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- Recipes
- desserts
- Cheesecake with coffee sauce
Cheesecake with coffee sauce
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
Base
- 120 g biscuits (e.g. apple cookies)
- 50 g butter, soft
Cream cheese mixture
- 120 g sugar
- 3 eggs
- 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
Tools
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- One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased
And that's how it's done
And that's how it's done
Base
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.
