Cinnamon and Coffee Cheesecake |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 8 |
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From *A Gourmet Book of Tea and Coffee* by Lesley Mackley, this dessert is so easy-to-fix & so good that it almost has to be made & tasted to be believed. Cheesecakes are rich & I love them, but I find it annoying that they are usually too sweet, too heavy & too large. This cheesecake is less sweet, lighter in texture & more appropriately sized as it is baked in an 8-in rd spring-form cake tin. I modified the butter & sugar amts slightly & gave both US & metric measurements as the recipe did. (Time does not include cooling or chilling under refrigeration time) *Enjoy* ! Ingredients:
185 g chocolate chip cookies (finely crushed ' 6 oz, see note) |
45 g unsalted butter (melted ' 1 1/2 oz) |
500 g cream cheese (1 lb or 2 cups) |
315 ml single cream (10 oz or 1 1/4 cups) |
3 eggs (beaten) |
30 g plain flour (sifted ' 1 oz or 1/4 cup) |
120 g caster sugar (4 oz or 1/2 cup) |
2 tablespoons strong black coffee |
1 teaspoon ground cinnamon |
60 g chocolate (in pieces & dark preferred ' 2 oz) |
Directions:
1. Preheat oven to 180C (350F or Gas 4). Grease a 20 cm (8-in) rd spring-form cake tin & set aside.
2. FOR BASE ~ Using a blender or magic bullet, crush the cookies to a fine crumb texture & combine w/melted butter in a bowl. Using the curved side of a lrg tbsp, press the mixture evenly onto the base of the prepared tin & chill while preparing the filling.
3. FOR FILLING ~ Beat the cream cheese & cream in a bowl. Add eggs, flour, sugar, coffee & cinnamon. Beat together thoroughly & pour onto the cookie base.
4. Melt chocolate in a bowl over a pan of hot water. Drizzle the melted chocolate over the top of the cheesecake. Using the handle of a tsp, swirl the chocolate over the surface of the cheesecake to create a marbled effect.
5. Bake for 50-60 min till firm. Leave to cool slowly in the oven w/the door ajar. When cooled, carefully release sides of spring-form tin & chill for at least 2 hrs b4 serving.
6. NOTE #1: *DO NOT USE* a moist variety choc chip cookie for the base. I used a commercially bought pkg of the crunchy type & they were perfect for the base. A softer cookie will make the base too buttery & soft.
7. NOTE #2: I did not have the right size spring-form pan, so I made mine in a 9-in pie plate but do not recommend this unless you are able to use a deep-dish pie plate of that size. I still had filling left after pouring it onto the base & up to 3/4-in from the rim, so I put the balance of filling in 2 ramekins.
8. NOTE #3: The base & filling are both very quick & easy fixes, but I honestly found the marbling effect on the surface tedious for what it contributed. Choc is wonderful w/coffee, cinnamon & this cheesecake ~ but frankly a thin stream of choc syrup will do equally well for the taste & presentation.
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