Coffee Cheesecake is a delicious baked cheesecake that would be perfect for morning tea at the office or with the girls. The coffee flavour is distinct but not overdone.
315g macaroon biscuits
90g butter, melted
175g good quality chocolate
900g cream cheese, softened
135g caster sugar
5 tblsp milk
2 teaspoons instant coffee granules
Crush biscuits in a food processor or with the end of a rolling pin until they are fine crumbs. Combine biscuit crumbs and melted butter and mix well. Press into base and up sides of a 23cm springform cake tin. Set aside.
Preheat oven to 175 degrees celsius.
Break chocolate into small pieces and place in a heatproof bowl. Sit bowl of a saucepan of simmering water. Stir chocolate until it is melted and smooth. Remove from heat and set aside to cool slightly.
Using an electric mixer, beat cream cheese until smooth. Gradually add sugar and beat well. Add eggs, one at a time, beat well after each addition. Add melted chocolate, milk and coffee. Beat mixture for a further three minutes.
Pour cheese mixture over biscuit base. Gently shake cake tin to even out mixture. Bake in oven for one hour. Turn oven off and allow cheesecake to cool in oven for a further hour with the door ajar. Remove from oven and sit on a wire rack until cheesecake has cooled completely. Cover and refrigerate for a minimum of four hours.
When cheesecake has chilled, run a flat blade knife around the edge of the cheesecake and loosen sides of tin. Dust with icing sugar just prior to serving.
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