Coffee cheesecake
(1)
5 hours 25 min
This no-bake cheesecake with coffee and coffee liqueur tastes rich and delicious, and picks you up to boot!
8 people made this
Ingredients
Serves: 8
- 50g (2 oz) butter
- 170g (6 oz) finely crushed gingernut biscuits
- 1 tablespoon powdered gelatine
- 3 tablespoons water
- 4 teaspoons instant coffee granules
- 3 tablespoons coffee-flavoured liqueur
- 300ml (½ pt) boiling water
- 140g (5 oz) soft brown sugar
- 450g (1 lb) full fat soft cheese
- 280ml (10 fl oz) whipping cream
- coffee beans to decorate
Method
Prep:25min ›
Extra time:5hr chilling ›
Ready in:5hr25min
- Lightly butter an 20cm (8 in) loose-bottomed deep cake tin.
- Melt the butter in a pan and stir in the biscuit crumbs. Press firmly into the base of the tin. Cover and place in the fridge until well chilled.
- Sprinkle gelatine over 3 tablespoons water. Leave to soak.
- Stir the instant coffee and coffee liqueur into 300ml boiling water. Add the soaked gelatine, stirring until dissolved. Stir in brown sugar.
- In a blender, whirl the coffee mixture and soft cheese until just smooth.
- Lightly whip the cream until softly stiff and fold the cheese mixture into half of it. Turn into the prepared tin. Chill to set.
- When set remove from the tin and decorate with remaining cream and coffee beans.
- Before serving allow to soften at room temperature.
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Reviews & ratings
Average global rating:
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Reviews in English (1)
0
now i havent tried it but ive made cheesecake before. i think there is no need for gelatine because you can just mix some coffee into the cream mixture. and it doesnt take 5 hours to set only 1 hour for me. and maybe no coffee liquer is needed. - 11 Jun 2017
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