1tbsp instant coffee, dissolved in 2tbsp boiling water, and cooled
500g mascarpone cheese
500ml creme fraiche
3 heaped tbsp icing sugar
200g plain chocolate, finely grated
4tbsp coffee liqueur
100g white chocolate, curled for decorating
Instructions
Preheat oven to 190C. Grease and base-line a deep
23cm/9in springform cake tin
Put the butter and brown sugar in a bowl and beat
until the mixture is light and creamy. Add the
eggs gradually, beating after each addition. Add
flour, and gently fold it into the mixture, with
half the coffee liquid, using a metal spoon.
Scrape the mixture into the tin, using a spatula
Bake for 20-25mins until cake springs back when
pressed lightly and a skewer inserted into the
middle of the cake comes out clean. Remove the cake
from the oven and leave to cool completely
put the mascarpone cheese, creme fraiche, icing
sugar and remaining coffee liquid in a bowl, and
beat until mixture is light and creamy. Fold in
half the grated chocolate. Drizzle the coffee
liqueur over the sponge cake, and top with the
coffee cream, smoothing over the top. Scatter
white chocolate curls over the top to decorate.
Refrigerate for at least 2hrs, then remove
cheesecake from tin and place on serving plate
Originally Submitted
1/22/2011
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