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Coffee Cheesecake Recipe

Coffee Cheesecake Recipe

Learn how to make the best homemade coffee cheesecake with this easy baking recipe. The perfect balance of creamy cheesecake and rich espresso flavor, with a buttery biscuit base for added crunch. Master the water bath technique for a perfectly smooth, crack-free finish every time!
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
1 hour 15 mins
Serves:
1 cheesecake (12 slices)
Overhead shot of a perfectly set coffee cheesecake with a golden-brown biscuit crust, captured in soft natural light streaming through a kitchen window. The slice being removed reveals the smooth, creamy coffee-infused filling with subtle marbling and tiny dark coffee speckles. A drizzle of caramel sauce cascades down the sides, pooling on a vintage cake stand. Surrounding the cheesecake are scattered coffee beans, a small espresso cup, and fresh whipped cream dollops. The surface shows a slight coffee-dusted pattern with decorative chocolate-covered espresso beans arranged artfully on top, highlighting the contrast between the deep brown accents and the creamy beige filling.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the base:</li><li class="ingredients-single-item">250g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">750g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">150g caster sugar</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">300ml sour cream (or crème fraîche)</li><li class="ingredients-single-item">3 tbsp instant espresso powder dissolved in 2 tbsp hot water (or strong brewed espresso)</li><li class="ingredients-single-item">1 tbsp vanilla extract</li><li class="ingredients-single-item">2 tbsp all-purpose flour</li><li class="ingredients-single-item">For decoration (optional):</li><li class="ingredients-single-item">200ml whipping cream</li><li class="ingredients-single-item">2 tbsp icing sugar</li><li class="ingredients-single-item">1 tsp instant coffee powder</li><li class="ingredients-single-item">Chocolate-covered coffee beans</li><li class="ingredients-single-item">Cocoa powder for dusting</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Large roasting tin (for water bath)</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Heavy-duty aluminum foil</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (140°C fan/325°F). Prepare your springform pan by wrapping the outside with 2-3 layers of heavy-duty aluminum foil, ensuring it comes at least halfway up the sides. This creates a watertight seal to prevent any water from seeping in during baking in the water bath.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the base, pulse the digestive biscuits in a food processor until they form fine crumbs (or place them in a sealed bag and crush with a rolling pin). Mix with the melted butter and sugar until the mixture resembles wet sand. The butter acts as both a binder and flavor enhancer, while providing the perfect contrast to the creamy filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the biscuit mixture firmly into the base of your springform pan, using the bottom of a glass to compact it evenly. This compression is crucial for a solid base that won't crumble when sliced. Bake for 10 minutes then cool completely while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a large bowl, beat the cream cheese until smooth and creamy using medium-low speed. This gentle beating prevents incorporating excess air that could cause cracks. Add the sugar and beat until just combined and slightly fluffy (about 2 minutes). The room temperature cream cheese is essential here—cold cream cheese will create lumps that won't smooth out during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the eggs one at a time, beating on low speed just until each is incorporated. Overbeating at this stage can cause the cheesecake to rise too much and then collapse. Scrape down the sides of the bowl frequently to ensure a homogeneous mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in the sour cream, dissolved espresso, and vanilla extract until just combined. The sour cream adds tanginess that balances the sweetness and contributes to the creamy texture. Sift in the flour and fold gently—the small amount of flour helps stabilize the mixture and prevents cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the filling over the cooled base. The filling should have a smooth, silky consistency and a rich coffee aroma. Tap the pan gently on the counter several times to release any trapped air bubbles, which could cause cracks during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the foil-wrapped springform pan in a large roasting tin. Fill the tin with hot water until it reaches halfway up the sides of the cheesecake pan, creating a water bath. This gentle, moist heat environment ensures even baking and prevents the surface from drying out and cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 1 hour to 1 hour 15 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble—it should move as one unit when gently shaken. The internal temperature should reach about 65-70°C (150-160°F). Resist the urge to open the oven during baking as temperature fluctuations can cause cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>When baked, turn off the oven, open the door slightly, and leave the cheesecake inside for an hour. This gradual cooling prevents the dramatic temperature change that can cause the surface to crack. Then remove from the oven and water bath and cool completely at room temperature.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once completely cooled, cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This chilling time allows the flavors to meld and the texture to set perfectly. The coffee flavor will actually intensify as it rests.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>For decoration, whip the cream with the icing sugar and coffee powder until soft peaks form. Pipe or spread over the chilled cheesecake, then arrange chocolate-covered coffee beans on top and dust lightly with cocoa powder. Run a warm knife around the edge before releasing the springform pan for clean, professional-looking slices.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Coffee Cheesecake?

