White Chocolate Espresso Cheesecake
A fabulous cheesecake for my collection! Creamy baked cheesecake with coffee swirls and a white chocolate topping, Yum! Prep time does not include overnight refrigeration.
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INGREDIENTS
Nutrition- 250g plain chocolate cookies
- 150
Filling
- 2tablespoons instant coffee powder
- 1tablespoon hot water
- 3
- 3⁄4cup caster sugar
- 3
Topping
- 1⁄4cup cream
- 150
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DIRECTIONS
- Blend or process cookies until finely chopped.
- Add butter and combine.
- Press mixture evenly over base and sides of a greased 22cm springform tin.
- Cover and refrigerate whilst preparing filling.
- Filling: Dissolve coffee in hot water.
- Beat cream cheese and sugar until smooth, then beat in eggs one at a time until just combined.
- Pour mixture over cookie base in tin.
- Spoon coffee over top and use a skewer to gently swirl coffee mixture in, creating a marble type pattern.
- Cook in a moderate oven (180°C) for about 40 minutes or until just set.
- Cover the top lightly with foil if its becoming too brown.
- Cool in oven with door ajar.
- Topping: Pour cream into a small saucepan.
- Bring to the boil and remove from heat.
- Add chocolate and stir until chocolate is melted and incorporated.
- Spread topping over the top of cooled cheesecake and refrigerate overnight.
- Serve cheesecake with a dusting of cocoa powder and decorated with chocolate coffee beans.
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