Caramel Coffee Cheesecake

    The silkiest, most perfect baked cheesecake ever!

Cheesecake is my husband’s most favourite dessert in the world. So for his birthday obviously I had to make a cheesecake. After a lot of considerations, decided on baking a Caramel coffee cheesecake.

This recipe is made with a crumbly, buttery chocolate cream Oreo crust topped with a layer of rich, decadent coffee cheesecake and finally finished it with a smooth and gooey caramel. Turned out to be his ultimate dessert!

In a nutshell

So how do you make sour cream?

It is surprisingly easy to make sour cream at home. For every 200 ml of fresh cream add ¼ cup of curd. So for this recipe, I used 400 ml of fresh cream with 1/2 cup of curd. Stir well until well combined. Cover and leave it in a warm place overnight. Once set, chill and use as needed.

How to bake caramel coffee cheesecake in a water bath?

To prepare a water bath, pour water onto a tray which is larger than your cheesecake pan. Leave it in the oven when you start to preheat until baking time. When the cheesecake tin is kept on the water bath, make sure the water rises up to at least half the sides of the tin. Before keeping the smaller tin on the water bath, line the cheesecake tin with aluminium foil on the outside up to the brim of the tin. This is to make sure water does not seep into the cheesecake.

If you still dont want t go through this process, bake the orange cheesecake using paneer. It does not need a water bath and the best part this cheesecake can be made in a food processor!

Why use a water bath for baking a cheesecake?

I have baked with and without a water bath. The verdict: When I don’t use a water bath, the cheesecake did not cook evenly and when cooled, it cracks right at the centre. Tastes the same but visually not that appealing.

But with the water bath, the cheesecake was cooked evenly and when the cheesecake cooled, it was picture perfect! So better go through the extra trouble just to hear people raving about your cheesecake!

The caramel can be doubled and used for other recipes or simply as a topping for ice creams and fruits. This recipe for chocolate tart has a caramel filling between a layer of chocolate ganache and a melt in your mouth buttery crust.

Print Recipe

Caramel Coffee Cheesecake

(14 votes, average: 4.07 out of 5)

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Serves: 9” springfoam pan

Prep Time: 50 minutes – Cooking Time: 1 hour 5 minutes

The silkiest, most perfect cheesecake ever!

Ingredients

• For the cheesecake
• 250 g Chocolate cream Oreo
• 5 tablespoons butter, melted
• 370 g cream cheese, softened
• 230 g sugar
• 30 g all purpose flour
• 1 teaspoon vanilla essence
• 420 g sour cream
• 4 eggs, room temperature
• 2 tablespoons instant coffee powder
• For the caramel topping
• 100 g sugar
• 40 g butter
• 50 g fresh cream

Instructions

For the cheesecake

1

Preheat oven to 170°C (350°F). Line the bottom of a 9” round spring foam pan with aluminum foil.

2

Crush the Oreo including the cream in a food processor until uniformly ground. Mix the crumbled Oreo with butter. It should stick together or add a bit more butter.

3

Transfer the crumbed mixture to the baking pan. Press the bottom of the pan evenly with the mixture using the back of a measuring cup and bake 10 minutes. Let the crust cool completely.

4

Meanwhile, in a large bowl, beat the cream cheese, sugar, flour, coffee powder and vanilla until creamy.

5

Stir in sour cream.

6

Add in the eggs one at a time and beat on low only until well combined and there are no lumps in the batter.

7

Apply butter to the sides of the pan to prevent the cheesecake from sticking to the pan.

8

Pour the batter on the cooled crust.

9

On a water bath bake the cheesecake for 55 minutes or until the middle is just set and wobbly.

10

Let it cool completely and chill overnight.

For the caramel sauce

11

In a saucepan, heat the sugar on low flame stirring occasionally until the sugar is melted. Keep watching carefully.

12

When the syrup turns golden brown, remove from heat and immediately add the butter.

13

This will make the mixture frothy. Stir until well combined.

14

Now add the cream one half at a time. Keep whisking until you get a smooth consistency. Let the syrup cool completely.

15

To serve the cheesecake, run the knife along the edges of the cheesecake and remove from the tin. Pour the caramel sauce generously over cheesecake and chill for at least an hour before serving.

Notes

Cheesecake can be chilled for up to 3 days.