Gordon Biersch - Kona Coffee Cheesecake

Gordon Biersch – Kona Coffee Cheesecake

What could be more refreshing on hot summer day than an ice cold coffee? Maybe rich and creamy chilled cheesecake to go with it? I will give you a Plantation Iced Coffee and a cheesecake recipe this week. Two companies in Maui Nui grow coffee and roast beans locally and have retail locations you can visit, they are Coffees of Hawaii on Molokai and MauiGrown Coffee in Maui.

MauiGrown Coffee is the grower of Ka’anapali Estate Coffee located on the West Maui Mountains near the historic town of Lahaina. The 500-acre estate grows four varieties of coffee, they are: Arabica coffee Red Catuai, Yellow Caturra, Typica and the delicious Mokka variety. You can visit the MauiGrown Coffee Company Store and sample their iced and hot coffees at 277 Lahainaluna Road next to the famous Lahaina Smokestack. They are open Monday thru Saturday 6:30 am to 5 pm and closed Sundays. For more information call 808 661-2728 or go to www.mauigrowncoffee.com/

MauiGrown Coffee Store

MauiGrown Coffee Store

MauiGrown Plantation Iced Coffee

MauiGrown Da Small  Kine Bean
Maui Grown Natural Cane Sugar
Haleakala Brand Half and Half

Brew coffee at 1.5 times the regular strength, approximately 12 ounces of grounds for  a 10 cup pot. After brewing and when still hot stir into the coffee one 8 ounce measure of Maui Brand sugar. Chill before serving, stir again and serve over ice with 1-2 ounces of half and half.

MauiGrown Plantation Iced Coffee

MauiGrown Plantation Iced Coffee

The Coffees of Hawaii Café is located at 1630 Farrington Ave in Kualapuu, their phone number is 808 567 9490, their hours are Monday-Friday 7am-5PM, Saturday 8am-8PM, and Sunday 8am-5PM. Go to their website www.coffeesofhawaii.com for details and to purchase coffee.

So you’re probably thinking how does a Kona coffee come from the Coffees of Hawaii Molokai Plantation? Coffees of Hawaii not only grow and processes coffee on Molokai, but they also search the islands of Maui and Hawaii (Kona and Ka’u) for the best unroasted coffee beans possible.  They are roasters by trade as well as growers. They buy green coffee or un-roasted beans and they have developed  “Kona Nightingale” roasted coffee line and  “Pohaku o Kaanapali”  Maui roasted line.

This year, during the months of March and April, Gordon Biersch featured the Malulani, Molokai coffee as their brewed coffee and bought Coffees of Hawaii Kona Nightingale to use in their cheesecake recipe. Gordon Biersch graciously provided the recipe to us.  Their cheesecake is rich, velvety and smooth.  The cheesecake is perfect blend of chocolate, cheese and coffee flavors.  A thick slice is best shared with friends and good cup of Molokai or MauiGrown coffee.

Kona Coffee Cheesecake
Prep Time: 30 minutes
Tools: fine mesh strainer, cheesecloth, 10-inch x 2.5 inches spring form pan and a roasting pan larger and deeper
.5 oz Kona Coffee
6 Tbsp. Water, boiling
1 lbs. Cream cheese, room temperature
3 cups Sugar, granulated
1/2 cup All Purpose Flour
8 Eggs, whole
1 Tbsp. Vanilla extract
4 cups Semi sweet chocolate chips
1.5 cups Chocolate fudge
1.5 cups Oreo crumbs
1/4 cup Butter, melted


Oreo Cookie Crust
Grind the Oreo cookies in a food processor until fine. Combine melted butter and cookie crumbs in a bowl and mix to moisten. Spray the inside of a 10-inch spring form pan with non-stick spray. Press the crumb mixture into bottom of pan only.

Cheesecake Filling
Steep the coffee into the water for 5 minutes, strain the grounds through a fine mesh strainer and then strain through cheesecloth. Discard the grounds and set aside.

Melt the Semi sweet chocolate chips in a bowl over simmering water until all of the chocolate is melted and the chocolate is smooth. Set the melted chocolate aside but don’t let it harden. When ready to use, heat slowly in a microwave.

In a large mixing bowl beat cream cheese until smooth. Add flour and sugar together with the paddle attachment until the sugar has dissolved and the cream cheese is light and fluffy. Add the eggs one at a time while mixing, waiting until the previous egg is well incorporated before adding the next egg. Add the vanilla extract and the strained coffee liquid after the last egg is added.

Separate the batter in half and fold the melted chocolate into one half of the batter. Pour the chocolate half of the batter into the spring form pan in a level layer. Carefully pour the lighter batter over the first layer being careful to keep the bottom layer as level as possible, you may need to spoon some of the batter in the pan. Cover the outside of the pan in a single layer of aluminum foil to make it watertight.

Preheat oven to 325 degrees. Place the cheesecake in the center of the roasting pan. Then pour hot water into the roasting pan filling it up to the level of the cheesecake filling. Bake cheesecake at 325 degrees for 50 minutes until the mixture is set. When cheesecake is done baking, turn off oven and crack door open slightly. Leave the cheesecake in the oven cooling for at least 1 hour. Remove the cheesecake from the oven and allow to cool overnight in the refrigerator before adding the topping. Spread the chocolate fudge evenly over the top of the cheesecake. Cut the cheesecake into 10 pieces.