Easy Baked Coffee Cheesecake
Author: Rob Date Posted:10 April 2014
Coffee and cheesecake were made for each other. A cup of rich Lavazza coffee and cheesecake with a touch of coffee is an even better combination.
The beauty of this coffee cheesecake recipe is that it's so easy to make. You do need to prepare it a day ahead of time, though, so fire up your Lavazza coffee machine, make a cup of your favourite blend and get started now. Tomorrow, your baked coffee cheesecake will be ready to share with family and friends. This recipe serves eight.
250g Granita biscuits
170g butter, melted
500g cream cheese
3/4 cup (175g) caster sugar
2 tablespoons Kahlua (coffee liqueur)
300g sour cream
Coffee and chicory essence
300ml double cream
Start by preheating your oven to 160°C.
While your oven preheats, use your food processor to process 250 grams of Granita biscuits until the crumbs are uniformly fine. Add 170 grams of melted butter and process again until the butter and crumbs are thoroughly combined. Now press the crumbs into a 22cm springform pan, covering the base and up to about 2/3 of the way up the sides. Put the pan in the fridge while you proceed to the next step.
Using an electric beater, beat 500 grams of cream cheese and 3/4 cup (175 grams) caster sugar together until smooth. Beat in 3 eggs and 2 tablespoons of Kahlua or other coffee liqueur. Next, beat in 300 grams of sour cream. Pour the mixture into the biscuit crust lined pan and bake for 1 hour. After it has baked for an hour, turn off the oven, leave the oven door open and leave the baked cheesecake in the oven to cool for another hour. Then put it in the fridge overnight.
Just before you're ready to serve, fold a little of the coffee and chicory essence through 300ml double cream to create a swirl effect. Serve this mixture on top of the individual slices of cheesecake.