coffee cheesecake with coffee syrup
- 225g store-bought plain chocolate biscuits
- ½ cup (50g) hazelnut meal (ground hazelnuts)
- 60g unsalted butter, melted
- 1 tablespoon coffee beans, finely crushed
- 2 cups (500ml) single (pouring) cream, whipped
- 1⅓ cups (295g) caster (superfine) sugar
- 1⅓ cups (320g) cream cheese, chopped and softened
- 2 cups (480g) fresh firm ricotta
- 5 eggs, at room temperature
- 1½ tablespoons cornflour (cornstarch)
- 1 teaspoon vanilla extract
- ⅓ cup (80ml) coffee liqueur
- ¼ cup (60ml) coffee liqueur
- ¼ cup (55g) caster (superfine) sugar
- 2 tablespoons water
- Preheat oven to 150°C (300°F). Line a 20cm round springform tin with non-stick baking paper. Place the biscuits, hazelnut meal and butter in a food processor. Process into coarse crumbs. Add the coffee beans and pulse to combine. Press the mixture into the base of the tin with the back of a spoon. Refrigerate for 15 minutes.
- To make the filling, place the sugar, cream cheese and ricotta in the cleaned food processor and process until smooth. Add the eggs and process until combined. Place the cornflour, vanilla and liqueur in a small bowl and mix to combine. Add the liqueur mixture to the ricotta mixture and process to combine. Pour into the tin and tap gently to remove any air bubbles. Place on an oven tray and bake for 1 hour or until golden and just set. Turn the oven off. Allow the cake to cool in the oven with the door closed for 30 minutes. Remove from the oven and cool completely.
- While the cake is cooling, make the coffee syrup. Place the liqueur, sugar and water in a small saucepan over medium heat. Bring to a simmer and cook for 5 minutes or until thickened. Allow to cool completely.
- Carefully remove the cheesecake from the tin and place on a cake stand or plate. Top with the whipped cream and drizzle with the coffee syrup to serve. Serves 8–10
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