17 April 2009

Great combination of creamy white chocolate and coffee, damn it’s taste so good...

  • 200g double chocolate chip cookies
  • 40g butter, melted
  • 200g white chocolate
  • 200g light cream cheese
  • 2 large eggs
  • 1.5 tsp instant coffee granules/powder
  • 1tsp caster sugar
  • Pouring cream to serve (optional)
Preparation :
  1. Preheat the oven to 170C
  2. Grease and line the base of a 15 cm loose-bottomed or spring-clip cake tin.
  3. Crush the biscuits to a crumb either in a food processor or in a plastic food bag using a rolling pin.
  4. Melt the butter and mix into the biscuits.
  5. Tip into the cake tin and pack down with a potato masher or the back of a large spoon.
  6. Melt the chocolate in the microwave gently or in a bowl over a saucepan of simmering water.
  7. Once melted, leave to cool for 5 minutes before adding the cream cheese.
  8. Beat with a wooden spoon until smooth.
  9. Mix in the eggs and then pour on top of the cheesecake base in the tin.
  10. Mix the coffee granules/ powder with the caster sugar and 1.5 tbsp of hot water until dissolved.
  11. Spoon over the top of the cheesecake and swirl with the handle of a teaspoon.
  12. Place the tin on a baking tray and bake in the oven for 1 hour, until the middle of the cheesecake is just set. Remove from the oven and leave to cool.
  13. Serve at room temperature, with pouring cream if you love too.


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