Coffee Toffee Cheesecake
I needed something quick, easy and yummy for a colleague's birthday this week and after poking through my cupboards to see what I still had lying around at home, I came up with this...
For the crust
1 package of cookies of your choice (I used caramel cookies)
about 50g butter, melted
100g toffee bread spread or syrup
For the cheesecake
3 p. cream cheese
1 p. sour cream
4 eggs
2 tps. vanilla extract
75g sugar
2 tbsp flour
2 tbsp instant coffee
1 tsp cinnamon
100ml toffee syrup
1. Line the bottom of a spring pan with parchment paper. Melt the butter and pour over the finely crushed cookies. Mix together with a fork or spoon until the cookie crumbs are really moist. Press the crumbs evenly to the bottom of the spring pan and put the pan into the fridge for 15 minutes.
2. Warm the toffee bread spread or syrup until it gets quite liquid and pour it over the cookie base. While the toffee cools down again, prepare the filling.
3. Dissolve the instant coffee in about 1-2 tbsp of hot water.
4. Put all the ingredients for the filling in a bowl and mix until smooth. Really, don’t worry about a right order or anything, just mix it all up. Pour the batter over the cookie crust.
4. Bake on 160°C for 75 minutes, then turn off the oven, open the door slightly and leave in the oven for another half hour or so.
5. Decorate as desired.
For more, go visit my blog!
For the crust
1 package of cookies of your choice (I used caramel cookies)
about 50g butter, melted
100g toffee bread spread or syrup
For the cheesecake
3 p. cream cheese
1 p. sour cream
4 eggs
2 tps. vanilla extract
75g sugar
2 tbsp flour
2 tbsp instant coffee
1 tsp cinnamon
100ml toffee syrup
1. Line the bottom of a spring pan with parchment paper. Melt the butter and pour over the finely crushed cookies. Mix together with a fork or spoon until the cookie crumbs are really moist. Press the crumbs evenly to the bottom of the spring pan and put the pan into the fridge for 15 minutes.
2. Warm the toffee bread spread or syrup until it gets quite liquid and pour it over the cookie base. While the toffee cools down again, prepare the filling.
3. Dissolve the instant coffee in about 1-2 tbsp of hot water.
4. Put all the ingredients for the filling in a bowl and mix until smooth. Really, don’t worry about a right order or anything, just mix it all up. Pour the batter over the cookie crust.
4. Bake on 160°C for 75 minutes, then turn off the oven, open the door slightly and leave in the oven for another half hour or so.
5. Decorate as desired.
For more, go visit my blog!