CAFE LATTE CHEESECAKE RECIPES

CAFE LATTE CHEESECAKE RECIPE - COOKEATSHARE

Cafe Latte Cheesecake Recipe - CookEatShare image

Provided by Global Cookbook

Number Of Ingredients 5

Ingredients

2 x (8-oz) pkgs. cream cheese, softened
1/2 c. granulated sugar
2 lrg Large eggs
1/3 c. brewed double-strength coffee at room temperature
1 x prepared graham cracker crumb crust (6 ounces or possibly 9 inches) Whipped cream garnish, optional Preheat oven to 350 degrees.

Steps:

Beat the cream cheese and sugar in a large bowl. Add in the Large eggs and coffee and mix till well blended. Pour the mix into the crust. Bake for 35 to 40 min or possibly till the center is almost set. Cold completely on a wire rack. Chill for at least three hrs or possibly overnight. Cut into slices to serve. Garnish with whipped cream, if you like. Store leftover cheesecake in the refrigerator.

Nutrition Facts : ServingSize 731 g, Calories 2080, FatContent 165.11 g, TransFatContent 0.0 g, SaturatedFatContent 90.56 g, CholesterolContent 916 g, SodiumContent 1595 g, CarbohydrateContent 119.36 g, FiberContent 0.0 g, SugarContent 115.23 g, ProteinContent 39.3 g

LATTE CHEESECAKE RECIPE | NESCAFÉ | UK & IE

Latte Cheesecake Recipe | Nescafé | UK & IE image

Latte Cheesecake with Rich Chocolate Glaze

Provided by NESCAFE.COM

Number Of Ingredients 18

Ingredients

For the base:
70g unsalted butter or baking spread (min. 70% fat)
175g light digestive biscuits
For the filling:
600g light cream cheese
115g caster sugar
3 medium eggs
2tsp pure vanilla extract
200ml half fat crème fraiche (contains milk)
1tbsp cornflour
3tbsp NESCAFÉ GOLD BLEND dissolved in 3tbsp hot water
For the chocolate glaze:
100ml double cream
1tsp caster sugar
70g dark chocolate, chunks
Required equipment
23cm (9in) round loose-bottomed cake tin
Allergens in this recipe: Flour, Eggs, Milk

Steps:

(1) Preheat the oven to 160°C, (140°C for fan ovens) Gas Mark 3 and set the shelf just below centre. (2) Lightly grease and base line the cake tin. Wrap the outside of the tin in a double layer of foil (to make a water-tight seal around the base). (3) Make the base: Blend the biscuits in a food processor or mixing bowl, to fine crumbs and pulse/mix in the butter. Lightly press into the tin making an even layer. Chill.
(4) Make the filling: Blend the cream cheese and sugar together in a food processor. Add the eggs, one at a time, with the processor running on low speed. Add the vanilla and crème fraiche. Mix the cornflour into the liquid coffee to make a smooth paste and add this to the egg mixture. Blend until smooth. (5) Pour the cheesecake filling onto the biscuit base. Stand the wrapped tin in a deep roasting tin. Pour hot water to come halfway up the sides of the cheesecake tin. Bake in the centre of the oven for 30 minutes.
(6) Turn the oven off, partially open the door and leave the cheesecake in the oven for 15 minutes to set. This helps to avoid the top cracking. Remove to a rack to finish cooling and then refrigerate for at least 4 hours before serving. (7) Make the ganache topping: Heat the cream with the sugar until almost boiling. Pour over the chocolate and stir until melted. Leave to cool and thicken slightly. Pour onto the centre of the top of the cheesecake and tilt to spread evenly. Allow to set.

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