The main ingredients include digestive biscuits, butter, cream cheese, caster sugar, eggs, sour cream, espresso powder (or brewed espresso), and vanilla extract. Optional decoration ingredients include whipping cream, icing sugar, coffee powder, chocolate-covered coffee beans, and cocoa powder.

How to cook Coffee Cheesecake at home?

Learn how to cook Coffee Cheesecake by creating a buttery biscuit base, then making a smooth coffee-infused filling with cream cheese, eggs and espresso. Bake in a water bath at 160°C for about 75 minutes until set with a slight wobble, then cool gradually to prevent cracks. Chill overnight before serving for the best flavour and texture.

Why do you need a water bath when baking cheesecake?

A water bath creates gentle, humid heat that ensures even baking and prevents the surface from drying out and cracking. It also moderates the oven temperature, helping achieve that silky smooth texture characteristic of professional cheesecakes while preventing the filling from overheating or curdling.

Can I use freshly brewed coffee instead of instant espresso powder?

Yes, you can substitute 3-4 tablespoons of strong freshly brewed espresso for the instant powder mixture. Ensure it's concentrated for robust flavour, and reduce any additional liquid in the recipe by the same amount to maintain the correct consistency in your filling.

How do I prevent my cheesecake from cracking during baking?

To prevent cracks: use room temperature ingredients, avoid overmixing (especially after adding eggs), bake in a water bath, never open the oven door during baking, and cool gradually by turning off the oven and leaving the door ajar for an hour before removing the cheesecake.

