Baked Coffee Cheese Cake

Baked cheesecake is one of my favourites! I modernised my version of the New York Classic by adding a little coffee.

the(anonymous)chef

Baked Coffee Cheese Cakes

Ingredients

Filling
2 250g Philadelphia cream cheese *
1/2 cup sugar
1 tsp vanilla paste
2 tsp coffee extract
50 ml Mr Black coffee liqueur
2 eggs

Crust
170g digestive biscuits crushed
85g butter melted

Instructions

Heat oven to 150 C

Combine the melted butter and crushed biscuits into a medium Mason Cash bowl.

Firmly press the biscuit mixture into a Bakemaster fluted pie pan.

Using a Cuisinart stand mixer, beat cream cheese, sugar, vanilla, coffee extract and Mr Black with mixer on 4 until blended. Add eggs; beat just until blended.

Pour into crust.

Bake 40 min, or until centre is almost set. Turn off oven, leave cheesecake in the oven to cool for 2 hours. If you open the door whilst it is cooking or cooling in the oven you risk the top cracking.

Remove from oven to cool completely. Then place in the fridge in the pan for at least 3 hours.

The cake tastes best served at room temperature.

* I always use high quality branded ingredients. Don’t cheap out on the cream cheese as it is the core ingredient of the cake.

Recommended Product
Chasseur
Cake Stand Blue
More Info
Recommended Product
Mason Cash
Cane Mixing Bowl
More Info

follow the(anonymous)chef on instagram

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s