I’ve done it. I’ve figured out one of life’s biggest questions. How do you bake a crack-less crack-like cheesecake? The answer: a water bath and mad skills (i.e. teddy grahams and mocha instant coffee). But seriously, this cheesecake was delicious. I modified the recipe slightly from the original recipe, which is also delicious and — as far as I can tell — the poster’s original work. Bravo, Dawn at AllRecipes; you are a genius. A gentleman and a scholar..
Now, I have to admit, when I got a request for a coffee-flavored cheesecake, I balked. Coffee and cheesecake? Gross. HOWEVER, this recipe worked wonders, blending the flavors into what could reasonably be called a cross between a milk shake and a frappuccino in super-creamy cheesecake form. That’s right, class. A synonym for that is heaven. Well done.
Recipe adapted from Dawn at AllRecipes.com
For the Crust
2 cups chocolate wafers (I used Teddy Grahams), crushed
1/2 cup butter, melted
1 tablespoon granulated sugar
1 tablespoon instant mocha coffee
For the Filling
24 ounces (3 packages) cream cheese, at room temperature
1 cup granulated sugar
8 ounces (1 container) sour cream
1/4 cup strong coffee (I used instant, Maxwell House International, Suisse Mocha Cafe)
2 teaspoons vanilla extract
For the Crust
Mix together cookie crumbs, butter, sugar, and instant coffee.
Press into the bottom of a prepared springform pan. Bake at 350 degrees for eight minutes.
Let cool completely.
Beat your cream cheese in a large bowl until fluffy.
Stir in the granulated sugar, mixing thoroughly. Crack in your eggs one at a time, mixing well between each addition. Scrape the sides of your bowl now and then.
Add the sour cream, coffee, and vanilla and beat until just combined.
Pour filling onto cooled crust.
Now, do not skip this step. Fill a large roasting pan with an inch or two of water, and place it on the rack below the cheesecake. The steam from the water bath will prevent the top of the cheesecake from cracking. If you’re a gamblin’ man, wrap the springform with tin foil and rest it directly in the water bath (this is what most people do). Personally, I don’t trust myself to wrap it tightly enough to prevent leaks.
Moving on… Bake at 325 degrees for about an hour, or until the outsides of the cake are firm but the center is still slightly jiggly.
When time’s up, turn off the heat and leave your oven door open. Let the cheesecake cool in the oven for a half hour or so before moving it to a wire rack.
Once it’s cooled completely, store it in the refrigerator for at least eight hours, or overnight.