Kitchen Corner

▼

April 1, 2009

Chilled Coffee Cheesecake

It's been long long time I didn't make this cheesecake and I'm recently quite naughty with sweet and rich flavour of desserts. So, I made this to fill my appetite. The cheesecake very creamy with rich coffee flavour and the chopped chocolate beads has enhanced its texture!

Since my biscotti and cookies jar had emptied, I tried the wholewheat cookies recipe from HHB to refill some cookies to the jar. I don't have any pretty cookie cutter so I just cut them into square. It's quite a rustic but I love the country look. The texture is crispy and crunchy! Although the process was a bit troublesome but it's worthwhile! Thanks HHB for sharing a great recipe again!

Chilled Coffee Cheesecake Recipe for 8 inches baking tin or 8 of 5cm chef rings Bottom base: 90g digestive biscuits crumbs 30g oreo biscuits crumbs 75g butter (melted) Fillings: 250g cream cheese 60g sugar 12g instant coffee (dissolve with 1 tablesppon water) 2 teaspoon gelatin (dissolve with 1 tablespoon hot water) 170ml whipping cream 40g chocolate beads Toppings: 150g whipping cream 50g dark bitter chocolate 8 pieces of mocca beans (deco)

Method:

  1. Mix the crumbs and melted butter in a bowl. Press crumbs mixture onto bottom baking pan or little chef rings and keep in the fridge.
  2. In another bowl, beat cream cheese until soften, gradually beat in sugar until the sugar dissolve. Add in the coffee mixture until well blended.
  3. Whisk the whipping cream in another bowl until thicken.
  4. Mix the dissolved gelatin into the coffee mixture until well incorporated. Fold in the in the whipped cream until everything well combine.
  5. Pour into the baking pan or chef rings and chill in the fridge until it set.
  6. After the cheesecake has set. Melt the chocolate with the whipping cream. Pour a thin layer on top of the cheesecake. Let it set in the fridge.
  7. Run a sharp knife at the edge of the cake pan and unmold when everything has set. Decorate with a dollop of whipped cream and go with the mocca bean. Enjoy!

39 comments:

  1. ElyseApril 1, 2009 at 11:44 AM

    Wow, these mini cheesecakes look fabulous. I just got the mini cheesecake pan, and I'm totally going to make this cheesecake in it! I love the digestive biscuit base. How wonderful!

    ReplyDelete
  2. cherry potatoApril 1, 2009 at 12:32 PM

    Hei, your coffee cheesecake looks very nice! Can have one woh?

    ReplyDelete
  3. TINTINApril 1, 2009 at 1:44 PM

    Coffee..yumm, yumm.. the cheesecake are just lovely and i bet it taste heavenly too! Thanks for sharing the recipe, as I don't have the lovely small mould can I use the bigger 8" springform mould for that?

    ReplyDelete
  4. Honey Bee SweetsApril 1, 2009 at 2:23 PM

    Soooo nice your coffee cake! Like those from very posh cafe....envy envy! Must teach me how to do that if we do meet up yeah?!

    ReplyDelete
  5. Happy HomebakerApril 1, 2009 at 3:31 PM

    Hi Grace, your cheesecakes are awesome! How I wish I can have one ;'p

    ReplyDelete
  6. AnonymousApril 1, 2009 at 4:42 PM

    I so love the food spread you have at your blog. Thanks for sharing all the recipes. Will one day try some of them especially the chiffon cake(I am just hopeless at it)

    Keep on baking!

    ReplyDelete
  7. Kitchen CornerApril 1, 2009 at 8:39 PM

    Hi Elyse,
    Hope you'll like this cheesecake and let me know the result ok.

    Hi Cherry Potato,
    Thanks for your lovely words!

    Hi TINTIN,
    Yes, you could use 8" of springform pan. It'll be nice to portion into 8 wedges too!

    Hi Honey Bee Sweets,
    Of course can share with you how to make it. It's not a hard work. You can do it.

    Hi HHB,
    Thanks for your support! It would be my pleasure to serve you this cheesecake!

    Hi Wiz,
    Thanks for dropping at my blog. Hope you'll like the chiffon cakes recipe. Don't feel hopeless, I did fail before and many times too! I could do it and you could do it too! Cheers!

