- 250g cream cheese
- 250g mascarpone cheese
- 225ml double cream
- 3 eggs
- 150g dark chocolate, min 70% cacao solids
- 100g white cane sugar
- 1 tbsp white wheat flour
- 1 tsp good instant coffee
- 1 tsp vanilla extract
- 2 tsp hot boiled water
- 150g wholemeal cookies (or any other for crust)
- 50g unsalted butter
Rather straightforward to make but delicious and velvet smooth coffee cheesecake. You will need to prepare 21cm baking tray .A non-stick baking tray will help as you won’t need to grease it with butter in the first place.
- Mix the ingredients for base first, which is oatmeal cookies (or digestives, no chocolate) so it’s consistency resembles wet sand. Crash it in a bowl or easier – mix in blender
- Put it in the baking tray and make sure it covers whole base, press it firmly to make sure it’s ‘solid’. You may use the spoon. Then put it away for 15 minutes to the fridge so it cools down
- Preheat the oven to 150°C (130° no fan). Yes, that’s right, it should be relatively low as we want to bake the cheesecake longer and don’t burn it before it’s ready. It’s rather moist thus the temperature
- Dissolve instant coffee in 2 teaspoons of hot boiling water
- Prepare the cheesecake mixture now. Mix following ingredients: mascarpone, cream cheese, 150ml double cream, 100g sugar, 1tbsp white all purpose flour (wheat) and vanilla extract for the smooth mixture. Next add 2 eggs and 1 yolk only and add the coffee and mix thoroughly.
- Take out cooled down base crust from the fridge. Transfer cheesecake mixture on top of it. Distribute evenly. Smooth out. Bake for around 1 hour 30 min. Cheesecake should be set on sides and slightly loose in the middle. Wait until it cools down, the leave in the fridge overnight so it firms up, well at least for couple of hours.
Next day I gueess
- Prepare chocolate coffee ganache (fancy name for ‘chocolate’ glaze, topping). Take 75ml of cream, add dark chocolate (min 70% cacao solids chocolate), 1/2 spoon of instant coffee for the coffee flavour. Chocolate should be broken down to smaller pieces but I guess it’s obvious, right.
- Also 2-3 drop of an organic orange extract could add a bit of twist to our chocolocate / coffee cheesecake ganache (optional)
- Warm up the cream until slowly until the chocolate is fully melted. Don’t forget to stir, be careful not too burn the mixture.
- Slightly cool down the mixture – it still needs to be smooth and relatively velvety so you can cover the coffee cheesecake. Optionally you can sprinkle it with the cacao before serving.
Don’t like the ganache or in hurry, short on some of the ingredients? Well, you can omit the procedure and simply dust coffe cheesecake with icing sugar. It’s going to be eqaully delicious, I assure you 😉