Coffee Cheesecake
Rich, creamy coffee cheesecake with a buttery biscuit base, silky coffee-infused filling, and a smooth caramel-coffee glaze.
Equipment
Ingredients
Biscuit Base
digestive biscuits (crushed)
250 g
butter (melted)
100 g
Coffee Cheesecake Filling
cream cheese
500 g
whipping cream
250 ml
icing sugar
110 g
instant coffee
2 tbsp
water (hot)
2 tbsp
vanilla extract
1 tsp
gelatin
10 g
water
50 ml
Coffee Cake Layer
sponge cake
100 g
instant coffee
2 tbsp
water (hot)
100 ml
sugar
1.5 tbsp
Coffee Caramel Topping
caramel sauce
150 g
instant coffee
1 tbsp
cream (warm)
1.5 tbsp
Instructions
Prepare biscuit base
Crush digestive biscuits and mix with melted butter. Press firmly into a lined springform tin.
Chill biscuit base
Chill the biscuit base for 20–30 minutes.
Prepare coffee mixture
Dissolve instant coffee in hot water and allow it to cool slightly.
Beat cream cheese mixture
Beat cream cheese with icing sugar and vanilla until smooth. Add coffee mixture and combine.
Whip cream
Whip the cream separately until soft peaks form.
Fold cream into mixture
Gently fold whipped cream into the coffee cheesecake mixture.
Prepare gelatin
Prepare the gelatin and gradually mix it into the filling.
Pour first cheesecake layer
Pour half of the cheesecake mixture over the biscuit base and smooth the surface.
Prepare coffee-soaked cake layer
Dip sponge cake or ladyfingers lightly in the sweetened coffee mixture.
Arrange coffee cake layer
Arrange the coffee-soaked cake pieces over the cheesecake layer.
Add remaining cheesecake filling
Add the remaining cheesecake filling and smooth the top.
Refrigerate cheesecake
Refrigerate for at least 6 hours or overnight.
Prepare coffee caramel topping
Mix caramel sauce with coffee and warm cream until smooth and glossy.
Add caramel topping
Pour the coffee caramel over the chilled cheesecake and spread evenly.
Final chill
Chill for another 30–60 minutes before serving.
Original recipe
Storage
Store in refrigerator. Remove from fridge 10 minutes before serving for best texture.
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