coffee cheesecake

Name: coffee cheesecake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 50 g Butter; 100 g Belgian caramel biscuits; 2 Eggs (size M); 300 g Double cream cream cheese; 1/2 package Pudding powder "Vanilla Flavor"; 60 g Sugar; 1/2 TEASPOON ground cinnamon; 2 TEASPOONS soluble coffee; 1 TEASPOON Icing sugar; 7-10 Tbsp Fat and flour; 7-10 Tbsp Freezer bag

AUTHOR
Shirley Vincent

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

50 g Butter
100 g Belgian caramel biscuits
2 Eggs (size M)
300 g Double cream cream cheese
1/2 package Pudding powder "Vanilla Flavor"
60 g Sugar
1/2 TEASPOON ground cinnamon
2 TEASPOONS soluble coffee
1 TEASPOON Icing sugar
7-10 Tbsp Fat and flour
7-10 Tbsp Freezer bag

Directions

1
Melt the butter. Put the biscuits in a freezer bag, seal it and crumble the biscuits finely with a dough roll. Mix the cookie crumbs and butter. Spread them in a greased springform pan (16 cm Ø) sprinkled with flour and press them on as a base.
2
Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Mix cream cheese, pudding powder, sugar, egg yolks, cinnamon and coffee powder well with the whisk of the hand mixer.
3
Fold in the beaten egg white. Pour the mixture into the springform pan. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 45 minutes.
4
Let the cake cool in the mould on a cake rack for about 3 hours. Remove from the mould and dust with icing sugar. Serve.