Directions
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Preheat the oven to 325°F (160°C).
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In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Use a fork or your hands to mix until the texture resembles wet sand. Press the mixture into the bottom of a 9-inch springform pan firmly to form the crust. This step is crucial as a well-pressed crust will hold its shape while baking.
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In a separate bowl, add the softened cream cheese. Beat it until smooth using a hand mixer or a whisk. Gradually add the powdered sugar while mixing continuously until well incorporated and fluffy. Slowly add the brewed coffee and vanilla extract, and mix until everything is combined into a creamy filling.
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In another bowl, whip the heavy cream using a mixer until stiff peaks form. This step is key to achieving that light and airy texture. Once whipped, gently fold this cream into the cream cheese mixture using a spatula, ensuring you don’t deflate the whipped cream.
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Pour the cheesecake filling over the prepared crust in the springform pan. Use a spatula to smooth the top. The filling should spread easily, creating a wonderful surface for the cheesecake.
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Bake in the preheated oven for 50-60 minutes or until the center is set but still slightly jiggly. The cheesecake continues to firm up as it cools, so don’t worry if it looks a tad underbaked.
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Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour. This gradual cooling process helps prevent cracking on the surface, keeping your cheesecake beautiful.
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Once cooled, remove the cheesecake from the oven and refrigerate for at least 4 hours, or ideally overnight, before serving. This allows the flavors to meld beautifully.
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