Monday, 21 November 2011
This recipe came from a girl I met in Darwin, who was a part of my original mothers group. She loved to bake. I have kept the recipe for over seven years. It's a sensational cheesecake. Not too sickly. Ideal for desert, or to serve with the coffee it takes it's flavour from.
The lovely husband, who is generally not much of a fan of deserts, is partial to a slice of cheesecake. And he is a coffee lover. He has asked me to make him a cheesecake on more than one occasion, so yesterday I indulged him. I dug this recipe out and it came out as perfectly as I remember eating it before.
675g Philadelphia Cream Cheese ( I used the extra light one)
3 tablespoons cornflour
1 teaspoon of vanilla essence
225g caster sugar
1 strong short black (or two teaspoons of instant coffee disolved into 2 tablespoons of hot water, cooled.)
250ml light thickened cream, whipped
250g Marie or Granita biscuits, crushed finely in a food processor
115g butter, melted
1. Preheat oven to 150`c
2. Mix together crushed biscuits and melted butter. Press mixture firmly onto base and sides of a lightly greased 20cm spring-form tin or loose bottom tin. Refrigerate until required
3. Blend the cream cheese in a food processor or stand mixer until smooth
4. Add the eggs one by one, until combined
5. Keeping the processor/mixer on low, add the cornflour, the vanilla and the sugar
6. Add the coffee
7. Remove the mixture from the processor and tip into a large bowl & set aside.
8. Whip the cream. Then, ssing a whisk, combine the whipped cream with the cheese mixture.
7. Tip all this into the cheesecake base and bake for 25 minutes
8. Leave to cool, then refrigerate to chill.
If you do try this, let me know how you go?
And if you have any other sensational cheesecake recipes, I'd love you to share...