Espresso cheesecake

Name: Espresso cheesecake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 40 g Butter or margarine; 300 g ground hazelnuts; 240 g Sugar; 6 TABLESPOONS Espresso or strong coffee; 500 g Low-fat curd; 400 g Double cream cream cheese; 1 package Pudding powder "Vanilla Flavor"; 4 Eggs (size M); 100 g Whipped cream; 7-10 Tbsp Mocha beans; 7-10 Tbsp Grease

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

40 g Butter or margarine
300 g ground hazelnuts
240 g Sugar
6 TABLESPOONS Espresso or strong coffee
500 g Low-fat curd
400 g Double cream cream cheese
1 package Pudding powder "Vanilla Flavor"
4 Eggs (size M)
100 g Whipped cream
7-10 Tbsp Mocha beans
7-10 Tbsp Grease

Directions

1
Melt the fat and let it cool down. Knead 250 g hazelnuts, 40 g sugar, 2 tablespoons espresso and liquid fat. Grease a springform pan (26 cm Ø). Spread the hazelnut mixture on the base and press it down firmly. Chill for about 30 minutes. Mix curd and cream cheese with the whisk of the hand mixer until smooth. Add the rest sugar, pudding powder, eggs and the rest espresso and stir well.
2
Spread the mixture on the hazelnut base. Bake in the preheated oven (electric cooker: 175 °C/ gas: level 2) for 1 hour. Take out the cake, remove from the edge. Sprinkle remaining hazelnuts on the cake. Let the cake cool down in the tin. Whip cream until stiff and fill into a piping bag with perforated spout. Spray cream in tuffs onto the cake and decorate with mocha beans
3
waiting time approx. 1 1/2 hours