Ingredients
- Graham cracker crumbs: 1 1/2 cups
- Unsalted butter, melted: 6 tablespoons
- Cream cheese, softened: 32 ounces
- Granulated sugar: 1 1/4 cups
- Eggs: 4 large
- Strong brewed coffee, cooled: 1/2 cup
- Coffee extract: 1 teaspoon
- Heavy cream: 1/2 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan.
- Step 2: In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.
- Step 3: Beat in the eggs one at a time, then stir in the cooled coffee and coffee extract. Gently fold in the heavy cream until just combined. Do not overmix.
- Step 4: Pour the cream cheese mixture over the graham cracker crust.
- Step 5: Bake for 55-70 minutes, or until the edges are set and the center is slightly jiggly.
- Step 6: Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking. Remove from oven and let cool completely before refrigerating for at least 4 hours, or preferably overnight.
Notes
- For optimal flavor, store leftover cheesecake tightly wrapped in the refrigerator for up to 5 days.
- While technically you don't reheat cheesecake, letting a slice sit at room temperature for 15-20 minutes before serving enhances its creamy texture.
- Garnish each slice with chocolate-covered espresso beans or a dusting of cocoa powder for a coffeehouse touch.
- Beating the cream cheese and sugar until exceptionally smooth is key to preventing a grainy cheesecake texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American