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The After-Dinner Coffee Cheesecake
Luxuriously smooth and delicately rich, it pairs the deep, aromatic notes of coffee with a beautifully velvety cheesecake filling, creating a dessert that feels effortlessly refined. Whether prepared as a classic baked cheesecake or a lighter no-bake version, it is the sort of treat that slips gracefully into any occasion
Preheat the oven to 325°F (163°C). In a bowl, combine the crushed chocolate sandwich cookies with the melted butter until the crumbs resemble damp sand. Press the mixture firmly into the base of a springform tin, creating an even, compact layer. Bake for about 10 minutes, then set aside to cool completely.
In a large mixing bowl, beat the softened cream cheese with the sugar and cornstarch until smooth and silky. Add the eggs one at a time, mixing gently after each addition until just incorporated. In a separate bowl, whisk together the sour cream, heavy cream, espresso powder, and vanilla extract. Fold this mixture delicately into the cream cheese base until the filling is beautifully smooth.
Pour the coffee-infused filling over the cooled crust. Wrap the base of the tin with foil and place it in a larger roasting dish. Carefully pour hot water into the dish to create a gentle water bath. Bake for 50–55 minutes, until the edges are set while the centre retains a soft, delicate wobble. Turn off the oven and allow the cheesecake to rest inside for one hour, letting the heat fade slowly.
Remove the cheesecake from the oven and allow it to stand at room temperature for 30 minutes before covering and transferring to the refrigerator. Chill for at least six hours, though overnight will yield the most luxurious texture.
To finish, whip the cream in a chilled bowl until softly thickened. Sprinkle in the powdered sugar and a touch of espresso powder, continuing to whip until soft peaks form.
Gently release the cheesecake from the springform tin and place it onto a serving platter. Dust the top with a light veil of cocoa powder and crown with the whipped cream. Add chocolate shavings or coffee beans if desired, and serve with a freshly brewed cup of coffee for the perfect Table Number Seven finale.
A few details make all the difference
01
Bake a Firm, Even Crust
Why it helps: Pressing the cookie crumbs firmly and baking briefly prevents a crumbly base and keeps the cheesecake slices neat when served.
02
Mix the Filling Gently for a Smooth Texture
Why it helps: Overbeating introduces excess air, which can cause cracks. Mix just until smooth and fully combined for a silky, creamy cheesecake.
03
Use a Gentle Water Bath for Perfect Baking
Why it helps: The water bath provides even heat and moisture, reducing the risk of cracks and creating the luxurious creamy texture cheesecake is known for.
Why this recipe works
At Table Number Seven, the day often begins with the gentle aroma of freshly brewed coffee drifting through the house—a scent that feels both comforting and quietly indulgent. Inspired by those simple, elegant moments, this Coffee Cheesecake was created to bring the same warmth to the table.
Cook’s notes
Cooling
Allow all ingredients to come to room temperature before beginning, as this helps create a beautifully smooth and even cheesecake filling. Mix gently and only until just combined—over mixing can introduce excess air and affect the delicate, creamy texture.
Preheat the oven to 325°F (163°C). In a bowl, combine the crushed chocolate sandwich cookies with the melted butter until the crumbs resemble damp sand. Press the mixture firmly into the base of a springform tin, creating an even, compact layer. Bake for about 10 minutes, then set aside to cool completely.
In a large mixing bowl, beat the softened cream cheese with the sugar and cornstarch until smooth and silky. Add the eggs one at a time, mixing gently after each addition until just incorporated. In a separate bowl, whisk together the sour cream, heavy cream, espresso powder, and vanilla extract. Fold this mixture delicately into the cream cheese base until the filling is beautifully smooth.
Pour the coffee-infused filling over the cooled crust. Wrap the base of the tin with foil and place it in a larger roasting dish. Carefully pour hot water into the dish to create a gentle water bath. Bake for 50–55 minutes, until the edges are set while the centre retains a soft, delicate wobble. Turn off the oven and allow the cheesecake to rest inside for one hour, letting the heat fade slowly.
Remove the cheesecake from the oven and allow it to stand at room temperature for 30 minutes before covering and transferring to the refrigerator. Chill for at least six hours, though overnight will yield the most luxurious texture.
To finish, whip the cream in a chilled bowl until softly thickened. Sprinkle in the powdered sugar and a touch of espresso powder, continuing to whip until soft peaks form.
Gently release the cheesecake from the springform tin and place it onto a serving platter. Dust the top with a light veil of cocoa powder and crown with the whipped cream. Add chocolate shavings or coffee beans if desired, and serve with a freshly brewed cup of coffee for the perfect Table Number Seven finale.
Cook’s notes
Cooling: Allow all ingredients to come to room temperature before beginning, as this helps create a beautifully smooth and even cheesecake filling. Mix gently and only until just combined—over mixing can introduce excess air and affect the delicate, creamy texture.
Cooking mode
The After-Dinner Coffee Cheesecake
Preheat the oven to 325°F (163°C). In a bowl, combine the crushed chocolate sandwich cookies with the melted butter until the crumbs resemble damp sand. Press the mixture firmly into the base of a springform tin, creating an even, compact layer. Bake for about 10 minutes, then set aside to cool completely.
In a large mixing bowl, beat the softened cream cheese with the sugar and cornstarch until smooth and silky. Add the eggs one at a time, mixing gently after each addition until just incorporated. In a separate bowl, whisk together the sour cream, heavy cream, espresso powder, and vanilla extract. Fold this mixture delicately into the cream cheese base until the filling is beautifully smooth.
Pour the coffee-infused filling over the cooled crust. Wrap the base of the tin with foil and place it in a larger roasting dish. Carefully pour hot water into the dish to create a gentle water bath. Bake for 50–55 minutes, until the edges are set while the centre retains a soft, delicate wobble. Turn off the oven and allow the cheesecake to rest inside for one hour, letting the heat fade slowly.
Remove the cheesecake from the oven and allow it to stand at room temperature for 30 minutes before covering and transferring to the refrigerator. Chill for at least six hours, though overnight will yield the most luxurious texture.
To finish, whip the cream in a chilled bowl until softly thickened. Sprinkle in the powdered sugar and a touch of espresso powder, continuing to whip until soft peaks form.
Gently release the cheesecake from the springform tin and place it onto a serving platter. Dust the top with a light veil of cocoa powder and crown with the whipped cream. Add chocolate shavings or coffee beans if desired, and serve with a freshly brewed cup of coffee for the perfect Table Number Seven finale.
A letter from table number seven
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