Espresso Bean Cheesecake

Name: Espresso Bean Cheesecake
Prep time: 1 h 15 min
Cook time: 1 h
Total time: 2 h 15 min
Yield: 1 Cheesecake, 10-12 serving(s)
Ingredients: 30 Oreo cookies; 1/4 cup butter, Melted; 1/2 cup heavy cream; 1/3 cup dark roast coffee beans, Coarsely Ground; 3 (8 ounce) packages cream cheese, Softened; 1 1/4 cups sugar; 4 large eggs; 2 teaspoons vanilla

Be the first to review this recipe

Recipe by Hallawe MacLean

I love coffee. I love cheesecake. What could be better than the blending of the two? I got this recipe from a friend of my mother's (who is even more fanatical about her coffee than I am) and loved it from the first time I tried it. Normally when I make coffee-flavoured baked goods I try for a strong coffee flavour, but not with this one. The coffee flavour is actually rather subtle, but it works for this. I have always wanted to try leaving the grounds in the cake, but I am not sure how it would work out. It is smooth and mellow and I think crunchy grounds would distract from that.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 2hrs 15mins

SERVES: 10-12

YIELD: 1 Cheesecake

UNITS: US

INGREDIENTS

Nutrition

30

Oreo cookies
¹⁄₄

cup butter, Melted
¹⁄₂

cup heavy cream
¹⁄₃

cup dark roast coffee beans, Coarsely Ground
3

(8 ounce) packages cream cheese, Softened
1 ¹⁄₄

cups sugar
4

large eggs
2

teaspoons vanilla

DIRECTIONS

Pre-heat your oven to 300° Fahrenheit.
Pour cream into a 1-2 quart saucepan and mix with the coffee grounds.
Bring cream just to a simmer and remove from heat. Cover and let the mixture steep for 1 hour.
Pour cream mixture into a fine strainer (I use a reusable coffee filter), pressing to extract liquid (the finer grind will pass through); discard residue.
While waiting for the cream mixture to steep, use a food processor to grind the cookies into fine crumbs. Pour into a medium bowl.
Add the butter to the cookie crumbs and mix well, mixture will be crumbly but just beginning to stick together.
Pour the cookie crumb mixture into a 9-inch springform pan. Press it into the bottom and about halfway up the sides.
In a large bowl, with a mixer on medium speed, beat cream cheese and sugar until smooth.
Add eggs, one at a time, beating after each addition until smooth.
Beat in cream mixture and vanilla.
Pour the cream cheese mixture into the crust-lined pan and bake at 300° until center barely jiggles when cake is gently shaken, about 1 hour.
Run a thin-bladed knife between cake and pan rim.
Refrigerate cake for at least three hours or up to two days.

Submit a Recipe Correction