Coffee cheesecake
03-05-10 · Cakes, tarts, puddings & pies, Sweets & desserts Tags: cheesecake
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Exactly a week ago, I was in Global City with Speedy, killing an hour before picking up Sam at the condo, and Speedy suggested coffee. We went to Coffee Bean and Tea Leaf (he is addicted to the pistachio sans rival cake) and I saw something new — coffee cheesecake. I ordered a slice of coffee cheesecake for myself and a slice of pistachio sans rival for Speedy.
We shared our cakes, he liked my coffee cheesecake and suggested I make one at home.
Three years ago, a suggestion like that would have sent me into a panic. In fact, Speedy wouldn’t have suggested it. It was more probable that he’d suggest buying a whole cheesecake to bring home. What did I know about baking three years ago? Very little. But, you know, guts never hurt anyone. I learned. By reading. By trial and error (I’m not afraid of making mistakes — I call mistakes a process of learning rather than treat them as failures). Last night, I baked my coffee cheesecake. I left it overnight in the oven to cool then I chilled it all morning. We’re having it for dessert tonight but I thought I’d cut it and take photos earlier when the natural light is so much better.
This is a light and soft cheesecake, almost like a custard but much creamier. If you want something more firm (Coffee Beans and Tea Leaf’s version is much firmer), reduce the amount of cream by half.
Makes a 10-inch cake.
Ingredients:
For the crust:
28 Oreo cookie sandwiches
1/4 c. of melted butter
For the filling:
2 blocks of cream cheese, or a total of 500 g., at room temperature
1 c. of white sugar
4 tsps. of good quality coffee granules
4 extra large eggs
1-1/2 c. of whipping cream (reduce to 3/4 for a firmer cheesecake)
1 c. of all-purpose (single) cream (again, reduce to half for a firmer cheesecake)
To garnish:
1/2 tsp. of cocoa powder
1 tsp. of powdered sugar
Preheat the oven to 350F.
Take two large squares of foil and wrap the bottom of a 10-inch springform pan. You”™re going to bake the cheesecake in a water bath and you really don”™t want the water to seep into the pan.
Pulverize the Oreo cookies, including the sweet filling. You can do this with a food processor, a rolling pin or even a mortar and pestle. Add the melted butter to the cookies. Mix well. Dump the cookie mixture into the springform pan. Level off the cookie mixture with the back of a spoon, pressing lightly to make a firm crust. Chill in the fridge until needed.
Disperse the coffee granules in 40 ml. of hot water.
Place the softened cream cheese in a mixing bowl. With a wire whisk or an electric mixer, whisk the cream cheese until light in texture. Add the sugar. Mix until smooth.
Add the eggs, one at a time, mixing after each addition. Pour in the whipping cream and the all-purpose (single) cream.
Next, pour in the coffee mixture. Mix gently until smooth and the coloring is even.
Take the crust-lined springform pan out of the fridge. Place the pan in a larger pan. Pour the cheese mixture over the crust.
Pour enough hot water into the larger pan to reach halfway up the height of the pan. Bake the cheesecake for an hour and 45 minutes. The center should be jiggly. Leave the cake in the oven to cool completely. Then, chill in the fridge for a couple of hours.
Before serving sprinkle the cake with powdered sugar and cocoa powder. Slice the cheesecake into wedges. Serve cold.
parang ang sarap nito ms. connie. i haven’t attempted to bake cheesecake. maybe i should try one of these days.
i’m drooling right now! the pictures are teasing me nah. waaaahhhhh….huhuhu!
enough drama of the drama. hehehe! does it have to be baked in a water bath? i only use the turbo broiler for baking. huhuhu!
typo error again…
“enough of the drama.”
P.S. na-overexcited kasi. hehehe!
i have to learn how to make cheesecake.. its the only thing love eating over and over again. i wish my mom knows how to bake this..
)
what a great timing ! my in-laws are coming tomorrow and i haven’t got any idea yet for dessert. this coffee cheesecake will be perfect as my father-in-law is a coffee lover. it will be a nice way to cap the meal. by the way, just want to let you know that i get highly complimented everytime i bake your coconut macaroon recipe! thanks a lot !
