July 30th was National Cheesecake Day. I happened to be off from work, and I was browsing the internet, like ya do, and I came across this bit of wonderful news. I wanted to bake something I hadn’t made in a while, and a cheesecake was one such thing. It was clearly a sign from the universe that I had to make a cheesecake that very day.
I wasn’t sure which kind I wanted to make. My first thought was peanut butter or maybe almond butter….but then I started thinking my fiance really likes coffee and coffee-flavored stuff…and I have all these leftover faux-reos from the Cookies and Cream Cupcakes I just made…so I found a pretty simple recipe for a coffee cheesecake, made a few of my own tweaks and additions, and the Cookies and Cream Coffee Cheesecake with Coffee Whipped Cream and Dark Chocolate Drizzle was born. Pretty long name for a cheesecake, but it earned it.
My fiance loved it, and so did my co-workers (it was too good not to share!). So now, I’ll share the recipe with you, so you can share it with your family and friends. It’s the circle of life (or cheesecake).
Cookies and Cream Coffee Cheesecake.
What you’ll need for the crust:
16 Oreos or faux-reos
2 tblsp butter
What you’ll do for the crust:
Preheat oven to 350. Combine the cookies and butter in a food processor until finely crumbled. Press on the bottom and up the sides of a 9 in disposable pie pan, like so:
Bake for 10 minutes Let cool completely. Leave the oven on at 350 for the cheesecake.
What you’ll need for the cheesecake:
2 8 oz packages of cream cheese, softened
1/2 cup of sugar
1/3 cup of very strong freshly brewed coffee at room temperature (I used Gevalia Crème Brulee flavored)
What you’ll do for the cheesecake:
In a large bowl, cream together the cream cheese and sugar until well mixed. In a small bowl, whisk the eggs, and add them, along with the coffee to the cream cheese and sugar. Mix until smooth (this should be less than a minute). Pour into cooled crust and bake for approximately 35 minutes, or until set. You can tell it’s set by lightly touching the center and it not sticking to your finger. It should look something like this:
Let it cool completely, then refrigerate for at least 2 hours.
What you’ll need for the coffee whipped cream:
1 cup chilled heavy cream
1/4 cup confectioners sugar
1 tblsp very strong coffee at room temperature (I used the same coffee as in the cheesecake)
What you’ll do for the coffee whipped cream:
In a chilled bowl (cream whips best when the bowl is cold), whip the heavy cream until it forms soft peaks. Add the sugar and the coffee, and continue to whip until stiff peaks are formed. Using a star tip, pipe a shell border of whipped cream around the edge of the chilled cheesecake, and a single rosette in the center, like so:
Finally, in a small saucepan, combine 2 ounces of GOOD dark chocolate (I used Scharffen Berger Unsweetened Fine Artisan Dark Chocolate) and a tablespoon of butter over low heat, stirring continuously until completely melted. Pour chocolate into a plastic decorating bag BEFORE cutting the tip off. Hold the bag directly over the chilled cheesecake, then snip the tip, and drizzle the chocolate back and forth until you’ve reached drizzling nirvana.
Chill it again for about 30 minutes, then cut, serve, and devour….err…I mean, enjoy.