Cheesecake with coffee sauce

Cheesecake with coffee sauce

Total: 1 hr 30 Min. | Active: 30 Min.
Nutritional value / piece: 300 kcal
, Fat: 18 g
, Carbohydrate: 28 g
, Protein: 6 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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120 g biscuits (e.g. apple cookies)
50 g butter, soft

Cream cheese mixture

400 g double cream cheese (e.g. Philadelphia)
120 g sugar
3 eggs
1 tbsp Maizena cornflour
1 organic orange, use grated zest, set aside 2 tbsp of juice

Coffee sauce

100 g sugar
½ dl coffee
½ dl cream
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One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased

How it's done

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Finely crush the biscuits in a plastic bag using a rolling pin or blitz them in a food processor, mix in the butter. Spread the mixture over the bottom of the prepared tin and press down firmly with the base of a glass.

Cream cheese mixture

Combine the cream cheese with all the other ingredients up to and including the orange zest, mix well using the whisk on a hand mixer. Spread over the biscuit base.

To bake

Approx. 1 hr. in the centre of an oven preheated to 160°C. Remove, allow to cool slightly. Remove the tin frame, transfer to a cooling rack and leave to cool.

Coffee sauce

Bring the sugar and reserved orange juice to the boil in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, pour in the coffee and cream, continue to simmer and stir over a low heat until the caramel has dissolved, reduce for approx. 15 mins., leave to cool. Pour the coffee sauce over the cheesecake before serving.

Good to know
Shelf life: Cover the cheesecake (without the sauce) and keep in the fridge for approx. 2 days.

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