Ingredients
Scale
- 24 crushed Oreos
- 6 tablespoons melted salted butter
- 16 ounces softened cream cheese
- 3/4 cup granulated sugar
- 1 teaspoon coffee extract
- 3 large eggs (room temperature)
- 1 cup heavy cream (or non-dairy alternative)
- 1/2 cup cold brew coffee
- 1 tablespoon lemon juice (or vinegar)
- 1/4 teaspoon salt
- Optional: chocolate curls or chocolate-covered espresso beans for garnish
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix crushed Oreos and melted butter. Press into the bottom of a springform pan and bake for 10 minutes. Let cool.
- Beat softened cream cheese until smooth, then gradually add sugar. Mix in coffee extract, eggs one at a time, heavy cream, cold brew coffee, lemon juice, and salt. Optionally add flour for texture.
- Pour filling over cooled crust and bake at 325°F (160°C) for about 75 minutes until set but slightly jiggly in the center.
- Turn off the oven and leave the cheesecake inside with the door ajar for an hour to cool gradually.
- Prepare chocolate ganache by heating heavy cream until simmering, then stirring in chopped bittersweet chocolate until smooth.
- Once cheesecake is completely cooled, pour ganache on top and refrigerate for at least 4 hours before serving.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 380
- Sugar: 25g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg