Coffee Cheesecake

Coffee Cheesecake

(recipe adapted & modify from Kitchen Corner)

Ingredients:  

base:

90g home made cookies, crush finely
50g melted butter
*Mix crushed cookies with butter. Press them firmly on the base of an 8" pan. Chill in the refrigerator for later use.

cheesecake batter: 

227g Cowhead cream cheese, room temperature

400g Cowhead UHT milk

2 sachets of 3 in 1 instant coffee

4 eggs, separated

60g Blue Jacket Cake Flour

60g sugar  

Method: 

1. Boil milk, cream cheese & instant coffee slightly & use a blender to blend till smooth.

2. Sift in flour & stir until the mixture thicken using a balloon whisk.

3. Whisk in egg yolks one at a time into the cream cheese batter until combined. 

4. Whisk the egg whites till frothy. Gradually add in sugar & whisk till soft peaks form. Fold in 1/3 of the meringue into the cream cheese mixture until combined. Then fold in the rest of the meringue until well combined. 

 

 

 

5. Pour batter into the prepared pan. Steam-bake cheesecake in a preheated oven @ 140C for 1.5hrs. Leave the cheesecake to cool in the oven for 1/2hr with the door ajar. Chill in the fridge for overnight.