Cherry Coffee Cheesecake
Baking can be a tad bit difficult if you get easily distracted and can’t follow instructions. So, when it came to cheesecakes, I was understandably scared of the task ahead of me. Not to mention that the ingredients are quite expensive so I did not want to mess up. I did, a little bit, but I’m not going to tell you about it. The universe blessed me because the Cherry Coffee Cheesecake turned out to be absolutely delicious despite my foolishness.
This Cherry Coffee Cheesecake has three separate procedures to be followed. Instead of writing everything separately I’ve put it all together and mentioned the amount of ingredients in the directions too. Please read the recipe carefully before proceeding.
And make sure that you give enough time and all your attention to this cheesecake. Make it when you have enough time to spare and you’re not worried about impressing someone with your cooking. So, gather all the ingredients and go make this amazing Cherry Coffee Cheesecake.
- 250g of Biscuits
- 3/4 cup of Sugar
- 3 tablespoons of Instant Coffee Powder
- ¼ cup of Butter
- 200g Cream Cheese
- 3 eggs
- 2 teaspoons Vanilla Essence
- 1 tablespoon Cornflour
- 250g Cherries
- ¼ cup water
- 1 tablespoon Lemon Juice
- Preheat oven to 170° C.
- Crush the biscuits into fine crumbs for the base. Mix ¼ cup of sugar, the coffee powder and ¼ cup of butter. The mixture should be smooth and well combined. It should retain its shape when you press it between your fingers.
- Press the mixture into a 9 inch removable bottom tin. Bake at 170° C for 10 minutes. Remove and leave it to cool completely.
- Mix the cream cheese, vanilla essence, another ¼ cup of sugar, and the cornflour. Start whisking one egg at a time. You can blitz the mixture to make sure it is completely smooth.
- Preheat the oven to 175° C. Pour the cream cheese mixture over the cooled down biscuit base. Bake for roughly 18-20 minutes.
- After that leave the oven door slightly open and let the cheesecake rest there for 20 minutes.
- Cut the cherries in half and remove the pits. Add the cherries, ¼ cup of sugar, ¼ cup of water and the lemon juice to a saucepan.
- Bring the mixture to a boil and let it simmer for 5 minutes until the cherries have softened.
- Once the cherry coulis is slightly cool, blend it to make a puree.
- Once both the cheesecake and cherry coulis are cool, pour the cherry mixture on top of the cheesecake. Refrigerate for a minimum of 3-4 hours before you serve.
This coffee and cherry combination was an absolute bomb and I loved it. Do try it out for yourself. Make this Cherry Coffee Cheesecake on a languid evening when you are relaxed. And do yourself a favour, don’t share it with anyone!