Can I skip the water bath?

No. I would not recommend skipping the water bath. The steam from the water ensures that the cheesecake bakes slowly and evenly. It also reduces the chances of cheesecake sinking and cracking.

What is the best way to make a water bath?

I wrap the cheesecake in foil a multiple times , around 4-5 times, making sure the foil goes all the way up to to top of the springform pan. This ensures that the cheesecake is secure and water won't sip into the foil as it bakes. I have seen others place the springform pan into oven safe turkey bag. However, I have not tried this method yet.

How can I quickly bring ingredients to room temperature?

Cream cheese: Remove from packaging and place in oven safe bowl. Microwave in 10 second intervals until cream cheese is just soft. Don't over do it! OR You can cut the cream cheese into cubes and spread out on a plate. Let it sit at room temp for 15-20 minutes. Eggs: Place eggs in bowl. Fill with warm water. Let the eggs sit in water for 10-15 minutes. Sour cream/half and half: Microwave in 5 second intervals until ingredients aren't cold anymore. It should not take long. So be careful not too overheat.

How can I prevent my cheesecake from cracking?

There is a few tricks you can do to prevent cracking. Don't over bake the cheesecake: Bake until sides are set, but middle is still jiggly. Don't rush the cooling process. You'll want to cool in the oven with door closed and oven turned off for 30 minutes, then with the oven door open for 20 minutes. Do make a water bath. This ensures slow, even baking.

Coffee Cheesecake

Name: Coffee Cheesecake
Prep time: 20 min
Cook time: 55 min
Total time: 2 h
Ingredients: 14 graham crackers; 8 tablespoons unsalted butter; 1 tablespoon sugar; 1/4 teaspoon instant espresso coffee powder; 3 (8oz) cream cheese; 1 cup granulated sugar; 2 tablespoons instant espresso coffee powder; 3 large eggs, room temp; 2/3 cup sour cream; 1/4 cup half and half; 1 teaspoon vanilla extract; 4 oz chocolate chips, or chocolate bar, chopped; 1/2 cup heavy whipping cream; 3/4 cup whipping cream; 2 teaspoons powdered sugar

Coffee Cheesecake

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Author: nataliyadudley
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 2 hours
Yield: 12 slices 1x

Ingredients

Scale

Crust

14 graham crackers
8 tablespoons unsalted butter
1 tablespoon sugar
1/4 teaspoon instant espresso coffee powder

Cheesecake

3 (8oz) cream cheese
1 cup granulated sugar
2 tablespoons instant espresso coffee powder
3 large eggs, room temp
2/3 cup sour cream
1/4 cup half and half
1 teaspoon vanilla extract

Chocolate ganache

4 oz chocolate chips, or chocolate bar, chopped
1/2 cup heavy whipping cream

Whipping cream

3/4 cup whipping cream
2 teaspoons powdered sugar

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Instructions

Crust and Cheesecake

Cover the 8 inch springform pan in foil multiple times. Set aside. Boil some water and set aside. Preheat oven to 325 F.
In a food processor process the graham crackers. Stir crushed graham crackers with sugar, melted butter and instant coffee powder. Press into prepared springform pan and set aside.
Beat cream cheese, sugar and instant coffee powder on low/medium speed until smooth.
Add sour cream and vanilla extract. Beat until just combined.
On low/medium speed, add whisked eggs one at a time. Beat just until combined after each addition.
Add half and half. Beat until cheesecake batter is combined and smooth.
Pour over crust. Tap the pan a few times on the counter to remove any more air bubbles, or pop any air bubbles with toothpick.
Place the springform pan in a larger pan then place in the oven. Fill the large pan with 1 inch of boiling water.
Bake the cheesecake for 50 minutes – 1 hour. Or until almost set. The cheesecake with be set on the sides but still jiggly in the center.
Turn off the oven. With the door shut, let the cheesecake sit in the oven for 30 minutes. Then open the oven door and let the cheesecake cool in the oven for 20 more minutes. Take out of oven and cool completely on counter top before placing in refrigerator.

Chocolate ganache

Place chocolate chips or chopped chocolate bar in a bowl. Then set aside.
Warm heavy whipping cream in small saucepan until almost boiling. Pour over chocolate.
Let the mixture sit for 1 minute before stirring. Stir until smooth. Cool before spreading over the cheesecake.

Whipping cream

Add sugar and heavy whipping cream to mixing bowl. Whip until stiff peaks form. Then pipe on cheesecake.

Notes

- Make sure all ingredients are room temperature. This will ensure the cheesecake is smooth, creamy and lump free.

- Don’t mix on high speed. I mix all ingredients on low-medium speed. You don’t want to overbeat the cheesecake batter. You also don’t want the batter to be airy, as this can cause air bubbles, which can result in cracking of cheesecake.

- Whisk the eggs first before adding to the cheesecake batter. Whisking the eggs first reduces the chance of air bubbles in the batter which will result in a smooth and creamy cheesecake texture.

- Don’t overbake. Bake until cheesecake is just set, but still jiggly in the center. It will continue baking as it cools off in the oven.

- Don’t rush the cooling process! You’ll need to cool the cheesecake in the oven. This ensures it doesn’t crack or sink.

- For best results let the cheesecake sit in the refrigerator overnight. This lets all the flavors come together and help the cheesecake firm up.

Find it online: https://tastytreatpantry.com/coffee-cheesecake/