Coffee Cheesecake Recipe

Preparation

1. 1

   Preheat the oven to 180°C and grease a 24cm diameter springform tin.

2. 2

   Brew a 2-cup (80 mL) espresso. We recommend a high-intensity espresso like Supremo (intensity 10) or Ultimo (intensity 13). Let your coffee cool to add later in the cheesecake preparation.

3. 3

   Put your cookies in a tea towel and use a rolling pin to crush them. Pour your crumbs into a bowl and mix them with the melted butter.

4. 4

   Spread the biscuit mixture over the bottom of the removable pan and press the mixture to make it firmer. This is the base of your cheesecake.

5. 5

   Whisk the cream cheese with a mixer (low speed) for 3 minutes. Slowly add the sugar, a pinch of salt and the flour. Mix well.

6. 6

   Then add the crème fraiche and eggs one at a time. Stop mixing when the mixture is well combined. Be careful not to mix for too long, as the mixture needs to be aerated.

7. 7

   Thoroughly mix the espresso with the mixture.

8. 8

   Spread the coffee cheesecake mixture in the pan, on top of the biscuit base. Gently tap the ground onto the table to remove any air bubbles.

9. 9

   Bake the cheesecake for 15 minutes at 180°C. Then lower the temperature to 110°C for the remaining 40 minutes.

10. 10

    Gently shake the pan when you take the coffee cheesecake out of the oven. If the mixture is firm, your coffee cheesecake is ready!

11. 11

    Leave the cheesecake in the oven, door open, for another hour to cool.

12. 12

    To finish, place the coffee cheesecake in the fridge for at least 6 hours to harden it a little more.

13. 13

    To serve: Grate 50 grams of dark chocolate and sprinkle over cake as a filling. You can even use gourmet chocolate-covered coffee beans for decoration.