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Creamy baked coffee cheesecake with a chocolate coffee ganache

Coffee Cheesecake with Coffee Ganache

Creamy baked coffee cheesecake with a chocolate coffee ganache
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Makes: 9 " cake
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Ingredients
  

For the crust

  • 150 gms digestive biscuits
  • 4 tbsps melted unsalted butter

For the filling

  • 500 gms cream cheese, at room temp
  • 1/3 cup sour cream or thick yoghurt, at room temp (60 gms)
  • 3/4 cup caster sugar (140 gms)
  • 2 tbsps instant coffee powder / instant espresso powder
  • 2 eggs, at room temp (see notes)
  • 2 tsps vanilla extract

For the ganache topping

  • 50 gms dark cooking chocolate, finely chopped
  • 1/3 cup cream (80 ml)
  • 1/2 tsp instant coffee powder

Instructions

  • In the bowl of a food processor fitted with a sharp blade, blitz the biscuits until finely crumbed and sandy. Pour in the butter and blitz again till the mixture clumps together when pressed between your fingers. Depending on the biscuits you use, you may need to add a bit more butter. Tip into the base of a 9" springform tin and press down evenly and firmly. Place the tin in the fridge for 30 minutes. You can also use an 8" tin for a slightly taller cheesecake.
  • Preheat the oven to 175 C.
  • To make the filling, wipe out the bowl of the food processor, then add the cream cheese, sour cream, sugar and coffee. Blitz till smooth, then add the eggs and vanilla. Let the machine run again for a few seconds till the eggs are well combined into the batter. However, be careful not to over-beat as too much air in the batter will lead to a cracked cheesecake. I now prefer to use a hand mixer and mixing bowl to make cheesecake batter as it reduces the chance of over beating.
  • Pour the filling over the chilled crust, then place the tin on a baking tray and bake for 35 to 40 minutes or until the border of the cheesecake looks set and a little puffy, but the center still has a slight wobble. Start checking for doneness at 30 minutes and avoid opening the oven door before that.
  • Let the cheesecake cool at room temperature for about half an hour, then remove the sides of the springform pan and place the cake in the fridge (uncovered) to chill for at least 4 hours, preferably overnight.
  • To make the ganache topping, place the chopped chocolate in a heatproof bowl. Then combine the cream and coffee in a small saucepan and bring to a gentle simmer on low heat. Pour the hot cream over the chocolate and stir to melt it completely into a smooth, creamy ganache.
  • Let the ganache cool for 15 minutes before spreading on the top of the chilled cheesecake. Slice and serve! Alternately, let the ganache firm up in the fridge before eating, although I prefer it a little soft. Store in the fridge at all times. The cheesecake will keep for 5 to 6 days, and can also be frozen for longer. Happy baking!

Notes

*If you don't eat eggs, you could try this baked eggless version and experiment with adding coffee to it.