Coffee Cheesecake
Light and fluffy cheesecake, with a pure and smooth coffee flavor, all tucked in a graham cracker crust.
Ingredients
To make the crust:
- 1 1/2 cups Graham Cracker crumbs
- 1/ 2 cup of Sugar
- 5 tbsp butter
- 1/ 2 cup of Sugar
- 1/2 tsp Salt
To make the filling:
- 2 tbsp Javy Coffee Concentrate
- 12 ounces Cream Cheese, softened
- 2 eggs
- 1/2 cup Sugar
- 1 tsp Vanilla extract
- ½ tsp Salt
To make the Sour Cream
- 1 3/4 cup sour cream
- 2 tbsp Sugar
- 1/2 tsp Vanilla extract
- 1/2 tsp Salt
Directions
- In a bowl, combine the graham cracker crumbs and sugar. Then pour in the melted butter and stir until combined. Pour this mixture into a greased 9\" spring form pan. Using the bottom of a measuring cup spread the mixture out and tap it down to coat the bottom of the pan and up the sides a bit. Once it's all patted down, cover with plastic wrap and refrigerate for at least an hour to set up.
- To make the filling:
- In another large bowl combine the cream cheese, the sugar, and the Javy Coffee and beat until smooth. Then add in the remaining ingredients and beat until fully combined.
- Spoon the filling into the chilled pie crust and carefully spread it out to avoid air bubbles.
- Bake for 20 minutes at 375°F (~190°C). You’re looking for the outer edges to be slightly firm while the inner part to be slightly softer
- Take it out of the oven and let it cool at room temperature for one and a half hours.
- In a small bowl, mix sour cream, sugar, vanilla, and salt (1/2 tsp. Smooth onto the cheesecake layer.
- Coffee Cheesecake
- Let cool outside of the fridge then refrigerate overnight
- To make the Sour Cream
25 minutes
75 minutes
6