Coffee Cheesecake Ingredients Crust: 14 pcs oreos 1/8 c melted butter For the filling: 1 block of cream cheese, 250

gram, room temperature ½ - ¾ c white sugar 2 tsp – 3 tsp of coffee granule, melted in 20-30 ml hot water 2 large eggs ½ - ¾ c whipping cream (reduce to ½ c for firmer cheesecake) ½ c all-purpose cream (reduce to 1/3 c for firmer cheesecake) To garnish: ½ tsp cocoa powder 1 tsp white sugar Procedure: 1. Preheat oven to 350F or 177C 2. Pulverize the oreo cookies, including the sweet filling. You can do this with the food processor, rolling pin or mortar and pestle. 3. Add the melted butter into the cookies. 4. Dump the cookie mixture into a 10 inch pan then level it off with the back of the spoon. 5. Chill in the fridge until needed. 6. Place the softened cream cheese in a mixing bowl. Whisk the cream cheese until light texture. Add the sugar. Mix until smooth. 7. Add the eggs one at a time, then pour in the whipping cream and all purpose cream. 8. Next, pour in the coffee mixture. Mix gently until smooth and the coloring is even. 9. Then, pour in the mixture to the pan with the oreo crust. 10. Pour enough hot water into the larger pan to reach halfway up the height of the pan. Bake the cheesecake for an hour and 45 minutes. The center should be jiggly. Leave the cake in the oven to cool completely. Then, chill in the fridge for a couple of hours. 11. Before serving sprinkle the cake with powdered sugar and cocoa powder.

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