Espresso Cheesecake


My family LOVES cheesecake.  Traditionally we always made lemon cheesecake as almost every yard I grew up in had a lemon tree in the back yard. Plus the fact that my Pappa and my brother love anything Lemon, it was always a special treat in our home.  In the last decade we have had to change and improvise due to my Mamma developing an allergy to citrus.  This recipe is delicious and it’s rare there are any leftovers.  Enjoy !!!


Ingredients:
Filling:
500gm Philadelphia Cream Cheese
3/4 cup Castor Sugar (fine ground)
1/4 cup hot water (or hot espresso coffee)
1/4 cup Instant Espresso Coffee
1/2 cup Full Cream Milk
1.5 T-spoons Powdered Gelatine
3/4 cup hot water
1/2 cup heavy cream
Base:
200 gm Biscuts
1/3 cup melted butter


Method:
Crush the biscuits to the consistency you desire. The finer you crush the biscuits the easier it will be to cut later.  Line a spring form cake tin on the base and lightly grease the sides with cooking spray.


Add the melted butter to the crushed biscuits.


Mix until all the crumbs are coated in the butter.


Firmly pack the biscuits into the tin and place into the fridge to set while you prepare the filling.


Add the 1/3 cup of hot water to a double boiler.  Sprinkle the gelatine over the liquid and place onto the stove. (This is a soft set cheesecake, if you prefer it firmer then add more gelatine at this time.)


Work over a moderate heat until the gelatine has fully dissolved.  Leave the gelatine over the hot water to remain viscous until you are ready for it.


Place the cream into the mixer and beat until it forms soft peaks.


Add the instant coffee to the 1/4 cup of hot water (or espresso).


Mix well until it has fully dissolved.


When the cream looks like this and has soft peaks, place to one side in another bowl.


Into the mixer add the Cream Cheese.


Beat until smooth and creamy.


Add the coffee mixture, sugar and the milk.  Continue to beat.


Beat until well combined and add in the gelatine and mix until well combined.


Fold in the whipped cream.  1/3 of the cream at a time to try and keep as much air in the mixture as possible.


Mix gently until all these streaks disappear.


Pour into the refrigerated base.

The cheesecake should be smooth on the top, if not gently smooth down.


Place into the fridge and allow to set overnight.


Remove from the fridge when ready.  The mixture is set when it doesn’t wobble when moved or when lightly pressed doesn’t give.  (This is a soft cheesecake so don’t press to hard! )


Gently release the spring form tin. If your cake should stick like mine did use a hot knife and carefully run it around the tin to release it.


Garnish with coffee beans, chocolate shavings or chocolate coated coffee beans and ENJOY !!!!

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