    ReplyDelete
  8. AnonymousApril 1, 2009 at 9:33 PM

    Hi Grace,

    The chocolate beads supposed to be chopped chocolate? And also, where did you buy the mocca beans from?

    Thanks!

    regards,
    Lynn

    ReplyDelete
  9. Happy FlourApril 1, 2009 at 9:41 PM

    Hi Kitchen Corner,

    Your cheesecakes look so nice and tempting. Clap...clap.:P

    ReplyDelete
  10. Kitchen CornerApril 2, 2009 at 12:39 PM

    Hi Lynn,
    You can chop dark chocolate or use the rice chocolate. I find dark chocolate would be much flavourful. I bought the mocca beans from Phoon Huat.

    Hi Happy Flour,
    Thank's for your support!! Cheer!

    ReplyDelete
  11. Food For TotsApril 2, 2009 at 7:30 PM

    These cheesecake reminds me of my 1st baking experience. Since then, I start to love baking. I luv your combination! Hmmmm....simply marvellous!

    ReplyDelete
  12. Passionate About BakingApril 3, 2009 at 8:32 AM

    Hi Grace,
    I've always been a great fan of how you can decor simple food, and made it so elegantly! I'm impressed. The look of this just makes one want to eat it! Can freeze it and give it to me till we meet? Hahaha...;)

    ReplyDelete
  13. Kitchen CornerApril 3, 2009 at 3:01 PM

    Hi Food For Tots,
    Thanks! We ssem to have the similarity. Cheers!

    Hi Jane,
    Hey.. it's not difficult to decor ok. You know how to do it. It might be just the shooting effects give a pretty look. Well, I'll not freeze it for you but make a fresh one for you ok.

    ReplyDelete
  14. TasminApril 5, 2009 at 5:24 PM

    Urms What Whipping Cream did you use and how thick should i whisk it until?

    ReplyDelete
  15. Kitchen CornerApril 6, 2009 at 11:37 AM

    Hi Tasmin,
    Any kind of double cream or whipping cream will do. Whisk till you got the same consistency with the cheesecake mixture. Happy Baking!

    ReplyDelete
  16. TasminApril 6, 2009 at 6:15 PM

    After the chocolate and cream have harden should i still keep it at the fridge ? Because the cheese is becoming too hard and it's difficult to serve for eating.But i'm worried the chocolate will melt if i dont put it in the fridge.

    ReplyDelete
  17. TasminApril 6, 2009 at 10:45 PM

    Phoon Huat doesnt have a 5cm baking ring....where did you bought yours? May i know thanks=)

    ReplyDelete
  18. Kitchen CornerApril 7, 2009 at 10:15 PM

    Hi Tasmin,
    I got my baking ring from the UK. I'm not sure you can get from PH but I saw something similar in Sun Lik. Or you could buy it from the internet at ebay.com.uk.
    This cheesecake has to be chill in the fridge before serving. The texture should be soft and creamy not hard. You could pour the mixture into a big springform pan too. It's nice to cut in wedges as well. Happy Baking!

    ReplyDelete
  19. SusanJune 15, 2009 at 6:44 PM

    Hi grace,

    I hv tried your chilled coffee chessecake and like it so much. About the choco topping, is the consistency supposed to be watery? Because my topping is like choco sauce eventhough after several hour in the fridge. So I ate my cheesecake with choco sauce. Wakaaaka

    Thanks,
    Susan

    ReplyDelete
  20. Kitchen CornerJune 16, 2009 at 9:27 AM

    Hi Susan,
    Glad to know that you like the recipe. As you can see from the picture, the chocolate topping suppose to be set but not harden. If you find it too watery, reduce the cream from 150g to 100 or less to mix with the 50g of chocolate. However, I feel that serving it with choco sauce is also quite a good texture too! Thanks for trying it. Cheers!

    ReplyDelete
  21. TasminJune 16, 2009 at 10:26 PM

    Hi! Its been awhile and urm it holiday time for me and i wanna go to Sun Lik to check out whether they have the 5cm baking ring but im not sure how to go there.I check the internet and it just says 33 seah street.And...can i know what time the shop closes? i tried calling them but they didnt picked the phone.Called at 9pm

    ReplyDelete
  22. Kitchen CornerJune 17, 2009 at 8:02 AM

    Hi Tasmin,
    Perhaps 9pm is too late. You may call a bit earlier before 6pm. The shop is behind the Raffles Hotel. For the cheesecake, if you couldn't find any 5cm baking rings, you could actually make it in a large cake in 8 or 9 inches cake tin.

