Coffee Cheesecake Recipe

Name: Coffee Cheesecake
Prep time: 70 min
Cook time: 60 min
Total time: 130 min
Yield: 8
Cuisine: Korean
Ingredients: 90g Crushed lotus cookies; 40g Melted unsalted butter; 250g Cream Cheese; 80g Sugar; 2 Eggs; 2g Vanilla extract; 5g Lemon juice; 40g Whipping cream; 10g Corn starch; 10g Instant coffee powder; 15g Warm whipping cream; 3g Instant coffee powder; 75g Cold whipping cream; 25g Sugar; 150g Cold cream cheese

by Cooking Tree 2023-02-16

written by Cooking Tree 2023-02-16

Jump to Recipe Print Recipe

In Cooking Tree, Coffee Cheesecake is on the menu, and we’ll show you how to make it from scratch.

I made a baked cheesecake full of coffee flavor~
It was nice to be able to enjoy it more softly by adding soft cream to the texture similar to that of New York cheesecake~^^

I simply made it using instant coffee powder, and I really liked the strong coffee flavor.
I made it with a slightly increased amount of eggs, and the shape seems to be maintained as it is baked, as it does not swell a lot or turn off even when it cools down.

I baked the cake a little lower because I was going to put cream, but I think it would be better to bake the cake by increasing the amount by half without adding cream~

Cocoa powder that goes well with coffee is sprinkled on the top, and it tastes like tiramisu~~
If you like coffee, I think you will enjoy it much more delicious than regular cheesecake~~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Coffee Cheesecake
Pin Print

Rating: 4.9/5
( 56 voted )

Serves: 8 Prep Time: 70 Minutes Cooking Time: 60 Minutes 60 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

90g Crushed lotus cookies
40g Melted unsalted butter
250g Cream Cheese
80g Sugar
2 Eggs
2g Vanilla extract
5g Lemon juice
40g Whipping cream
10g Corn starch
10g Instant coffee powder
15g Warm whipping cream
3g Instant coffee powder
75g Cold whipping cream
25g Sugar
150g Cold cream cheese

Instructions

Add melted unsalted butter to the crushed lotus cookies, mix, press firmly in a 16cm mold, and place in the refrigerator.
Soften cream cheese, add sugar, mix, add instant coffee powder, mix, then add egg, vanilla extract and lemon juice and mix.
Add fresh cream and cornstarch, mix, pour into a mold, place on a pan of hot water and bake in an oven preheated to 180 degrees for 20 minutes for 20 minutes, then lower the temperature to 160 degrees and bake for 40 minutes.
Cool at room temperature, cool in the refrigerator, and remove the mold.
Add instant coffee powder to warm fresh cream and melt.
Add sugar to cold whipped cream and whip it about 50% thin, then add cream cheese and melted coffee and mix to make cream.
Put the cream on the cake and spread it evenly. Squeeze the remaining cream on the cake for decoration. Sprinkle cocoa powder to finish.

Did You Make This Recipe?
Tag us on Instagram at @Cooking Tree.