Prep 15 mins
Cook 1 hr 10 mins
Yes, it can be done! Your cheesecake CAN hold all of the delicious flavors of coffee, WITHOUT using instant coffee cystals. My recipe uses double-strained coffee*See Below*, a method nearly anyone with a coffee maker can execute with no problem and it tastes fantastic. Texture-wise (so you know) it has more of a new york cheesecake texture (dense and rich) if you want a light fluffy cheesecake see my "raspberry De-lite" cheesecake recipe. Double-Strained coffee: Have 2 cups pre-brewed coffee on hand. Use the already brewed coffee as your water content in the coffee and double the amount of coffee rinds.
- 2 cups crushed chocolate graham crackers or 2 cups chocolate cookies
- 1 1⁄2 tablespoons sugar
- 1 egg white
- 1⁄4 cup butter, melted
- 2⁄3 cup sugar
- 1⁄3 cup all-purpose flour
- 1 1⁄2 tablespoons cornstarch
- 1⁄2 cup sour cream
- 2 (8 ounce) packages neufchatel cheese or 2 (8 ounce) packages cream cheese
- 3 eggs
- 1 teaspoon vanilla
- 2⁄3 cup double-strain coffee
- 1⁄3 cup ricotta cheese
- 3 egg whites, at room temperature
- 4 tablespoons sugar
- 1⁄4 cup dark chocolate
- 1⁄4 milk chocolate
- Preheat oven to 375 degrees Fahrenheit.
- Combine Graham crumbs and sugar in a small bowl. Add the butter and egg white and mix well.
- Press onto bottom of 9- inch springform pan that has been lined with foil (to keep from sticking). Bake just until edges feel firm and dry, about 6-8 minutes. Set aside.
- Reduce oven temperature to 325 degrees Fahrenheit.
- Combine first amount sugar, flour, and cornstarch in a small bowl.
- Set aside.
- In a stand mixer (or for the tenacious and plucky few, a large bowl) beat 1 pack cream cheese with the sour cream until airy. Add the second pack of cream cheese, eggs, and vanilla and beat until well incorporated and smooth.
- Gradually add flour mixture and beat until well blended. Add the double-strained coffee, ricotta, sugar, and egg whites. Beat until smooth.
- Pour half of the batter into prepared crust. Melt the chocolate in a microwave or by using the double-boiler method. Add to the rest of the filling in the mixer/bowl. Mix until incorporated.
- Pour the chocolate filling into the springform pan (you can get all fancy now, and do like swirls and things for a better presentation.
- Fill the water bath. Bake for 1 hour and approximately 15 minutes, or until almost set (center jiggles slightly, but is set 2-inches from the edge). Run knife along edges of cake before removing sides of pan. Cover and refrigerate for 6-8 hours or overnight.
I liked this alot; it's something creamy and dense, sweet. I'll make this again.
Well, I must say, I wasn't too sure about this recipe at first; but it certainly delivered, had a nice coffee flavour without the coffee crystals and was delicious to boot!