
Individual slices or the whole cake wrapped and frozen for up to two months, but best eaten within a month for better taste and texture.
Nutrition
Calories: 416kcalCarbohydrates: 54gProtein: 6gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 42mgSodium: 370mgPotassium: 170mgFiber: 2gSugar: 35gVitamin A: 534IUVitamin C: 0.2mgCalcium: 61mgIron: 2mg
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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