It doesn’t get better than cheesecake. This world-favorite dessert is the perfect canvas for showcasing a rich coffee profile, using both brewed and instant coffee. We recommend brewing a dark roast, since coffee roast level impacts flavor, and dark is the boldest, most satisfying one.
Preheat your oven to 325°F (160°C). Mix the graham cracker crumbs and melted butter, then press into the bottom of a springform pan to form the crust. In a separate bowl, beat the cream cheese and sugar until smooth. Add the brewed and instant coffee and vanilla extract to the cream cheese mixture and blend until combined. Beat in eggs one at a time. Pour the mixture onto the crust and smooth the top. Bake for 40–45 minutes or until the cheesecake is set but still slightly jiggles in the center. Cool completely, then refrigerate for at least 4 hours before serving.