A light and soft coffee cheesecake, almost like a custard but much creamier.
Exactly a week ago, I was in Global City with Speedy, killing an hour before picking up Sam at the condo, and Speedy suggested coffee. We went to Coffee Bean and Tea Leaf (he is addicted to the pistachio sans rival cake) and I saw something new — coffee cheesecake. I ordered a slice of coffee cheesecake for myself and a slice of pistachio sans rival for Speedy.
We shared our cakes, he liked my coffee cheesecake and suggested I make one at home.
Three years ago, a suggestion like that would have sent me into a panic. In fact, Speedy wouldn’t have suggested it. It was more probable that he’d suggest buying a whole cheesecake to bring home. What did I know about baking three years ago? Very little. But, you know, guts never hurt anyone. I learned. By reading. By trial and error (I’m not afraid of making mistakes — I call mistakes a process of learning rather than treat them as failures).
Last night, I baked my coffee cheesecake. I left it overnight in the oven to cool then I chilled it all morning. We’re having it for dessert tonight but I thought I’d cut it and take photos earlier when the natural light is so much better.
If you want something more firm (Coffee Beans and Tea Leaf’s version is much firmer), reduce the amount of cream by half.
This is a modified coffee cheesecake recipe. The temperature has been lowered to 300F and the baking time has been lengthened.
For the crust
- 28 Oreo cookie sandwiches
- 1/4 cup melted butter
For the filling
- 500 grams cream cheese at room temperature
- 1 cup white sugar
- 4 tsps. good quality coffee granules
- 4 extra large eggs
- 1 and 1/2 cups whipping cream (reduce to 3/4 for a firmer cheesecake)
- 1 cups single cream (again, reduce to half for a firmer cheesecake)
- 1 teaspoon of cocoa powder
- 1 teaspoon of powdered sugar
- Preheat the oven to 300F.
Take two large squares of foil and wrap the bottom of a 10-inch springform pan as tightly as you can. You’re going to bake the cheesecake in a water bath and you really don’t want the water to seep into the pan. So, press the foil as closely to the sides of the pan as you can and make sure there are no air pockets where water can enter.
- Pulverize the Oreo cookies, including the sweet filling. You can do this with a food processor, a rolling pin or even a mortar and pestle. Add the melted butter to the cookies. Mix well. Dump the cookie mixture into the springform pan. Level off the cookie mixture with the back of a spoon, pressing lightly to make a firm crust. Chill in the fridge until needed.
- Disperse the coffee granules in 40 ml. of hot water.
- Place the softened cream cheese in a mixing bowl. With a wire whisk or an electric mixer, whisk the cream cheese until light in texture. Add the sugar. Mix until smooth.
Add the eggs, one at a time, mixing after each addition.
Pour in the whipping cream, single cream and coffee mixture
Fold gently until smooth and the coloring is even.
- Take the crust-lined springform pan out of the fridge. Place the pan in a larger pan. Pour the cheese mixture over the crust.
- Pour enough hot water into the larger pan to reach halfway up the height of the pan.
- Bake the cheesecake for two-and-a-half to three hours. The center should be jiggly. Leave the cake in the oven to cool completely. Then, chill in the fridge for a couple of hours.
- Before serving sprinkle the cake with powdered sugar and cocoa powder. Slice the cheesecake into wedges. Serve chilled.