BAKED COFFEE CHEESECAKE

 

This rich, baked and chilled cheesecake, flavoured with coffee and orange liqueur, has a woderfully dense, velvety texture and makes a lovely dessert served with single cream. Keep for two days refrigerated. Freeze for up to two months.

Serves 8

6 tbsp butter, plus extra for greasing

1 cupĀ  all purpose flour

1 tsp baking powder

1/4 cup superfine sugar

1 egg, lightly beaten

2 tbsp cold water

single light cream , to serve

For the filling

3 tbsp near-boiling water

2 tbsp ground coffee

4 eggs

1 cup superfine sugar

2 cups cream cheese,at room temperature

2 tbsp orange lequeur

1/3 cup all purpose flour, sifted

1 1/4 cup whipping cream

2 tbsp confectioners sugar, for dusting

1. Preheat the oven to 325F. Grease and line 8in round loose based cake pan with baking parchment.

2. Sift the flour and baking powder into a bowl. Rub in the butter until the mixture resembles fine crumbs.

3. Stir in the sugar, then add the egg and the cold water, and mix to a dough. Press the mixture into the base of the tin.

4. For the filling, pour the water over the coffee and leave for 4 minutes. Strain through strainer.

5.Whisk the eggs and sugar until thick.

6. Using a wooden spoon, beat the cream cheese until softened, then beat in the liqueur, a spoonful at a time.

7. Gradually mix in the whisked eggs. Fold in the flour. Finally, stir in the whipping cream and coffee.

8. Pour over the base and bake for 1 1/2 hours. Turn off the heat. Leave in the oven to go cold with the door ajar.

9. Chill for 1 hour. Remove from the pan and dust with powder sugar.

 

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