    ReplyDelete
  23. TasminJune 17, 2009 at 2:43 PM

    Hello! I Got the 5cm baking ring..but i wonder how should i bake a cheesecake using the rings.Do you have any video tutorial?

    ReplyDelete
  24. Kitchen CornerJune 17, 2009 at 2:54 PM

    Hi Tasmin,
    This chilled coffee cheesecake I made didn't require to bake in the oven, it suppose to be chill in the fridge until it set. For other cheesecake which need to be baked shouldn't use these baking ring I think.

    ReplyDelete
  25. TasminJune 17, 2009 at 8:11 PM

    Sorry! I didnt made myself clear =x i mean how should i use the baking ring to make this cheesecake . Am i suppose to put an aluminium foil below the ring or somethnig? because i scare the batter would flow out or something...

    ReplyDelete
  26. Kitchen CornerJune 18, 2009 at 10:34 AM

    Hi Tasmin,
    Before you pour the cheese batter into the cake rings, you need to make the biscuit crumbs for the base first (follow the recipe) and with that base, your batter should not be flown out.

    ReplyDelete
  27. AnonymousJanuary 28, 2010 at 10:01 PM

    HI, what is chef ring? HOw does it look like and where can I get it? Thanks.

    ReplyDelete
  28. Kitchen CornerJanuary 29, 2010 at 8:14 PM

    Hi Anonymous,
    Please check the following links to see the sample of chef rings. Cheers!
    http://culinarybuddy.com/culinary-buddy-professional-grade-tools/

    ReplyDelete
  29. Blessed HomemakerMarch 16, 2010 at 3:50 PM

    I just saw this. Not a fan of coffee but this looks way too delicious. Have shortlisted this recipe ;-)

    ReplyDelete
  30. Mr and Mrs. BeeMay 20, 2010 at 10:21 AM

    Thank you for the reciepe and i would love to try them out soon.

    I do have some questions and hope you can help me with that:

    1) For the whipping cream, diary or non diary type? Can i use the poon huat house brand? Which brand are you using?
    2) Should i whisk the whipping cream to moouse state, soft peak or stiff peak?

    I am a novice in baking and hope you can help me with that. Thanks

    ReplyDelete
  31. Kitchen CornerMay 20, 2010 at 2:14 PM

    Hi Mr and Mrs. Bee,
    I used Anchor diary whipping cream, you could use any brand whipping cream. I think soft peak for this batter will do. Happy baking!

    ReplyDelete
  32. hanushiJuly 18, 2010 at 3:55 PM

    Hi Grace,

    Do you know where I can get the cake wrapper to wrap cake/cheesecake individually?

    ReplyDelete
  33. hanushiJuly 18, 2010 at 3:56 PM

    What is the brand of the instant coffee that you use?

    ReplyDelete
  34. Kitchen CornerJuly 19, 2010 at 3:12 PM

    Hi hanushi,
    I bought the cake wrapper from Bake with Yen in Malaysia. I use Moccona coffee, sometimes others brand depends on what I have on hands. Cheers!

    ReplyDelete
  35. hanushiJuly 19, 2010 at 9:39 PM

    I see.

    Thanks Grace!!

    ReplyDelete
  36. hanushiJuly 19, 2010 at 9:39 PM

    I see.

    Thanks Grace!!

    ReplyDelete
  37. UnknownJanuary 28, 2014 at 3:30 AM

    What is the difference between chocolate beads and chocolate chips thanx

    ReplyDelete
  38. UnknownJanuary 28, 2014 at 3:31 AM

    This comment has been removed by the author.

    ReplyDelete
  39. UnknownJune 10, 2014 at 9:52 PM

    I accidentally came across your blog when I was looking to surprise for my partner with a coffee cheesecake. This was a huge hit. Gosh we all loved it. My partner james said it tasted exactly like his late grandma's coffee cheese cake. I suffer from lactose intolerance. Oh my gosh even I had to have some because everyone was raving about it. It was worth the suffering I followed after. This cake is 'the best' coffee cheesecake ever. Thank you for sharing

    ReplyDelete