Double Coffee Ganache Cheesecake Recipe
Christopher C.
Tuesday, December 08, 2020
— Updated December 22, 2021
Decadent, rich, and roasty just like your favorite cup of Fresh Roasted Coffee, this Double Coffee Ganache Cheesecake is good enough to take top billing on your dessert menu this year. Take that brick of fruit cake and birthday cake and just yeet them out the window. This cheesecake is impeccably creamy, mildly chewy, and will 100% make you the proud parent of a food baby. Congrats!
FRC diehard fan, affiliate, and baker Court Cizek whipped up this dish for everyone at FRC to try. If you love cheesecake or are looking to try your hand at cheesecake, this recipe is a fantastic start for a number of reasons:
- It’s not just plain ol’ cheesecake.
- There’s coffee in the ganache and in the cheesecake!
If you haven’t been feeling very festive this year, this recipe may just turn your folly into jolly. (Wow, sorry we said that.)
This Double Coffee Ganache Cheesecake is a creamy winter wonderland with a tinge of coffee, just enough to balance out the sourness. The chocolate cream cookie crust complements the whole thing, and serves as a pleasant break from all the cream cheese. If you’re thinking, “hey, you barely added any coffee,” we get it. Shouldn’t a coffee roaster douse every dessert it makes in coffee? LOL. No. These seemingly small 4 tbsps. add just enough coffee flavor to taste but not too much that you lose that classic cheesecake flavor.
Double Coffee Ganache Cheesecake
Total Time: 5 hr. 20 min. | Prep Time: 20 min. | Makes: 12
INGREDIENTS:
For the crust:
- pack of chocolate cream cookies, crushed
- 6 tbsp. butter, melted
- Pinch of kosher salt
For the cheesecake:
- 4 8 oz. blocks cream cheese, softened
- 1 c. sugar
- 3 large eggs
- 1/4 c. sour cream
- 2 tbsp. brewed Fresh Roasted Coffee (we used Organic Colombian)
- 1/4 c. all-purpose flour
- 1 tsp. vanilla extract
- 1/4 tsp. kosher salt
For the ganache topping:
- 2/3 c. heavy whipping cream
- 2 tbsp. brewed Fresh Roasted Coffee (use the same as above for consistency)
- 2 c. semisweet chocolate chips
INSTRUCTIONS:
- Place your 4 blocks of cream cheese on the counter to soften for 1 hr. 30 mins. Go do something else in the meantime, like check out our latest YouTube video!
- Preheat oven 325°F. Coat the inside of an 8” springform pan with butter.
- Crust time! Unload the entire pack of chocolate cream cookies into a food processor and crush until it’s the consistency of drip-ground coffee (or table salt). Transfer to a large bowl and combine the crushed cookies, melted butter, and salt well. Press mixture into the bottom of that springform pan. Set aside.
- Crack open those 4 blocks of cream cheese and begin beating them with sugar using a hand or stand mixer. Once they’re light and fluffy, introduce your 3 eggs one at a time, incorporating well between each egg. Then add sour cream, flour, vanilla, salt, and most importantly, the brewed coffee. For the coffee, we used our Organic Colombian, brewed in a Chemex. Brew what you like, how you like—we promise it’ll be delicious.
- Pour the mixture over the crust and bake for 1 hr. 30 mins. You’ll know it’s done when the center wiggles just a little bit, not as much as a Polaroid picture, though.
- Turn off the heat, prop your oven door open, and allow it to cool in the oven for 1 more hour. From here, place it in the fridge for at least 3 hrs. We know that’s a long time to wait, but trust us, it’ll be worth it.
- Make that ganache! Heat heavy whipping cream and coffee in a small saucepan until its temperature reaches between 90°F – 120°F. Pour chocolate chips into a spouted glass pitcher—eat a few. You deserve it. Cover the chocolate chips with the cream-coffee mixture and stir until smooth.
- Pour ganache over cheesecake and serve to whomever’s lucky enough to be in your house at the time. Optional: Refrigerate another hour, or until the ganache is firm and retains its shape.