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Cheesecake with coffee sauce
30 m active | 1 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 300
  • Fat about 18g
  • Carbohydrates about 28g
  • Protein about 6g
This is needed
This is needed for 12 pieces
  • 120 g biscuits (e.g. apple cookies)
  • 50 g butter, soft
Cream cheese mixture
  • 120 g sugar
  • 3 egg
  • 400 g double cream cheese (e.g. Philadelphia)
  • 1 tbsp Maizena cornflour
  • 1 organic orange, use grated zest, set aside 2 tbsp of juice
Coffee sauce
  • 100 g sugar
  • 0.5 dl cream
  • 0.5 dl coffee
  • One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
Finely crush the biscuits in a plastic bag using a rolling pin or blitz them in a food processor, mix in the butter. Spread the mixture over the bottom of the prepared tin and press down firmly with the base of a glass.
Cream cheese mixture
Combine the cream cheese with all the other ingredients up to and including the orange zest, mix well using the whisk on a hand mixer. Spread over the biscuit base.
To bake
Approx. 1 hr. in the centre of an oven preheated to 160°C. Remove, allow to cool slightly. Remove the tin frame, transfer to a cooling rack and leave to cool.
Coffee sauce
Bring the sugar and reserved orange juice to the boil in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, pour in the coffee and cream, continue to simmer and stir over a low heat until the caramel has dissolved, reduce for approx. 15 mins., leave to cool. Pour the coffee sauce over the cheesecake before serving.

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