Cinnamon And Coffee Cheesecake
From *a gourmet book of tea and coffee* by lesley mackley, this dessert is so easy-to-fix & so good that it almost has to be made & tasted to be believed. Cheesecakes are rich & i love them, but i find it annoying that they are usually too sweet, too heavy & too large. This cheesecake is less sweet, lighter in texture & more appropriately sized as it is baked in an 8-in rd spring-form cake tin. I modified the butter & sugar amts slightly & gave both us & metric measurements as the recipe did. (time does not include cooling or chilling under refrigeration time) *enjoy* !!
Steps
Preheat oven to 180c.
Grease a 20 cm rd spring-form cake tin & set aside.
For base ~ using a blender or magic bullet , crush the cookies to a fine crumb texture & combine w / melted butter in a bowl.
Using the curved side of a lrg tbsp , press the mixture evenly onto the base of the prepared tin & chill while preparing the filling.
For filling ~ beat the cream cheese & cream in a bowl.
Add eggs , flour , sugar , coffee & cinnamon.
Beat together thoroughly & pour onto the cookie base.
Melt chocolate in a bowl over a pan of hot water.
Drizzle the melted chocolate over the top of the cheesecake.
Using the handle of a tsp , swirl the chocolate over the surface of the cheesecake to create a marbled effect.
Bake for 50-60 min till firm.
Leave to cool slowly in the oven w / the door ajar.
When cooled , carefully release sides of spring-form tin & chill for at least 2 hrs b4 serving.
I used a commercially bought pkg of the crunchy type & they were perfect for the base.
A softer.
Ingredients
chocolate chip cookies, unsalted butter, cream cheese, single cream, eggs, plain flour, caster sugar, strong black coffee, ground cinnamon, chocolate