Coffee Cheesecake Recipe

Are you craving a tasty cheesecake, while surprising your taste buds with a touch of espresso? This coffee cheesecake, with its biscuit base, is easy to make and share with family or friends! Don't forget to save yourself a piece of it!

Preparation: 30 minutes

Cook Time: 55 minutes

Cooling time: 1 hour

  • Ingredients

    • For a removable mould of 24 centimetres
    • For the cheesecake base:
    • 170 grams of
      your favorite cookies: Oreo®*, Digestive cookies, Graham Crackers or speculoos.
    • 90 grams melted butter.
    • For the coffee cheesecake:
    • 2 cups espresso (L'OR Ultimo or L'OR Supremo)
    • 600 grams cream cheese
    • 200 grams extra fine sugar
    • 3 tablespoons flour
    • A pinch of salt
    • 3 eggs, plus 1 egg yolk
    • 200 ml crème fraiche
    • 50 grams grated dark chocolate
    • 200 ml whipped cream
    • 1 tablespoon cocoa powder
    • Optional: cocoa powder and/or chocolate shavings to decorate your cake

      *Trademark owned by a third party that has no connection with JACOBS DOUWE EGBERTS.
  • Preparation

    • Preheat the oven to 180°C and grease a 24cm diameter springform tin.
    • Brew a 2-cup (80 mL) espresso. We recommend a high-intensity espresso like Supremo (intensity 10) or Ultimo (intensity 13). Let your coffee cool to add later in the cheesecake preparation.
    • Put your cookies in a tea towel and use a rolling pin to crush them. Pour your crumbs into a bowl and mix them with the melted butter.
    • Spread the biscuit mixture over the bottom of the removable pan and press the mixture to make it firmer. This is the base of your cheesecake.
    • Whisk the cream cheese with a mixer (low speed) for 3 minutes. Slowly add the sugar, a pinch of salt and the flour. Mix well.
    • Then add the crème fraiche and eggs one at a time. Stop mixing when the mixture is well combined. Be careful not to mix for too long, as the mixture needs to be aerated.
    • Thoroughly mix the espresso with the mixture.
    • Spread the coffee cheesecake mixture in the pan, on top of the biscuit base. Gently tap the ground onto the table to remove any air bubbles.
    • Bake the cheesecake for 15 minutes at 180°C. Then lower the temperature to 110°C for the remaining 40 minutes.
    • Gently shake the pan when you take the coffee cheesecake out of the oven. If the mixture is firm, your coffee cheesecake is ready!
    • Leave the cheesecake in the oven, door open, for another hour to cool.
    • To finish, place the coffee cheesecake in the fridge for at least 6 hours to harden it a little more.
    • To serve: Grate 50 grams of dark chocolate and sprinkle over cake as a filling. You can even use gourmet chocolate-covered coffee beans for decoration.