Coffee cheesecake..coffee jelly drink..life does not get better than this! You sure know how to pamper a family, Connie!
Wow! this looks really yummy! I have to try these one of these days.
yummmmmm! will try soon! for a coffee addict like me, sure it’ll be fantastic!
Hm. I’m going to try and see what happens if I substitute 40ml of freshly brewed coffee instead of mixing up instant in hot water. After all, I can always drink the rest of the brew while making up the rest of the cheesecake!
If you use espresso, it’ll work. But regular brewed coffee would be too bland.
Looks great! Would it make a lot of difference if I use all-purpose cream also, instead of the whipping cream
It won’t be as creamy but it’s quite alright. That was how I did it before — this recipe’s the first time I used whipping cream.
coffee? cream cheese? butter and Oreo?? are you kidding me? these ingredients are all my faves! this cheesecake looks and sounds FANTASTIC. gotta try this soon. thanks for sharing !
hello thanks for sharing this wounderful coffee cheesecake. ust wanted to ask where an i buy the whipping cream? is it the same with the all purpose cream that is available in the local market. thanks.
No, they’re different. You’ll find whipping cream in the chilled section. Near the cheeses and butter and yogurt. They are imported and usually come in 1 liter cartons.
been looking at that in CBTL coz I love coffee!!
is it really good???
The cakes are good. The coffee is, ummm… okay. LOL
haha. oh i mean coffee in the cheesecake
Hi,
Is it ok to skip step 14? I don’t have a conventional oven only a turbo broiler.
I have a glass turbo broiler and I’ve used it for baking cheesecake. Fill the turbo body with hot water, place a rack inside, place the cake pan on the rack, make sure that the water reaches halfway up the pan, and bake.
thanks alot! will try this one of these days.. haven’t completed the ingredients yet kasi hehe
Still need to preheat the turbo broiler to 350F?
Pag turbo, no more.
maam connie,
are whipped cream and whipping cream the same? and saka yun po bang all purpose cream at table cream na nasa lata(nestle) same po ba? i really want to try this….thanks po.
“are whipped cream and whipping cream the same?”
You have to whip the whipping cream to turn it into whipped cream.
All purpose cream won’t give you the same volume.
ok….kasi dito po kasi sa amerika meron silang whipped cream na sa tub….i just wonder if i could use that….
Ah I get it. Yes, you can use that.
But the measurement will be different and I can’t help you there.
Hi Ms.Connie! Can i use Light cream instead of All-purpose cream?
As far as I know, light cream is single cream is all-purpose cream depending in which country you are.
Use any cream you like. The texture will be different depending on the kind you use but the cake will still get baked.
do you think I can use only whipping cream in this recipe?
i.e. combining the amount of cream needed in this recipe, as I’m not sure what’s single cream in Hungary..
Yes.
Thanks for the swift reply, Connie.
I was so impatient to try out this recipe that I made it the next day. I halved the recipe, let it set in the fridge for few hours and it was very tasty.
Then I froze the remaining cake (couldn’t finish as just the 2 of us) eat it again today and it tasted even better!
maam connie,
can i use half and half instead sa all purpose cream?
Too thin.
I LOVE coffee and cheesecake. Putting them together is the best idea ever lol. Somebody asked about coffee already but it just wasn’t clear to me if I should use the same amount of espresso. 40 ml is about 2 shots of espresso. Thanks. Love all your recipes by the way.
parang ang sarap nito mam connie, kaiba sa cheese cake nila dito sa UK, ang cheese cake nila dito dinurog na tinapay yung nasa ilalim, tapos parang icing lang yung nasa ibabaw nya. ipapakita ko sya sa wife ko kc wife ko yung gumagawa ng dessert namin tapos ako yung sa mga ulam.
