Coffee cheesecake

    Coffee cheesecake


    4 people made this

    About this recipe: This no-bake cheesecake with coffee and coffee liqueur tastes rich and delicious, and picks you up to boot!

    MarlowMethodistChurch Buckinghamshire, England, UK

    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

    Prep:25min  ›  Extra time:5hr chilling  ›  Ready in:5hr25min 

    1. Lightly butter an 20cm (8 in) loose-bottomed deep cake tin.
    2. 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.
    3. Sprinkle gelatine over 3 tablespoons water. Leave to soak.
    4. Stir the instant coffee and coffee liqueur into 300ml boiling water. Add the soaked gelatine, stirring until dissolved. Stir in brown sugar.
    5. In a blender, whirl the coffee mixture and soft cheese until just smooth.
    6. Lightly whip the cream until softly stiff and fold the cheese mixture into half of it. Turn into the prepared tin. Chill to set.
    7. When set remove from the tin and decorate with remaining cream and coffee beans.
    8. Before serving allow to soften at room temperature.
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