3 Simple Ways to Make Rich and Creamy Coffee Cheesecake

Make the cheesecake crust

First, mix the melted butter with the crushed biscuit crumbs thoroughly. Next, evenly spread the mixture into a 16cm round mold lined with parchment paper.

Place the cake mold in the refrigerator for about 30 minutes to let the crust firm up.

Whip the coffee cream cheese

In a bowl, use a whisk to beat 250gr of cream cheese until soft and smooth.

Add 80gr of sugar and mix well with the cream cheese that has been softened at room temperature until the sugar dissolves.

Next, add 10gr of coffee powder and mix well. Then add 2 eggs, vanilla, and lemon juice, and continue to mix well.

After that, add 40gr of whipping cream and 10gr of cornstarch and mix until all the ingredients form a uniform mixture.

Finally, pour the mixture into the cake mold that was kept cool in step 1.

Water Bath Baking

You place the cake mold into a second larger mold, and then place both molds into a third empty larger mold.

Pour hot water into ½ of the third mold and bake at 180 degrees Celsius in a preheated oven for 20 minutes.

After 20 minutes, reduce the temperature to 160 degrees Celsius and continue baking for another 40 minutes.

Once baked, let the cake cool at room temperature before placing it in the refrigerator.

Make Coffee Cream

You dissolve 3g of instant coffee with 15g of warmed whipping cream.

Whip 17g of cold whipping cream with 25g of sugar at high speed until peaks form. Add 150g of cold cream cheese and mix at low speed.

When the mixture is just combined, add the dissolved coffee cream and gently mix. Finally, use a spatula to fold everything together.

Frosting and decorating

You take the cake out of the refrigerator, then separate it from the mold and place it on a plate.

You pour the coffee cream mixture from step 4 onto the cake base and spread it evenly. The remaining cream, you put into a piping bag, cut a small tip and decorate it as you like!

Final product

So the coffee cheesecake is now complete! The cake with the delicious aroma of coffee combined with the creaminess of cream cheese is wonderful and unique, perfect for afternoon tea with friends!

Make the cheesecake crust

Put 10 Oreo cookies with the cream removed into the blender and blend until fine. Then, add 20gr of melted unsalted butter and blend together.

Evenly spread the mixture into a 16 cm round mold lined with parchment paper. Refrigerate the crust for about 30 minutes.

Pour the first layer of cheesecake

You pour 1/2 of the whipping cream and cream cheese mixture into the cake mold from step 1. Keep it chilled for 20 minutes!

Make the coffee cream cheese layer

Add 20g of coffee water and mix well with the remaining cream mixture from step 3.

After 20 minutes, take the cake mold out of the refrigerator. Gently pour the coffee cream mixture on top and keep it chilled for 3 hours.

Decoration

You take the cake out of the mold and use a knife to cut it into 8 equal pieces.

Gently sift a little cocoa powder over the surface of the cake and a little powdered sugar in the middle. Cut 4 Oreo cookies in half and arrange them on top of the 8 pieces of cake that have been cut.

Final Product

And that’s it, the Coffee Oreo cheesecake is done! The cake is soft and creamy, melting immediately in your mouth. The rich cream cheese blends with the fragrant coffee and Oreo, making it not at all overwhelming. What are you waiting for? Get into the kitchen and show off your skills!

Making the cake base

First, place a bowl containing 30gr of butter into a pot of water and bring to a boil over medium heat until the butter in the bowl melts, then turn off the heat and remove the bowl.

Next, use a hand blender to blend 80gr of biscuits into crumbs and then add the melted butter.

After that, use a spoon to mix the mixture well, then pour everything into a mold with a diameter of 16cm, spread it evenly, and place it in the refrigerator for about 30 minutes.

Brew coffee

You put 4g of black coffee (instant type) into a cup. Next, you add 40g of milk to a pot, bring it to a boil, then pour the hot milk into the black coffee cup, stir well until the coffee is completely dissolved and let it cool.

Mix the cream cheese mixture

First, soak 80gr of gelatin powder in 40gr of water for about 15 minutes to allow the gelatin to expand evenly, then place it in a double boiler and let it cool.

Next, add 60gr of sugar to 250gr of cream cheese at room temperature, then mix well until the sugar is completely dissolved and pour in all the melted gelatin.

Then, use a mixer to beat until the cream cheese is smooth and creamy.

Mix the whipping mixture

Use a mixer to whip 250gr of whipping cream until you see it forming peaks. Then, evenly mix the cream cheese mixture into the whipping mixture and divide it into two equal parts.

Make coconut cream cheese coffee

For the first whipping cream cheese mixture, add 90g of coconut milk, mix well, and pour the coconut whipping cream cheese into the cooled cake base, then continue to refrigerate for about 30 minutes.

For the remaining whipping cream cheese, add the dissolved coffee mixture, mix well and then pour into the cake mold that has the cooled coconut whipping cream cheese, and continue to refrigerate for an additional 4 hours.

Completion

After 4 hours, take the cake out of the refrigerator and sprinkle a little cocoa powder on the surface of the cake.

Next, use a warm, damp cloth to wrap around the edges of the mold or use a hairdryer around the mold to make it easier to remove the cake from the mold.

Final Product

The completed coffee cheesecake has a strong aroma of coffee. When eaten, you will feel the slightly bitter cocoa powder mixed with the creamy sweetness of the cheesecake and a crumbly cake base.

Just add a few more cute decorations, and you can gift the cake to friends or family at birthday parties or tea parties, which is also very fun.