Coffee Cheesecake Oreo (Print-Friendly Version)
Espresso-flavored cheesecake on a crunchy Oreo base for a creamy, rich treat.
# Ingredients List:
→ Filling
01 -
170 grams semi-sweet chocolate chips
02 -
3 large eggs
03 -
80 milliliters strong brewed espresso
04 -
680 grams cream cheese that's soft
05 -
198 grams white sugar
06 -
5 milliliters vanilla flavor
07 -
118 milliliters heavy cream
→ Crust
08 -
60 grams melted unsalted butter
09 -
240 grams Oreo cookie crumbs
# Detailed Cooking Steps:
01 -
Switch off the oven and leave the door open slightly. Let the cheesecake chill inside for about an hour to an hour and a half. This keeps cracks from showing up.
02 -
Put the springform pan in a bigger roasting pan around 23 by 33 cm. Pour in about 2.5 centimeters of hot water to make a water bath. Bake at 165°C for 65 to 85 minutes till the center wiggles gently when you shake it.
03 -
One by one, add the eggs to the cream cheese mix. Stir softly so you don't whip in air.
04 -
Set your oven to 175°C. Crush Oreos until they look like fine crumbs. Mix the crumbs and melted butter. Press this in a 20 to 23 cm springform pan bottom evenly. Bake 10 minutes, cool to room temp, then lower the oven to 165°C.
05 -
Spread the creamy filling evenly over the crust that’s cooled.
06 -
Put your springform pan inside an oven-proof bag. This stops moisture from messing with the crust while baking.
07 -
In a big bowl, whip the soft cream cheese until smooth. Add sugar, vanilla, and brewed espresso and mix it all up well.
08 -
Take the cheesecake out when done. Let it reach room temp, then loosely cover it with foil or plastic wrap. Pop it in the fridge overnight to firm up.
09 -
Carefully take the cheesecake out of the pan before cutting and serving it.
# Helpful Hints:
01 -
Using full-fat cream cheese makes it smooth and tasty.
02 -
A slight wobble in the middle means it’s baked just right.
03 -
Cool it slowly to stop cracks on top.
04 -
Swap in dark chocolate chips if you want a richer flavor.