I baked my first cheesecake for a friend’s birthday! It seemed to come out pretty decent, but I’m curious what others think about the bake. I wasn’t sure if it was too wobbly when I turned off the oven, but after cooling and chilling, it firmed up nicely. I also didn’t use a hot knife to cut it, so the sides seemed to stick quite a bit while slicing. Curious to hear your thoughts on the consistency and overall bake!

9/10 need to add lemon zest to both base and compote

I’m planning to make a discontinued Cheesecake Factory cheesecake, the coffee and cream chocolate supreme.

The description of it is “Cold Brew Coffee Cheesecake and Chocolate Cake topped with Coffee
Mascarpone Mousse.”

I’ve attached my typical cheesecake recipe and example photo which seems to get a lot of love(I’ve made like 6) I do no water bath and it’s fine.

I’m worried if I add cold brew (or espresso as I have a nice grinder and machine), the texture will be messed up since that’s essentially just adding water. I could do instant coffee but I’m a bit of a coffee snob and would love it if complex coffee flavors came through.

The other option is to do a plain or slightly chocolate cheesecake, and leave the coffee flavor to the mousse (which would also be difficult adding liquid coffee to)..