Coffee Infused Cheese Cake

This week we are continuing with our Autumnal baking theme and sticking to what we know best: coffee flavoured bakes. This delectable cheesecake is rich, creamy, moist and full of flavour. We suggest pairing it with a cup of coffee to finish an indulgent evening meal.



24 crushed Oreos (or cookies with cream substitute)

6 tbsp. butter, melted

pinch of salt


4 225g blocks cream cheese

200g caster sugar

3 large eggs

60ml sour cream

2 tbsp. brewed coffee

4 tbsp. all-purpose flour

1 tsp. pure vanilla extract

1/4 tsp. salt


180ml double cream

2 tbsp. brewed coffee

250g dark chocolate drops

chocolate covered espresso beans, for garnish


  1. Preheat oven to 165°C. Grease an 8” or 9” round pan and wrap the bottom and sides of pan in foil.
  2. Make crust: In a large bowl, stir together crushed chocolate cream cookies, melted butter, and salt (mixture should resemble wet sand). Press mixture into prepared pan and set aside.
  3. Make cheesecake mixture: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese and sugar until light and fluffy. Add eggs, one at a time, then sour cream, brewed coffee, flour, vanilla, and salt. Pour mixture over crust. 
  4. Bake until center of cheesecake slightly jiggles, about 1 hour 30 minutes. Turn off the heat, open the oven door, and let cheesecake cool in oven for 1 hour, then transfer to refrigerator and cool completely, 3 hours up to overnight.  
  5. Make the ganache: In a small saucepan over low heat, add the double cream and coffee. Place chocolate in a heat-proof bowl and pour in the cream-coffee mixture. Let sit 3 minutes, then stir until creamy and no lumps remain. 
  6. Pour the ganache over cooled cheesecake and top with the chocolate espresso beans before slicing and serving.

We hope you love this cheesecake as much as we do! 

Don’t forget to tag us @prestocofferoasters on Instagram with your tasty treats.

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