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Cheesecake is a beloved dessert that has captivated the hearts and taste buds of dessert aficionados around the globe. Its rich, creamy texture and the myriad of flavors it can embody make it a versatile option for any occasion, whether it's a casual family dinner or a sophisticated gathering. Among the countless variations of cheesecake, one stands out for those who cherish the deep, invigorating essence of coffee: the Ultimate Coffee Lover's Cheesecake.

The Ultimate Coffee Lover's Cheesecake Recipe

Indulge in the Ultimate Coffee Lover's Cheesecake, a delightful blend of rich creaminess and bold coffee flavor. With a buttery chocolate cookie crust and a smooth filling, this cheesecake is perfect for any occasion. Elevate your dessert game with a luscious coffee ganache topping and serve with a cup of your favorite brew. Whether you’re a coffee enthusiast or a dessert lover, this cheesecake is sure to impress! #CoffeeCheesecake #DessertLovers #CheesecakeRecipe #BakingJoy #InstaFood
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Ingredients
  

For the Crust:

1 ½ cups chocolate cookie crumbs (like Oreo)

½ cup unsalted butter, melted

2 tablespoons granulated sugar

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup heavy cream

1 cup strong brewed coffee, cooled

2 tablespoons instant coffee granules

¼ teaspoon sea salt

For the Coffee Ganache Topping:

1 cup semi-sweet chocolate chips

½ cup heavy cream

2 tablespoons brewed coffee

Whipped cream (for serving)

Cocoa powder or chocolate shavings (for garnishing)

Instructions
 

Preheat the oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray or butter.

    Make the crust: In a medium bowl, combine the chocolate cookie crumbs, melted butter, and sugar. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes, then remove and let cool.

      Prepare the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Add the sugar and vanilla extract, mixing until well incorporated.

        Add the eggs: Incorporate the eggs, one at a time, mixing on low speed just until blended after each addition.

          Combine coffee elements: In a separate bowl, whisk the heavy cream, brewed coffee, instant coffee granules, and sea salt until the granules dissolve. Gradually add this mixture to the cream cheese batter, mixing until fully combined and smooth.

            Bake the cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Bake in the preheated oven for 55-65 minutes or until the edges are set, and the center is slightly jiggly.

              Cool and chill: Turn off the oven and crack the door open, letting the cheesecake cool in the oven for 1 hour. Then, refrigerate the cheesecake for at least 4 hours or overnight to fully set.

                Prepare the ganache: In a small saucepan over low heat, combine the semi-sweet chocolate chips, heavy cream, and brewed coffee. Stir until the chocolate is melted and the mixture is smooth. Let it cool slightly before pouring it over the chilled cheesecake.

                  Serve: Once the ganache is set, slice the cheesecake and serve with whipped cream and optional garnishes such as cocoa powder or chocolate shavings.

                    Prep Time: 20 minutes | Total Time: 6 hours | Servings: 12