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!

40 comments:

Elyse said...

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!

cherry potato said...

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

TINTIN said...

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?

Honey Bee Sweets said...

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?!

Happy Homebaker said...

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

Wiz said...

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!

Kitchen Corner said...

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!

Anonymous said...

Hi Grace,

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

Thanks!

regards,
Lynn

Happy Flour said...

Hi Kitchen Corner,

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

Kitchen Corner said...

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!

Food For Tots said...

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

Passionate About Baking said...

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...;)

Kitchen Corner said...

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.

Tasmin said...

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

Kitchen Corner said...

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!

Tasmin said...

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.

Tasmin said...

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

Kitchen Corner said...

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!

Susan said...

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

Kitchen Corner said...

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!

Tasmin said...

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

Kitchen Corner said...

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.

Tasmin said...

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?

Kitchen Corner said...

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.

Tasmin said...

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...

Kitchen Corner said...

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.

Anonymous said...

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

Kitchen Corner said...

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

Blessed Homemaker said...

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

Mr and Mrs. Bee said...

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

Kitchen Corner said...

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!

hanushi said...

Hi Grace,

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

hanushi said...

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

Kitchen Corner said...

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!

hanushi said...

I see.

Thanks Grace!!

hanushi said...

I see.

Thanks Grace!!

Wilson Fisher said...

What is the difference between chocolate beads and chocolate chips thanx

Wilson Fisher said...
This comment has been removed by the author.
Joe Kabbaj said...

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Recette crepe
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Recette couscous

Indi Wijesinghe said...

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