Studded with vanilla bean flecks, this creamy, delightful Créme Fraîche Cheesecake is based on a hazelnut and graham cracker crust, stirred together with a shot of coffee, and topped with ganache.
And here’s the cheesecake. That’s what it should be called, really. ‘The Cheesecake.’ It’s so good you’ll never turn to another. So many of you asked for the recipe, and I obliged. The filling? The softest, smoothest, most dulcet, coffee crème fraîche flavoured interior that’s studded with flecks of vanilla bean. The base? A brown butter number. With toasted hazelnuts and grahams. Bittersweet dark chocolate ganache to adorn. A slight hint of flaked salt. That part’s always mandatory. I’m a firm believe that salt makes everything better (it does). 
Coffee Crème Fraîche Cheesecake. It’s the kind of cheesecake you can adapt to your own liking. The shot of coffee can be switched out for another flavouring. The ganache too. I’ve always wanted to try a caramelised white chocolate top. Or even a peanut butter glaze. I’ve done the cheesecake before with poached fruit. The crust? I like it slightly thick, but that’s purely for the sake of textual contrast. If you like your crust waning in existence, use less. Whatever way you want it, however you like it. It’s all delicious.
Click here for the crust recipe.
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Coffee and Créme Fraîche Cheesecake
- Yield: 10–12 servings 1x
Description
Studded with vanilla bean flecks, this creamy, delightful Créme Fraîche Cheesecake is based on a hazelnut and graham cracker crust, stirred together with a shot of coffee, and topped with ganache.
Ingredients
Crust
- 150 g graham cracker crumbs
- 50 g hazelnuts, toasted, skins rubbed off, and finely chopped
- 30 g (about 2 tablespoons) granulated sugar
- 1/4 teaspoon fine salt
- 100 g unsalted butter, browned
Filling
- 500 g cream cheese, room temperature
- 250 g granulated sugar
- 2 large eggs
- 1 large egg yolk
- 1 tbsp vanilla bean paste
- 1 tsp instant coffee granules dissolved in 1 tsp boiling water, cooled
- 1 tbsp coffee liqueur (optional)
- 1/4 tsp salt
- 230 g crème fraîche
Ganache
- 150 g dark chocolate, finely chopped
- 150 ml heavy cream
- Flaked salt, for sprinkling
Instructions
Crust
- Preheat oven to 175°C (350°F). Grease and line the base and sides of a 9-inch (23 cm) springform pan with parchment paper. Set aside.
- Place the butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter is golden, nutty, and flecked with brown solids, about 5 minutes. Remove from heat immediately and pour into a bowl to cool slightly.
- Pulse the graham crackers and toasted hazelnuts in a food processor until finely ground. Add the sugar and salt and pulse to combine. Pour in the browned butter and pulse until the mixture clumps when pressed together.
- Tip the crumb mixture into the prepared pan. Press it firmly and evenly across the base and up the sides to about ¾ inch. Bake for 10–12 minutes, until fragrant and lightly golden. Remove and cool completely on a wire rack. Lower the oven temperature to 120°C (250°F).
Filling
- In the bowl of a stand mixer, beat the cream cheese until very smooth, 3–4 minutes. Scrape down the bowl. Add the sugar and beat on medium speed until incorporated and fluffy, 3 more minutes.
- Add the eggs and egg yolk one at a time, beating well after each addition. Beat in the vanilla bean paste, dissolved coffee, coffee liqueur (if using), and salt. Add the crème fraîche and beat until the batter is very smooth, light, and well combined, about 4 more minutes.
- Pour the filling over the cooled crust and smooth the top with an offset spatula.
- Fill a deep roasting pan three-quarters full with water and place it on the lowest shelf of the oven. This creates a moist environment and prevents cracks.
- Bake for 2½–2¾ hours, until firm around the edges and top with a slight jiggle remaining in the centre. Turn off the heat, pry the oven door slightly ajar, and let the cheesecake cool to room temperature in the oven, about 1 hour. Refrigerate, still in its pan, for at least 8 hours or overnight.
- When completely cold, remove the springform rim and parchment. Carefully transfer to a serving plate. Top with the dark chocolate ganache.
Ganache
- Place the finely chopped chocolate in a small bowl. Heat the cream in a saucepan until just about to boil. Pour the hot cream over the chocolate, let sit 1 minute, then stir with a rubber spatula until completely smooth. Cool for about 10 minutes until slightly thickened.
- Pour the ganache over the chilled cheesecake, smoothing the top with an offset spatula. Refrigerate for 30 minutes to set. Sprinkle with flaked salt and serve.
Notes
The slow bake at very low heat — with a water pan underneath — is what gives this cheesecake its impossibly soft, crack-free texture. Don’t rush the chill: overnight is best. The crust can be made slightly thicker if you like good textural contrast.
- Category: Baking, Dessert
Frequently Asked Questions
Can I use regular cream cheese instead of créme fraîche for the filling?
While you can substitute regular cream cheese, it will alter the texture and flavor. Créme fraîche adds a unique tanginess and creaminess that enhances the overall cheesecake.
What type of coffee should I use for the cheesecake filling?
A strong brewed coffee or espresso works best to ensure the coffee flavor shines through in the filling. Avoid using instant coffee as it may not dissolve well.
How thick should the hazelnut and graham cracker crust be?
The crust can be made slightly thick for a better textural contrast, but if you prefer a thinner crust, simply reduce the amount of crust mixture used.
