🍰 Desserts & Recipes5 min read

Espresso Cheesecake

Rich, silky cheesecake on an Oreo crust with cold brew concentrate and a dark chocolate ganache.

Rich, silky cheesecake on an Oreo crust, infused with Nørse cold espresso concentrate and finished with a dark chocolate ganache.

Ingredients

01
Preheat oven to 325°F (165°C). Mix Oreo crumbs, melted butter, and salt. Press into the base of a 9-inch springform pan. Bake for 10 minutes, then cool.
02
Beat cream cheese and sugar together until smooth. Mix in flour.
03
Add the Nørse cold espresso concentrate and heavy cream, mixing until combined.
04
Add eggs one at a time, mixing on low speed after each addition. Do not overmix.
05
Pour the filling over the cooled crust. Bake for 55–65 minutes until the edges are set but the centre has a slight wobble.
06
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
07
For the ganache: heat 60 ml cream until simmering, pour over chopped chocolate. Let sit 2 minutes, then stir smooth. Pour over cheesecake before serving.

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NORSE Note

Replace the ¼ cup of brewed espresso with ¼ cup (60 ml) NORSE 8:1 concentrate — same volume, bolder flavour. No dilution needed.

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