Ingredients
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-
185
-
45
-
-
500
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315
-
3
-
30
-
120
-
2
-
1
-
60
-
-
-
Directions
Cinnamon and Coffee Cheesecake, 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* !, Loved the crust of this cheesecake, though I thought it maybe too sweet with the cheesecake, I was wrong, as the cheesecake really isn’t very sweet so it worked well!! I loved that it didn’t have much sugar (better for me) but both my DS and his girlfriend weren’t fans of this cake because it wasn’t as sweet I agree with Jackie, it was a very runny batter, think it maybe needed an extra 8 ounces of cream cheese based on other cheesecake recipes I’ve made in the past used dark chocolate chips and melted them in a double boiler and then drizzled it up and down the cake I then took a toothpick going the opposite way to get some swirls, had fun making the swirls!!! Thanks for sharing the recipe twissis!! Made for CQ 2014
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Steps
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1
Done
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Preheat Oven to 180c (350f or Gas 4). Grease a 20 Cm (8-In) Rd Spring-Form Cake Tin & Set Aside. |
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2
Done
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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. |
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3
Done
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For Filling ~ Beat the Cream Cheese & Cream in a Bowl. Add Eggs, Flour, Sugar, Coffee & Cinnamon. Beat Together Thoroughly & Pour Onto the Cookie Base. |
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4
Done
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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. |
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5
Done
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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. |
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6
Done
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Note #1: *do not Use* a Moist Variety Choc Chip Cookie For the Base. 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. |
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7
Done
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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. |
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8
Done
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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. |
