I think as we get older we enjoy our desserts more and more
or is it just me craving sweet things? Judging by the reaction
of friends and family to my latest desserts I am not alone.
I love desserts made with coffee. Of course they are not
to everyone's liking. Having been told a coffee flavoured
cheesecake would not work I was determined to give it a go
and this recipe is what I came up with. Those who tried it
admitted it was excellent. It scores 10 out of 10 for taste
and zero for presentation but . . . it has a wonderful rich
taste. Very much a dinner party dessert where you want to
What is more it is simple to make and involves no cooking
nor any great culinary skills.
This recipe is for a specific flavour but you can let your
imagination go and make a variety of different flavours using
other fruit or flavourings. Just make sure you do not have
a lot of juice with the fruit otherwise everything is just
going to end up soggy.
150g wholemeal biscuits
75g demerara sugar
75g butter, melted
500g cream cheese
100g icing sugar
2 tsp vanilla extract
1 tbsp (heaped) Espresso instant coffee powder
200 ml double cream, lightly whipped
Cocoa powder (good quality)
You will need: 25cm spring-form cake tin
biscuits in a large polythene bag and crush until they are
reduced a fine powdery crumb.
the butter. Place the biscuit crumb and demerara in a bowl
and mix together.
the melted butter and mix until evenly incorporated.
out baking paper to cover base of spring-form cake tin.
Line sides with cling film before putting base in place
so the base covers the sides and goes under the base.
add the biscuit mix to the cake tin and smooth out with
a large flat spoon (or similar), pressing down so as to
compact the mix equally across the base.
the cake tin in the fridge and leave to set for about 2
hours.Whip the double cream until it just thickens and stands
a large bowl add the cream cheese, icing sugar, vanilla
extract and coffee and then whisk together.
in the double cream with a spatula until well blended.
the cream cheese mixture over the biscuit base and smooth
to the edges.Sprinkle the top of the cheesecake with Cocoa
powder until completely covered.Put the cheesecake in the
fridge for two to three hours until it is set. Then serve
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