In a separate bowl, I combine the softened cream cheese and heavy cream. Using my electric mixer, I beat them until it’s smooth and creamy. Then, I gradually add in the eggs, one at a time, mixing well after each addition. The next step is where the magic happens—mix in the instant coffee granules, vanilla extract, and a pinch of salt. The smell is simply intoxicating! Pour the cheesecake filling over the crust and spread it evenly with a spatula.
Now, it’s time to bake this beauty! Place the springform pan on a baking sheet, as this helps catch any drippings. Bake the cheesecake for about 45–55 minutes, until the edges are set but the center still has a slight jiggle. Don’t worry—it’ll firm up in the fridge. Once it’s done baking, let it cool at room temperature before placing it in the fridge to chill for at least four hours, preferably overnight.
When it comes time to serve, I love to add a dollop of whipped cream on top for an extra indulgent touch. I promise, the first bite will have you swooning with delight!
Pro Tips for Best Results
I tested this cheesecake a few times to get it just right. One of my top tips is to use room temperature cream cheese. Cold cream cheese doesn’t blend as smoothly, and we want that velvety texture. I also found that using high-quality instant coffee really elevates the flavor, so don’t skimp on that! The last pro tip: always chill it for at least four hours. Patience is key here; it just gets better with time.
When blending, I recommend starting with a lower speed to avoid splattering. Once the mixture starts to come together, you can turn up the speed for a fluffy consistency. It’s all in the details! And when it comes to the crust, pressing it down firmly ensures it holds its shape after baking. Trust me; it’s worth that extra effort!
Lastly, if you’re a chocolate lover like me, consider adding a couple of tablespoons of cacao nibs to the filling. It adds a delightful crunch and an extra depth of flavor that pairs beautifully with the coffee.
Common Mistakes to Avoid
One common mistake I made on my first attempt was underbaking the cheesecake. I found that a slight jiggle in the center is okay, but if it’s overly soft, it will collapse once cooled. Always remember: the cheesecake will settle as it chills! (See the next page below to continue…)