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Coffee Cheesecakes
Coffee Cheesecakes is a modern British recipe for a classic no-bake cheesecake of a coffee-flavoured cream cheese and mascarpone cheese topping set with gelatine over a crushed amaretti biscuit base. The full recipe is presented here and I hope you enjoy this classic British version of: Coffee Cheesecakes.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Additional Time:
(+over-night chilling)
Serves:
12
Rating: 
Tags : Milk RecipesCheese RecipesCake RecipesBritish Recipes
Coffee Cheesecakes: A British recipe for a no-bake cheesecake of a coffee-flavoured cream cheese and mascarpone cheese topping set with gelatine over a crushed amaretti biscuit base.
Ingredients:
2 tbsp coffee granules
4 sheets of gelatine
80g (3 oz)
amaretti biscuits, crushed
2 tbsp coffee liqueur (eg Tia Maira or Kahlua)
200g (1 cup) cream cheese (or you can use my
home-made cream cheese recipe to prepare your own)
200g (1 cup) mascarpone cheese (or use this site's recipe for
home-made mascarpone)
100g (1/2 cup) caster sugar
320ml (1 1/3 cups) double cream
cocoa powder, for dusting
chocolate-coated coffee beans, to decorate
Method:
Dissolve the coffee in 160ml (2/3 cup) hot water then set aside to cool. Place the gelatine in a bowl of cold water and set aside to soak for 10 minutes, or until softened.
In the meantime, divide the crushed amaretti biscuits between 12 espresso cups or ramekins. Now divide 40ml of the cooled coffee and 1 tbsp of the coffee liqueur between the cups.
Combine the cream cheese, mascarpone and caster sugar in a mixing bowl. Using a hand whisk, beat the ingredients together for about 4 minutes, or until light and creamy. Set aside.
Place half the cream and the remaining cooled coffee in a heat-proof bowl. Set this over a pan of simmering water and gently heat. Squeeze any excess water out of the gelatine and add to the warm cream. Stir until the gelatine has dissolved (about 3 minutes) then take off the heat and pa the mixture through a fine-meshed sieve.
Whisk this mixture into the cream cheese mix along with the remaining coffee liqueur.
Spoon the cheesecake filling mixture into the espresso cups then transfer to the refrigerator and chill over night.
Just before serving, whip the remaining double cream until it stands in stiff peaks. Use this mixture to top the coffee cheesecakes. Garnish with a chocolate-coated coffee bean and serve.
