This delicious Nigella coffee cheesecake is a creamy and indulgent treat that’s easy to make and perfect for any occasion. With a rich espresso flavor and a smooth chocolate topping, it’s a simple yet impressive dessert. You can even customize the crust with your favorite cookies, making it flexible with common ingredients!
Ingredients Needed:
For the crust:
- 150g (14) whole Oreos
- ½ teaspoon instant espresso powder
- 45g (3 tablespoons) unsalted butter, melted
For the cheesecake:
- 450g (2 x 8-ounce) cream cheese, at room temperature
- 100g (½ cup) sugar
- 1 teaspoon vanilla
- 1 tablespoon instant espresso powder
- 1 large egg, at room temperature
For the topping:
- 175g (1 cup) chocolate chips
- 240ml (1 cup) heavy cream
How To Make Coffee Cheesecake Recipe?
- Prepare the oven and pan: Preheat the oven to 300°F (150°C) and line a 9 x 5 x 3-inch loaf pan with parchment paper. It doesn’t need to cover all sides—just the two longest sides. Brush the exposed sides lightly with oil to prevent sticking.
- Make the crust: Crush the Oreos in a food processor or by placing them in a plastic bag and using a rolling pin. In a medium bowl, combine the crushed cookies, espresso powder, and melted butter. The mixture should be thick and paste-like. Press it evenly into the bottom of the loaf pan.
- Make the cheesecake filling: Using an electric mixer on medium speed, beat the cream cheese and sugar together until smooth and fluffy. Dissolve the espresso powder in one tablespoon of warm water, then add the vanilla and espresso mixture to the cream cheese mixture. Stir until well combined.
- Add the egg: Add the egg and mix gently. Be careful not to over-beat as this can cause the cheesecake to crack.
- Bake the cheesecake: Pour the cheesecake mixture over the crust. Bake for 30-35 minutes, or until the top is set and no longer sticky. A toothpick inserted should come out clean.
- Cool and chill: Allow the cheesecake to cool at room temperature near the oven. Once cooled, transfer to the fridge and chill for at least 4 hours.
- Prepare the topping: In a small saucepan, heat the heavy cream over low heat until it just begins to simmer (do not boil). Place the chocolate chips in a separate bowl, then pour the hot cream over the chocolate. Let it sit for 1 minute before whisking until smooth.
- Finish the cheesecake: Pour the chocolate mixture over the chilled cheesecake and allow it to set in the fridge for a few minutes. Slice and serve!
Recipe Tips:
- Use Room Temperature Ingredients: Make sure the cream cheese and egg are at room temperature before mixing. This helps the filling blend smoothly and prevents lumps.
- Press the Crust Firmly: When pressing the Oreo crust into the pan, use the back of a spoon to press it down firmly and evenly. A solid crust helps hold the cheesecake together and keeps it from crumbling.
- Don’t Overmix the Batter: Once you add the egg, mix the batter gently and only until it’s combined. Overmixing can trap air in the batter, which may lead to cracks in your cheesecake.
- Cool Slowly After Baking: After baking, let the cheesecake cool slowly at room temperature. Sudden temperature changes can cause cracks, so avoid placing it directly in the fridge until it’s mostly cool.
- Chill Long Enough Before Serving: For the best texture, chill the cheesecake for at least 4 hours (or even overnight). This allows the flavors to meld and the texture to set perfectly for a smooth, creamy bite.
How To Store Leftovers?
- Refrigerate: Allow the cheesecake to cool to room temperature. Then, cover it with plastic wrap or store it in an airtight container in the fridge for up to 5 days.
- Freeze: If freezing, wrap the cooled cheesecake in plastic wrap and foil, then freeze for up to 1 month. Thaw in the fridge for a few hours before serving.
Nutrition Facts
- Calories: 441 kcal
- Total Fat: 31g
- Saturated Fat: 19g
- Cholesterol: 106mg
- Sodium: 325mg
- Potassium: 127mg
- Total Carbohydrate: 39g
- Dietary Fiber: 1g
- Sugars: 31g
- Protein: 4g
Try More Nigella Lawson Recipes:
Nigella Coffee Cheesecake Recipe
Description
This delicious Nigella coffee cheesecake is a creamy and indulgent treat that’s easy to make and perfect for any occasion. With a rich espresso flavor and a smooth chocolate topping, it’s a simple yet impressive dessert. You can even customize the crust with your favorite cookies, making it flexible with common ingredients!
Ingredients
For the crust:
For the cheesecake:
For the topping:
Instructions
- Prepare the oven and pan: Preheat the oven to 300°F (150°C) and line a 9 x 5 x 3-inch loaf pan with parchment paper. It doesn’t need to cover all sides—just the two longest sides. Brush the exposed sides lightly with oil to prevent sticking.
- Make the crust: Crush the Oreos in a food processor or by placing them in a plastic bag and using a rolling pin. In a medium bowl, combine the crushed cookies, espresso powder, and melted butter. The mixture should be thick and paste-like. Press it evenly into the bottom of the loaf pan.
- Make the cheesecake filling: Using an electric mixer on medium speed, beat the cream cheese and sugar together until smooth and fluffy. Dissolve the espresso powder in one tablespoon of warm water, then add the vanilla and espresso mixture to the cream cheese mixture. Stir until well combined.
- Add the egg: Add the egg and mix gently. Be careful not to over-beat as this can cause the cheesecake to crack.
- Bake the cheesecake: Pour the cheesecake mixture over the crust. Bake for 30-35 minutes, or until the top is set and no longer sticky. A toothpick inserted should come out clean.
- Cool and chill: Allow the cheesecake to cool at room temperature near the oven. Once cooled, transfer to the fridge and chill for at least 4 hours.
- Prepare the topping: In a small saucepan, heat the heavy cream over low heat until it just begins to simmer (do not boil). Place the chocolate chips in a separate bowl, then pour the hot cream over the chocolate. Let it sit for 1 minute before whisking until smooth.
- Finish the cheesecake: Pour the chocolate mixture over the chilled cheesecake and allow it to set in the fridge for a few minutes. Slice and serve!
Notes
- Use Room Temperature Ingredients: Make sure the cream cheese and egg are at room temperature before mixing. This helps the filling blend smoothly and prevents lumps.
- Press the Crust Firmly: When pressing the Oreo crust into the pan, use the back of a spoon to press it down firmly and evenly. A solid crust helps hold the cheesecake together and keeps it from crumbling.
- Don’t Overmix the Batter: Once you add the egg, mix the batter gently and only until it’s combined. Overmixing can trap air in the batter, which may lead to cracks in your cheesecake.
- Cool Slowly After Baking: After baking, let the cheesecake cool slowly at room temperature. Sudden temperature changes can cause cracks, so avoid placing it directly in the fridge until it’s mostly cool.
- Chill Long Enough Before Serving: For the best texture, chill the cheesecake for at least 4 hours (or even overnight). This allows the flavors to meld and the texture to set perfectly for a smooth, creamy bite.