Espresso Bean Cheesecake

"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."
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Ready In:
2hrs 15mins
1 Cheesecake




  • 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.

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People say I am a good cook. Personally I think they just have exceedingly low expectations for a college bachelor in an apartment. One can impress people simply by not having any moldy pizza in the fridge and milk that does not turn one's stomach when smelled. Either way, I enjoy cooking and I enjoy good food. Good thing, too, because without me I am fairly certain my roommate would live on a diet of Ramen noodles, tortilla chips, and Taco Bell. I have been cooking since I was in middle-school. About once a week or so, on the way home from school Mom would ask my brothers and I, "Who's cooking dinner, because I'm not." So we learned to cook young. After spending a semester in a dorm with no kitchen facilities whatsoever and an admittedly good cafeteria which was not open when I got off of work, I am rediscovering the joy of cooking (no pun intended, I have actually never read or seen Julia Child) not only for fun, but also because the alternative is Ramen noodles, tortilla chips, and Taco Bell now that I do not live with a mother who would keep the fridge decently stocked with left-overs. When I came to college, I moved from about 500 feet above sea-level to about 4500 feet above sea-level. For the past year-or-so I have had some interesting experiences with recipes turning very different than they used to back home because of the altitude difference. I am beginning to get the hang of it, though. Just recently I have been brave enough to try yeast breads again, with a fair success rate.
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