If you are a coffee enthusiast and relish a heavenly slice of cheesecake now and again, then this coffee cheesecake recipe is certainly for you. A coffee and cheesecake lover’s dream; this 4-Step recipe is bound to satisfy!
Serves: 8 coffee lovers Prep time: 20 mins Rest time: 4 hours
- 180 grams Tennis or digestive biscuits
- 80 grams butter
- 2 Ristretto coffee capsules OR 30ml hot water and 3 tbsp instant coffee
- 2 tbsp granulated sugar
- 300 grams cream cheese (you can use low, medium or full fat)
- 80 grams icing sugar
- 1 tsp vanilla extract
- 250 ml heavy cream
- Walnut halves or dark chocolate to decorate
- Cheesecake Base: Grease a round loose bottom cake tin and place a piece of baking paper around the bottom. Place biscuits in a bag and crush them with a rolling pin or use a blender until biscuits form a breadcrumb consistency. Gently melt the butter in a small pan over a low heat and stir in the crushed biscuits, ensuring they absorb all the butter. Put the biscuit crumbs into the cake tin and use a metal spoon and your fingers to press the biscuit crumbs down firmly and evenly. Allow to chill in the fridge for about 1 hour until set.
- Coffee Flavouring: If you are using Ristretto coffee capsules, then run each capsule until you have 30ml then add sugar. If using instant coffee, then combine the hot water with the coffee and granulated sugar in a small bowl. Stir to remove any lumps, then allow to cool.
- Cheesecake Filling: Place the cream cheese, icing sugar and vanilla extract in bowl then whisk until smooth. Pour in the double cream and continue beating until the entire mixture is combined. Then carefully fold in the coffee mixture. Evenly spread the cream cheese mixture over the biscuit base. Ensure that there are no air bubbles by smoothing the top of the cheesecake with a knife or spoon. Place the cheesecake into the fridge for 4 to 6 hours. Coffee cheesecake results will be even better if left to stand overnight!
- Cheesecake Topping: Before serving your masterpiece, remove from fridge and allow the cheesecake to return to room temperature. Remove cake from its tin and decorate with walnut halves or dark chocolate.