Coffee Cheesecake Recipe
Category: Desserts
Servings: 1
Ingredients
| Ingredient | Quantity |
|---|---|
| Digestive biscuits | 180g |
| Butter | 100g |
| Instant coffee | 1 tablespoon |
| Sugar | 1 tablespoon |
| Water | 50ml |
| Cream cheese (spreadable) | 500g |
| Sugar | 120g |
| Heavy cream | 200ml |
| Water | 50ml |
| Instant coffee | 2 tablespoons |
| Gelatin sheets | 10g |
| Cream cheese (spreadable) | 200g |
| Powdered sugar | 2 tablespoons |
| Water | 1 tablespoon |
| Instant coffee | ยฝ tablespoon |
| Coffee beans | As needed |
Instructions
-
Prepare the Biscuit Base:
Begin by preparing the base for your coffee cheesecake. Take the digestive biscuits and place them in a food processor. Pulse until they are finely ground. Transfer the biscuit crumbs to a mixing bowl. In a small saucepan, melt the butter over low heat. Once melted, allow it to cool slightly before pouring it slowly into the bowl with the biscuit crumbs. Stir everything together until the mixture is well combined. -
-
Prepare the Cake Pan:
Grease a 22 cm (8.6-inch) springform cake pan. Cut a circle of parchment paper to fit the bottom of the pan, and cut two strips of parchment paper to line the sides. Place these in the pan to ensure easy removal of the cheesecake once itโs set. -
Form the Base:
Press the biscuit and butter mixture into the prepared cake pan using the back of a spoon or a flat object. Make sure itโs evenly distributed and compacted. To help it set quickly, place the pan in the refrigerator for 30 minutes or in the freezer for 10 minutes. -
Make the Coffee Syrup:
While the base sets, make the coffee syrup. In a small bowl, combine the hot water and sugar, and then add the tablespoon of instant coffee. Stir until the coffee dissolves completely. -
Soak the Base:
Take the biscuit base out of the refrigerator and gently brush the surface with the coffee syrup using a pastry brush. This will infuse the base with a rich coffee flavor. Return the pan to the refrigerator and let the base rest for at least another 25 minutes. -
Prepare the Coffee Gelatin Mixture:
Soak the gelatin sheets in a small amount of cold water for a few minutes to soften. In a saucepan, heat 50ml of water over low heat. Add the remaining two tablespoons of instant coffee and 70g of sugar, stirring constantly to dissolve the sugar and coffee. Once dissolved, add the softened gelatin sheets and stir until completely melted and incorporated. Remove the mixture from the heat and set aside to cool slightly. -
Whip the Cream:
In a separate bowl, use an electric mixer or stand mixer to whip the heavy cream with the remaining sugar until it forms soft peaks. -
Make the Cream Cheese Coffee Mixture:
In a large mixing bowl, combine the cream cheese and the cooled coffee mixture. Stir until smooth and well combined. Add the whipped cream to this mixture and fold it in gently, using a spatula to keep the texture light and airy. -
Assemble the Cheesecake:
Once the biscuit base is fully set, remove the pan from the refrigerator. Pour the cream cheese and coffee filling over the biscuit base, spreading it evenly across the surface with a spatula. -
Decorate the Cheesecake:
To decorate the cheesecake, mix the remaining cream cheese with powdered sugar and a little instant coffee dissolved in water. Place this mixture in a piping bag fitted with a star-shaped nozzle. Pipe small rosettes of cream around the edge of the cheesecake and in the center. If desired, add coffee beans on top of each rosette for an extra touch of decoration. You can also opt for chocolate-covered coffee beans for an added indulgence. -
Set the Cheesecake:
Refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely. -
Serve:
Once the cheesecake is fully set, remove it from the pan and transfer it to a serving plate. Slice and serve chilled, enjoying the perfect balance of creamy coffee flavor in each bite.
Nutritional Information
(Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 5g |
| Carbohydrates | 28g |
| Fat | 24g |
| Fiber | 1g |
| Sugars | 19g |
This coffee cheesecake combines the rich flavors of coffee and creamy cheese with a biscuit base that adds the perfect amount of crunch. Its indulgent and smooth texture, complemented by the aromatic coffee decorations, makes it a standout dessert for any occasion. Whether youโre entertaining guests or enjoying a quiet evening at home, this cheesecake is sure to impress!
