Coffee Cheesecake

The cattle pulled in close to the windbreaks. They know what is coming. Three days of farrier work. Two ranches in the county. Eleven horses. The body is tired in the right way.

Patrick on the porch in the afternoon. Coffee in the good cup. The cottonwoods. Tuesday meeting in Roundup. Eight regulars. Three vets. I do not lead. I show up.

Beef stew this week. Chuck cubed. Browned. Slow simmered with carrots and potatoes. Cornbread on the side.

The week held. The work continues.

A reader emailed about the elk chili recipe. Asked what beer to use if non-alcoholic was not available. I wrote back: any beer is wrong if you don't drink. Use stock.

The Tuesday Roundup AA meeting was eleven this week — three new guys from a referral. The room was full. The coffee was strong.

The wood pile is half what it was at Thanksgiving. I will split another cord on Saturday. The cord will be ready by next winter. The wood always is.

A neighbor's heifer was choking on a corn cob. I drove over with my emergency kit. Cleared the cob with a length of garden hose. The heifer recovered. The neighbor brought a pie the next day.

Storm came through Friday night. Thunder. The dog hid under the bed. The kids slept through it. The cattle bunched up by the windbreak. Standard.

Mr. Whelan from down the road came over Saturday with a story about a horse he sold in 1979. The story took an hour. I listened. He needed someone to tell it to.

Took a walk to the river before supper Tuesday. The cottonwoods were silver. The water was running. I did not think much. I just walked.

Wrote a blog post Friday night. The first one in two months. About making chili in a snowstorm. Short. Practical. Posted it. Forgot about it.

Mended the chute hinge Wednesday. Welder was finicky. Got it on the third try. Patrick used to do this. I do it now.

Truck started cold Tuesday. Twelve below. Battery is the original. I will replace it before next winter. I always say I will replace it before next winter. I never have.

Hauled three bull calves to the auction yard Wednesday. Got a fair price. Came home. Counted the cash. Put it in the ranch account.

Worked on the truck Saturday afternoon. Plugs and wires. Two hours. Hands black with grease. Came in. Showered. Ate.

Drove the back fence line Saturday. Two posts down from elk. Replaced them in the morning. The fence held the rest of the week.

The barn cats are doing their job. Down to one mouse this week, in the feed shed. The cats brought it to the porch as proof. They are professionals.

Listened to the cattle market report on AM radio while I worked the shop. Beef is up. Feed is up. The math is the math.

The Musselshell was clear Sunday. Could see trout in the deeper pools. Did not fish. Just watched.

Drove to Billings for parts Friday. Stopped at the cemetery on the way home. Stood for ten minutes. Came home.

Hank, the dog, herded the chickens by accident. He apologized in the way dogs apologize — eyes down, tail low. The chickens were unimpressed.

Three days of horses this week. The work is meditative. The horses know. The owners pay. The cycle holds.

The beef stew took care of the week. The cornbread held up. But Saturday night, after splitting wood and fixing the truck and standing at the cemetery longer than I planned, I wanted something that wasn’t fast — something that took patience and rewarded it. The coffee in this cheesecake is the same reason I drink it plain: no apology, nothing hidden, just what it is. Made it while the dog was still apologizing to the chickens. It was ready by the time the fire settled.

Prep Time: 25 min | Cook Time: 1 hr 10 min | Total Time: 5 hrs 35 min (includes chilling) | Servings: 12

Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar (for crust)
6 tablespoons unsalted butter, melted
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar (for filling)
3 large eggs
1/2 cup sour cream
2 tablespoons strong brewed coffee, cooled
1 tablespoon instant espresso powder
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Whipped cream, for serving (optional)

Instructions

Preheat and prep. Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan tightly with two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
Make the crust. In a medium bowl, stir together graham cracker crumbs, 1/4 cup sugar, and melted butter until the mixture resembles wet sand. Press firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes, then set aside to cool.
Dissolve the espresso. Stir the instant espresso powder into the brewed coffee until fully dissolved. Set aside.
Beat the filling. Using a stand mixer or hand mixer on medium speed, beat the softened cream cheese until completely smooth, about 2 minutes. Add 1 cup sugar and beat until light and well combined, scraping down the sides as needed.
Add eggs and dairy. Beat in eggs one at a time on low speed, mixing only until each is just incorporated — do not overmix. Add sour cream, espresso mixture, vanilla, and salt. Mix on low until smooth and uniform.
Water bath bake. Pour filling over the cooled crust. Place the springform pan inside a large roasting pan. Pour hot water into the roasting pan until it reaches 1 inch up the side of the springform pan. Bake at 325°F for 55 to 65 minutes, until the edges are set and the center jiggles slightly when nudged.
Cool gradually. Turn off the oven. Crack the oven door open and let the cheesecake rest inside for 1 hour. Remove from the water bath, run a thin knife around the edge of the pan, and let cool to room temperature on a wire rack.
Chill and serve. Cover loosely and refrigerate for at least 4 hours, or overnight. Remove the springform ring, slice with a warm knife, and serve with whipped cream if desired.

Nutrition (per serving)

Coffee Cheesecake — Something Worth Sitting Down For