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Bake for 10 minutes then cool completely while you prepare the filling." }, { "@type": "HowToStep", "name": "Prepare the cream cheese", "text": "In a large bowl, beat the cream cheese until smooth and creamy using medium-low speed. This gentle beating prevents incorporating excess air that could cause cracks. Add the sugar and beat until just combined and slightly fluffy (about 2 minutes). The room temperature cream cheese is essential here—cold cream cheese will create lumps that won't smooth out during baking." }, { "@type": "HowToStep", "name": "Add eggs", "text": "Add the eggs one at a time, beating on low speed just until each is incorporated. Overbeating at this stage can cause the cheesecake to rise too much and then collapse. Scrape down the sides of the bowl frequently to ensure a homogeneous mixture." }, { "@type": "HowToStep", "name": "Add coffee flavor", "text": "Gently fold in the sour cream, dissolved espresso, and vanilla extract until just combined. The sour cream adds tanginess that balances the sweetness and contributes to the creamy texture. Sift in the flour and fold gently—the small amount of flour helps stabilize the mixture and prevents cracking." }, { "@type": "HowToStep", "name": "Fill the pan", "text": "Pour the filling over the cooled base. The filling should have a smooth, silky consistency and a rich coffee aroma. Tap the pan gently on the counter several times to release any trapped air bubbles, which could cause cracks during baking." }, { "@type": "HowToStep", "name": "Prepare water bath", "text": "Place the foil-wrapped springform pan in a large roasting tin. Fill the tin with hot water until it reaches halfway up the sides of the cheesecake pan, creating a water bath. This gentle, moist heat environment ensures even baking and prevents the surface from drying out and cracking." }, { "@type": "HowToStep", "name": "Bake", "text": "Bake for 1 hour to 1 hour 15 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble—it should move as one unit when gently shaken. The internal temperature should reach about 65-70°C (150-160°F). Resist the urge to open the oven during baking as temperature fluctuations can cause cracks." }, { "@type": "HowToStep", "name": "Cool gradually", "text": "When baked, turn off the oven, open the door slightly, and leave the cheesecake inside for an hour. This gradual cooling prevents the dramatic temperature change that can cause the surface to crack. Then remove from the oven and water bath and cool completely at room temperature." }, { "@type": "HowToStep", "name": "Chill", "text": "Once completely cooled, cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This chilling time allows the flavors to meld and the texture to set perfectly. The coffee flavor will actually intensify as it rests." }, { "@type": "HowToStep", "name": "Decorate", "text": "For decoration, whip the cream with the icing sugar and coffee powder until soft peaks form. Pipe or spread over the chilled cheesecake, then arrange chocolate-covered coffee beans on top and dust lightly with cocoa powder. Run a warm knife around the edge before releasing the springform pan for clean, professional-looking slices." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sofia Hernandez", "datePublished": "2024-10-08", "reviewBody": "Incredible coffee flavor, not too sweet! The texture is absolutely perfect and the coffee flavor comes through beautifully without being overpowering. I've made it twice already!", "name": "Perfect Coffee Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Akira Tanaka", "datePublished": "2024-10-05", "reviewBody": "Silky texture worth the effort! The water bath technique really does make a difference. Not a single crack on my cheesecake and the espresso flavor is divine. Will definitely make again.", "name": "Silky Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Kowalski", "datePublished": "2024-09-30", "reviewBody": "Converted non-coffee drinkers immediately! My husband doesn't even like coffee but he couldn't stop eating this cheesecake. The creamy texture combined with the coffee flavor is absolutely irresistible.", "name": "Coffee Lover's Dream", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Raj Patel", "datePublished": "2024-09-25", "reviewBody": "Perfect dessert for dinner parties! I've made this three times for different gatherings and always get asked for the recipe. The detailed instructions made it foolproof even for an amateur baker like me.", "name": "Crowd Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Elin Johansson", "datePublished": "2024-09-20", "reviewBody": "Addictive caramel notes throughout! The overnight chilling really does intensify the flavors as promised. I added a touch more espresso powder because I love strong coffee flavor and it was absolutely perfect.", "name": "Coffee Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Coffee Cheesecake?", "acceptedAnswer": { "@type": "Answer", "text": "The main ingredients include digestive biscuits, butter, cream cheese, caster sugar, eggs, sour cream, espresso powder (or brewed espresso), and vanilla extract. Optional decoration ingredients include whipping cream, icing sugar, coffee powder, chocolate-covered coffee beans, and cocoa powder." } }, { "@type": "Question", "name": "How to cook Coffee Cheesecake at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Coffee Cheesecake by creating a buttery biscuit base, then making a smooth coffee-infused filling with cream cheese, eggs and espresso. Bake in a water bath at 160°C for about 75 minutes until set with a slight wobble, then cool gradually to prevent cracks. Chill overnight before serving for the best flavour and texture." } }, { "@type": "Question", "name": "Why do you need a water bath when baking cheesecake?", "acceptedAnswer": { "@type": "Answer", "text": "A water bath creates gentle, humid heat that ensures even baking and prevents the surface from drying out and cracking. It also moderates the oven temperature, helping achieve that silky smooth texture characteristic of professional cheesecakes while preventing the filling from overheating or curdling." } }, { "@type": "Question", "name": "Can I use freshly brewed coffee instead of instant espresso powder?", "acceptedAnswer": { "@type": "Answer", "text": "Yes, you can substitute 3-4 tablespoons of strong freshly brewed espresso for the instant powder mixture. Ensure it's concentrated for robust flavour, and reduce any additional liquid in the recipe by the same amount to maintain the correct consistency in your filling." } }, { "@type": "Question", "name": "How do I prevent my cheesecake from cracking during baking?", "acceptedAnswer": { "@type": "Answer", "text": "To prevent cracks: use room temperature ingredients, avoid overmixing (especially after adding eggs), bake in a water bath, never open the oven door during baking, and cool gradually by turning off the oven and leaving the door ajar for an hour before removing the cheesecake." } } ] }