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Coffee Cheeseacake, Per Dad’s Request

My father loves cheesecakes as much as he loves crabcakes. He is getting used to (not to say tired) to the latter but will probably never lose his sweet tooth for a creamy slice of cheesecake. Usually he would come into the restaurant and order a slice of the one I had prepared that day. He was always curious of my combinations or fillings, whether it be fruits, liqueurs or curds. My parents have been visiting for almost three weeks and I realised Friday that I had not made one for him yet. It is really no big deal for me to make one, I have used the same recipe gazillion times and even tired after a long outing I really don’t mind baking one.

When I asked him about what flavor he wanted, he simply answered "coffee". What? no extravagant or decadent concoction? No. Just coffee. Allright, as a good daughter I would oblige but only if I can use real espresso and some Kahlua.

I can’t tell you where the original recipe comes from, it is a sort of "I got it from a chef who got from a chef who got it from a chef" kind of story. I love it because you can use the fillings and toppings of you choice and you can be as creative as you wish and it never cracks or fail.

Coffee Cheesecake, original source unknown.

For the Crust:

16 Oreo cookies, crushed up

3 Tb. melted butter

Mix the butter and cookies and pat them into a springform pan, previously lined with parchment paper.

For the cheesecake:

2 pounds cream cheese, softened

1 1/2 cups sugar

4 eggs

1/4 cup espresso

1/4 Kahlua

Mix together the cream cheese and sugar until well blended. Add the eggs, one at a time an mix well after each addition. Add the espresso and liqueur.

Pour into prepared pan. Wrap the pan with foil and set it into a large roasting pan, fill halfway with water and bake at 350 for 30-40 minutes, the middle needs to be wiggling a little. Remove from water and cool completely. Better made the day before you plan to serve it.

To remove the cake from the springform bottom, invert on plastic wrap, using a hair dryer or a blowtorch, heat the inverted pan bottom. The cake should losen up from the base. Remove the bottom and invert the cake onto a serving plate. Discard the plastic wrap.

Note: I had a wonderful visit with Cheryl and Griff in Savannah, and plan to post about it soon, I just want to make sure the are allright with the pictures I took.

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Anonymous October 9, 2006 um 4:34 am

You can’t argue with perfection! What a gorgeous cheesecake!

Anonymous October 9, 2006 um 6:49 am

Your cheesecake is very beautiful !!

Anonymous October 9, 2006 um 8:04 am

oh my god, this cheesecake is perfect! Coffee + Cheese = cosy! The photo is simply great.
Nice blog too!

Jen October 9, 2006 um 10:14 am

Just reading the ingredients list is making my mouth drool. This looks heavenly Helene. You have been turning out some great stuff lately!

I’ve said it before and I’ll say it again, when are you coming to Australia?

Anonymous October 9, 2006 um 11:52 am

My parents are both coffee addicts, so I can imagine this going down a treat with them! Looks divine!

Lis October 9, 2006 um 1:44 pm

This is probably one of the prettiest slices of cheesecakes I’ve ever seen! I love coffee/mocha flavored cheesecakes and am very thankful for your recipe =)

wheresmymind October 9, 2006 um 1:49 pm

Sounds delish! I wish I could make this for a partay I have on Sat. 'cept I have a few 'creamy' haters :Z

Helene October 9, 2006 um 4:30 pm

Yvonne: I am telling you, that recipe is a no fail.

Laudy: thank you for dropping by. I dropped some by the neighbors house so we would not be tempted to eat the whole thing.

Noemie: can’t go wrong with the 2 I agree. Makes the whole thing tastes like capuccino.

Jen: when are you coming to SC? No kidding, we would be covered in sugar 24/7!

Ellie: add some melted chocolate and you have a moka cheesecake!

Lis: thank you! Cheesecakes are always a good excuse to splurge.

Wheresmymind: cut the amounts in half and make a smaller one for you!

Mercotte October 9, 2006 um 5:48 pm


Anonymous October 9, 2006 um 6:10 pm

What a perect cheesecake. I have been looking for a good recipe and I believe this is IT. I am afraid to see the pictures after the 18 hour shift I worked, but that is real life at the bakery. 🙂

Helene October 9, 2006 um 6:17 pm

Cheryl: I have been trying to email you the pictures but your mailbox is full.
Noe, I could come down and whip you up a few cheesecakes…any excuse to bake is a reason to live!

Margo October 9, 2006 um 8:03 pm

My mouth is watering! I can’t wait to try this!

Anonymous October 9, 2006 um 8:47 pm

Mmmmm, creamy coffee cheesecake.

jasmine October 9, 2006 um 10:34 pm

What a gorgeous cheesecake…

Right now I’m in the mood for a coffee-marscapone ice cream….


Anonymous October 10, 2006 um 12:22 am

Hmmmmm. try again. Are you emailing me at cheryl@backintheday dot com???

Anonymous October 10, 2006 um 6:11 am

Your baking is spectacular Helene.

Brilynn October 10, 2006 um 2:45 pm

I’m sure your Dad was thrilled with the results!

Helene October 11, 2006 um 1:19 am

Mercotte: merci de venir dire bonjour!

Cheryl: I wish I looked as good after 18 years! Your spirit shines through your body language!

Margo: thank you!

Peabody: your cheesecakes' posts inspired me!

Jasmine: I see you are preparing for Thanksgiving. Have a good one. This base is really good for pumpkin chzcake.

Barbara: oh, thank you!

Brilynn: seems like he did, he has a sliver at every meal.

Anonymous October 11, 2006 um 3:28 am

Hi Helene –
Simply lovely! Its great to have a good base recipe to put yout twist on, looks delish!

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