Martina W.: "I liked the fun spin on this cheesecake by adding…" Read More
14Ingredients
1020Calories
90Minutes

This classic dish will not disappoint. You will fall in love with our New York Cheesecake with Coffee recipe. It is loaded with flavor and the perfect recipe to switch up your routine. Try out this New York Cheesecake with Coffee recipe and comment below with your thoughts. We love to read users thoughts on our recipes. You can also give this recipe a star rating for others to follow along. We hope you enjoy this New York Cheesecake with Coffee recipe as much as we do!

Ingredients

  • 130 grams biscuits
  • 65 grams butter
  • 1 cup espresso
  • 500 grams cream cheese
  • 3 whole eggs
  • 1/2 cup espresso
  • 180 grams sugar
  • vanilla extract
  • 200 grams plain yogurt
  • 3 tablespoons powdered sugar
  • vanilla extract
  • icing
  • white chocolate
  • cocoa powder

Directions

  1. Prepare the base:
  2. Grease a 22-centimeter round, spring-release cake pan and line the base and sides with baking paper.
  3. Crumble the biscuits in a mixer and add the melted butter.
  4. When the biscuits resemble wet sand pour into the cake pan and cover the base, gently pressing down with a spoon or hand to ensure an even surface.
  5. Add a few teaspoons of coffee and allow to cool in refrigerator for 30 minutes. Set aside
  6. Prepare the filling:
  7. Preheat the oven to 160 degrees Celsius.
  8. In a bowl, add the soft cheese, eggs, sugar, coffee, and vanilla extract.
  9. Mix together well until smooth and pour on to the biscuit base. Gently stir to eliminate any air bubbles.
  10. Place on a baking tray and bake for 40 minutes.
  11. Ensure the mixture sets but does not dry out by checking regularly. It should have a creamy appearance. Adjust cooking time according to your oven.
  12. Once cooked, remove from oven without turning it off.
  13. Mix together the yogurt, sugar, and vanilla and pour onto the cheesecake to form a layer on the top.
  14. Return to the oven for about 15 minutes until set.
  15. Remove from the oven and leave to cool in the pan at room temperature. Then refrigerate overnight.
  16. The next day cover with fondant icing and leave to cool again.
  17. Release the spring and gently remove the outside edge of the pan. Carefully slide the cheesecake on to a serving plate.
  18. Decorate with white chocolate flakes and sprinkle with cocoa powder. Serve cold.
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NutritionView more

1020Calories
Sodium39%DV940mg
Fat109%DV71g
Protein35%DV18g
Carbs28%DV85g
Fiber12%DV3g

PER SERVING *

Calories1020Calories from Fat640
% DAILY VALUE*
Total Fat71g109%
Saturated Fat37g185%
Trans Fat
Cholesterol340mg113%
Sodium940mg39%
Potassium630mg18%
Protein18g35%
Calories from Fat640
% DAILY VALUE*
Total Carbohydrate85g28%
Dietary Fiber3g12%
Sugars64g128%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Martina W. 4 Jun 2015
I liked the fun spin on this cheesecake by adding the coffee flavor. I found it hit just the right note of sweetness and coffee flavor. I was weary of using that much coffee, but it turned out great. The fondant layer really is not all that necessary. It tasted good but would be fine without.