An Oreo crust, an espresso-spiked batter and served with a Kahlúa whipped cream. This espresso cheesecake sure satisfies our sweet tooth.
I love coffee-flavoured desserts – they feel like a natural way to conclude a meal somehow – a cup of coffee in dessert form. And, I’d happily end a meal with this Espresso Cheesecake any night of the week!
Actually, you could describe its flavour as more Mochaccino than straight coffee. The coffee flavoured cheesecake sits on top of an Oreo cookie base – the perfect combination if you like your coffee spiked with chocolate as I do.
I found the recipe for the cheesecake on FineCooking.com, but did adapt it a fair bit, mainly because I didn’t want such a large cake. I reduced the cream cheese to two packages rather than three, and increased the creme fraiche component for a lighter, more tangy result. Given the reduced amount of filling, I also reduced the eggs from 4 to 3. If I’d had my thinking cap on, I ought to have used an 8 inch springform pan rather than a 9 inch one to compensate for the lesser amount of filling. I will next time…
It was also relatively light for a cheesecake, no doubt thanks to the addition of creme fraiche, and it wasn’t overly sweet either. The coffee flavour was subtle (which would suit most people I think), but if you want a stronger coffee hit you might consider increasing the coffee from 2 to 3 teaspoons. I served the cake with a Kahlua flavoured whipped cream and chocolate covered coffee beans.Print
I'm Susan - food lover from the best little country in the world - New Zealand. I'm an 'accidental' cook who fell into it, hook, line and sinker when I turned the big 5-0. Not exactly sure why it happened; perhaps some previously defunct piece of DNA came good. Anyhow, I'm making up for lost time and spending countless hours in the kitchen cooking up a storm. Desserts are my Archilles heel, followed closely by good old-fashioned baking - it's good for the soul; not so much for the waistline!