Coffee cheesecake

from Home Cooking Rocks

This is a light and soft cheesecake, almost like a custard but much creamier. If you want something more firm (Coffee Beans and Tea Leaf’s version is much firmer), reduce the amount of cream by half.

Makes a 10-inch cake.

Ingredients:

For the crust:

28 Oreo cookie sandwiches
1/4 c. of melted butter

For the filling:

2 blocks of cream cheese, or a total of 500 g., at room temperature
1 c. of white sugar
4 tsps. of good quality coffee granules
4 extra large eggs
1-1/2 c. of whipping cream (reduce to 3/4 for a firmer cheesecake)
1 c. of all-purpose (single) cream (again, reduce to half for a firmer cheesecake)

To garnish:

1/2 tsp. of cocoa powder
1 tsp. of powdered sugar

Preheat the oven to 350F.

Take two large squares of foil and wrap the bottom of a 10-inch springform pan. You”�re going to bake the cheesecake in a water bath and you really don”�t want the water to seep into the pan.

Pulverize the Oreo cookies, including the sweet filling. You can do this with a food processor, a rolling pin or even a mortar and pestle. Add the melted butter to the cookies. Mix well. Dump the cookie mixture into the springform pan. Level off the cookie mixture with the back of a spoon, pressing lightly to make a firm crust. Chill in the fridge until needed.

Disperse the coffee granules in 40 ml. of hot water.

Place the softened cream cheese in a mixing bowl. With a wire whisk or an electric mixer, whisk the cream cheese until light in texture. Add the sugar. Mix until smooth.

Add the eggs, one at a time, mixing after each addition. Pour in the whipping cream and the all-purpose (single) cream.

Next, pour in the coffee mixture. Mix gently until smooth and the coloring is even.

Take the crust-lined springform pan out of the fridge. Place the pan in a larger pan. Pour the cheese mixture over the crust.

Pour enough hot water into the larger pan to reach halfway up the height of the pan. Bake the cheesecake for an hour and 45 minutes. The center should be jiggly. Leave the cake in the oven to cool completely. Then, chill in the fridge for a couple of hours.

Before serving sprinkle the cake with powdered sugar and cocoa powder. Slice the cheesecake into wedges. Serve cold.