It’s finally here! Cappuccino cheesecake! I was hoping to get this brand new recipe published early this week, but finals got the best of me. Looking back, I think my biggest accomplishment this semester was not “procrasto-baking”…not too much anyway. But if you’re looking for an excuse to procrasto-bake, then this is your opportunity!
My fiancé and I baked this cheesecake a couple weeks ago and it was a huge hit (My mom even says it’s her favorite one yet!) It starts with a buttery graham cracker crust with a creamy, coffee infused filling and topped with chocolate ganache. 😋
As always with recipes involving coffee, I’m going to recommend Purity Coffee. You can learn more about why this is the only coffee I buy here and they also have tons of awesome, science-packed info on their website. Enjoy 10% off your first order with promo code ROOTS!
1 tsp. sugar
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
1 cup white chocolate chips*
2 Tbs. butter
2 8-oz. packages of 1/3 fat cream cheese (room temperature)
1/3 cup sugar
1/2 cup coffee reduction
1/4 tsp. sea salt
1/2 cup dark chocolate chips
1/3 cup heavy cream
1 tsp. butter
Grease the bottom and sides of an 8 inch spring-form pan with canola spray or melted coconut oil/butter.
Put the graham crackers in a food processor and grind until they are just small crumbs. Add the sugar and pulse a few more times.
In a small bowl, mix the graham cracker crumbs with the melted coconut oil or butter. Then press the mixture firmly into the bottom of the prepared pan. Set aside.
Prepare the coffee reduction using this recipe. Set aside.
Add approximately an inch of water to the bottom of a double boiler and melt 1 cup of white chocolate chips on medium heat. Stir every few minutes and be sure not to get any water in the chocolate. When the chocolate chips are melted, remove from heat and stir in 2 Tbs. of melted butter. Allow the mixture to cool for 10 minutes.
Preheat the oven to 325°F. In a large, deep bowl, combine the somewhat-cooled white chocolate mixture, cream cheese, sugar, coffee reduction, and salt. Use an electric mixture to mix all the ingredients until smooth and creamy. Be sure to scrape down the sides every so often to ensure that everything is well combined. Be sure not to use the slowest setting and do not over mix.
Put the filling in the spring form pan and using a small offset spatula, smooth out the filling until it is even across the pan.
Bake for 35 minutes, making sure to not open the oven! Any rapid change in temperature or humidity can lead to cracking and caving.
Turn the oven off and let the cheesecake rest in the oven for another 30 minutes, still not opening the door. When the time is up, let the cheesecake cool for approximately 30 more minutes before letting it chill and set up in the refrigerator for at least three hours and up to overnight.
While the cheesecake is cooling, it’s time to start the ganache! Measure the chocolate and set aside in glass bowl. Over medium heat, bring the heavy cream to boil. Remove from heat and stir in butter. Pour the cream and butter over the chocolate chips and let stand for 5 minutes. Stir the mixture until the ganache becomes homogeneous. Pour over cake and smooth with offset spatula. Allow ganache to cool before serving. Enjoy!
*When selecting white chocolate, make sure it actually contains cocoa butter and is free from hydrogenated oils and artificial flavors. (I get mine at Trader Joe’s.)
It’s important to make sure the base of of the spring-form pan is right side up. However, even if it is, it’s still possible for butter to leak out the bottom. To prevent a major mess, line a baking sheet with foil and place it under the cake pan.
Allow the cream cheese to reach room temperature before use so that it mixes smoothly. It will also help prevent the need to over-mix which can cause the cheesecake to cave in.
Whatever you do, do not open the oven until it is time to take it out. I know it’s tempting, but you just have to trust me on this one! This is also where it becomes imperative that the pan is put together correctly and a baking sheet is below the pan. If you have to open the oven to clean up burned butter as the house fills with haze, the cheesecake will surely cave in the middle. (Yes, I also learned this the hard way.)
But in the unfortunate event that the cake does cave in, all is not lost! The ganache will make it less noticeable and it will still taste great!
Don’t cover the cheesecake in the fridge until it is totally cool to prevent condensation from collecting on top. If this does happen, dab it off with a paper towel.