Coffee Cheesecake


Coffee Cheesecake

A Rich Fusion of Bold Coffee and Creamy Indulgence


For the Coffee Cheesecake:

2 cups Graham cracker crumbs

1/2 cup Unsalted butter, melted

4 tbsp Instant coffee granules

3 tbsp Hot water

24 oz Cream cheese, softened

1 1/4 cups Granulated sugar

4 Large eggs

1/4 cup All-purpose flour

1 tsp Vanilla extract

1 cup Sour cream

For the Coffee Glaze:

2 tbsp Instant coffee granules

2 tbsp Hot water

1 cup Powdered sugar

2 tbsp Unsalted butter, melted


Coffee Cheesecake:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.

In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to create the crust.

Dissolve instant coffee granules in hot water. Set aside.

In a large mixing bowl, beat cream cheese and granulated sugar until smooth and creamy.

Add eggs one at a time, beating well after each addition.

Mix in the flour, vanilla extract, dissolved coffee, and sour cream until well combined.

Pour the batter over the crust in the springform pan.

Bake for 50-60 minutes or until the center is set and the top is lightly browned.

Allow the cheesecake to cool in the pan, then refrigerate for at least 4 hours or overnight.

Coffee Glaze:

Dissolve instant coffee granules in hot water.

In a bowl, whisk together the dissolved coffee, powdered sugar, and melted butter until smooth.

Drizzle the coffee glaze over the chilled cheesecake before serving.

Prep Time: 20 minutes | Baking Time: 50-60 minutes | Chilling Time: 4 hours

Yield: Approximately 10 servings

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