It's been long long time I didn't make this cheesecake and I'm recently quite naughty with sweet and rich flavour of desserts. So, I made this to fill my appetite. The cheesecake very creamy with rich coffee flavour and the chopped chocolate beads has enhanced its texture!
Since my biscotti and cookies jar had emptied, I tried the wholewheat cookies recipe from HHB to refill some cookies to the jar. I don't have any pretty cookie cutter so I just cut them into square. It's quite a rustic but I love the country look. The texture is crispy and crunchy! Although the process was a bit troublesome but it's worthwhile! Thanks HHB for sharing a great recipe again!
Chilled Coffee Cheesecake Recipe for 8 inches baking tin or 8 of 5cm chef rings
Bottom base:
90g digestive biscuits crumbs
30g oreo biscuits crumbs
75g butter (melted)
Fillings:
250g cream cheese
60g sugar
12g instant coffee (dissolve with 1 tablesppon water)
2 teaspoon gelatin (dissolve with 1 tablespoon hot water)
170ml whipping cream
40g chocolate beads
Toppings:
150g whipping cream
50g dark bitter chocolate
8 pieces of mocca beans (deco)
Method:
- Mix the crumbs and melted butter in a bowl. Press crumbs mixture onto bottom baking pan or little chef rings and keep in the fridge.
- In another bowl, beat cream cheese until soften, gradually beat in sugar until the sugar dissolve. Add in the coffee mixture until well blended.
- Whisk the whipping cream in another bowl until thicken.
- Mix the dissolved gelatin into the coffee mixture until well incorporated. Fold in the in the whipped cream until everything well combine.
- Pour into the baking pan or chef rings and chill in the fridge until it set.
- After the cheesecake has set. Melt the chocolate with the whipping cream. Pour a thin layer on top of the cheesecake. Let it set in the fridge.
- Run a sharp knife at the edge of the cake pan and unmold when everything has set. Decorate with a dollop of whipped cream and go with the mocca bean. Enjoy!
