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Saturday, July 16, 2016

Coffee and cream cheese cake

How to make Coffee and cream cheese cake recipe - Preparation time: approx. 20 minutes (plus baking time)

Makes 14 slices

75 g butter
125 g sponge fingers
1 tbsp cocoa powder
600 g cream cheese
200 g sugar
4 eggs
4 tbsp coffee syrup (see tip)
4 tbsp hazelnut syrup
100 g grated hazelnuts
butter for the baking tin

Pre-heat the oven to 175 °C (Gas Mark 3.5; do not use fan oven settings). Thoroughly grease a springform (24 cm diameter) with butter.

Melt the butter at a low heat. Put the sponge fingers into a freezer bag and crumble with a rolling pin. Knead together with the cocoa powder and melted butter. Turn into the springform and press down firmly. Leave in a cool place.

Mix the cream cheese thoroughly with the sugar and add the eggs, syrup and grated nuts. Turn the filling onto the cake base and bake for around 1 hour. Leave the cake to cool in the tin and only remove from the springform directly before serving.

Instead of buying readymade coffee syrup, why not make your own? Boil 400 g ground coffee with 500 ml water for 20 minutes and stir constantly. Strain, add 450 g sugar and reduce to a syrup consistency. Can be kept in the fridge for several weeks.

Coffee and cream cheese cake recipe
Coffee and cream cheese cake recipe
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