The After-Dinner Coffee Cheesecake

Elle Cresswell

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

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Prep Time 30

Cook Time 55

Chill 6

Total Time 7 25

Servings: 6 slices

Course: Dessert

Calories: 450

Ingredients Method Notes

Ingredients

For the Chocolate Biscuit Crust

1 cup chocolate sandwich cookies
5 tbsp unsalted butter

For the Coffee Cheesecake Filling

16 oz cream cheese
1 cup granulated sugar
1 tbsp cornstarch
3 large eggs
1 cup sour cream
1 cup heavy cream
2 tbsp instant espresso powder
1 tbsp vanilla extract

For the Cream Topping

1 cup heavy whipping cream
Optional garnishes Chocolate shavings, a light dusting of cocoa powder, or a scattering of whole coffee beans for an elegant final flourish

Method

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.

Notes

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.