Hi Ms. Connie!
what’s the difference of all purpose cream from fresh cream?
i made this 2 days ago .. and i used fresh cream in lieu of AP cream .. it turned out jiggly also but not creamy in texture (like what you have in the recipe) and it was more of yellow in color than mocha.
And is it normal to have a bit of saltiness on the crust (oreo/butter mixture)?
Thanks!
Pasteurization, I think, would be the difference.
“is it normal to have a bit of saltiness on the crust (oreo/butter mixture)?”
If you used salted butter (not recommended), it would be salty.
i am getting more and more intimidated in pastries and baking =( Can’t seem to have the good result everytime I try ..
Should stick with cooking instead
In time. With practice.
Hi Ms Connie!
what’s the difference of all purpose cream from fresh cream?
I made this 2 days ago .. but in lieu of AP cream , i used fresh cream. It turned out jiggly but not creamy in texture ( like what you have in the recipe). Also it was more of yellow in color than mocha.
And , is it normal to have a bit of saltiness in the crust (oreo/butter mixture) ?
Thanks!
Tried this and it turned out, well not just good but very good!!! Though people considered me quite a good cook, I was always afraid to try my hand in baking until I found your blog. First try is the Japanese Cheese Cake (Ambisyosa ako eh!) and I was literally speechless when I took the cake out from the oven. Now, I have tried most of the cake recipes and all of them are ‘WOW!’. More power to you Ms. Connie and looking forward to more recipes.
Not too long ago, I was intimidated by baking too. Really just needed to get my hands dirty hehe Feels good, doesn’t it?
Not just good Ms. Connie but it really rocks!! Only consequence is that all my friends are now complaining that they are all getting fat (though their expanding waistline never stopped them from sampling what I baked – LOL). Again, Thanks and keep on posting.
Hehehe my husband is the same LOL
Hi! Ms. Connie can I use graham or digestive cookies instead of oreo for the crust?
Hi, 1. How long a rest cheese cake stay in the fridge?
2. Can we freeze it. Fow how long`?
Thanks
George
Ah I can’t say — this cake didn’t last all that long.
thank you,maam connie for the recipe….i made this last night and it turned out really good….
I finally made this last night and what I got was a burnt cheesecake LOL! Baked this in a water bath using turbo broiler for 45mins, 250F at first then I lowered it down to 170F. Ask ko lang po, bakit nagkaroon ng mga dark maps on top? should i cover the top with foil? tia
Because the source of the heat of a turbo broiler is ON TOP. Lowering the pan and moving it as far away from the heat is the better option. Covering with foil will create steam inside the pan and turn the cake soggy.
You might also want to check if the heat settings of your turbo are still accurate. Just like any oven, they need to be calibrated occasionally.
Thanks so much for the info
Unfortunately, my cake did turn soggy even without a foil. Do you think not whipping the whip cream made it so? I followed your procedure naman pero bakit kaya hindi siya firm? *sigh*
Your temp was lower than what I recommended.
hi tita connie!i’ll be trying this out maybe next week.hope it comes out good as yours!:>
It’s not a difficult recipe so I’m sure you’ll do well.
Enjoy!
Ms.Connie,I tried this one and it was awesome.I’m hoping that you could come up with a recipe of Ginger Cheesecake-tried it in Ikea-London and fell in love with it.It would be better if it’s low fat.Many thanks po.
Thanks for this recipe! I’ve always wanted to make a coffee cheesecake. However, I was just wondering if letting it cool in the oven is okay, since I read somewhere that doing that makes it stay for too long in the bacterial danger zone.
Yes, it’s actually the recommended procedure. I don’t do it because ants find their way inside the oven once it cools.
Ms. Connie…Just found this wonderful website and may I just say…I am so inspired by your recipes so thank you so much for sharing your gift. I was wondering if I could use Nestle table cream instead of all-purpose cream since I don’t think I can find AP cream (or maybe I haven’t looked harder than I should) here in the US? If so, will the proportions be the same as using AP cream? Thanks again!
I believe it’s the equivalent of single cream. Am not familiar with the term AP cream.
Sorry AP stands for all-purpose cream.