MINI ESPRESSO CHEESECAKES
INGREDIENTS
For the cookie base:
20 round chocolate cookies, finely crushed
¼ cup butter, melted
For the cheesecake:
340g cream cheese, softened
1/3 cup sour cream
½ cup white sugar
1 tsp vanilla essence
2 eggs
1/4 cup condensed milk
3 tbsp brewed Jacobs Gold Smooth & Mild Freeze-Dried Instant Coffee
For the ganache:
180g semi-sweet chocolate, finely chopped
½ cup cream
1 tbsp brewed Jacobs Gold Smooth & Mild Freeze-Dried Instant Coffee
Shaved chocolate for garnish, optional
Steps
Preheat the oven to 160C and line a cupcake tin with cupcake liners, spray the inside with baking spray and set aside.
In a bowl, combine the crushed cookies with the melted butter.
Divide the mixture evenly into the liners and press into the base of each mould.
Place in the freezer to firm in a large bowl, whisk the cream cheese and sour cream together using an electric whisk until smooth.
Add the sugar and vanilla, whisk to combine
Gradually whisk in one egg at a time, do not over mix
Using a spatula, fold in the condensed milk and coffee.
Pour the mixture into the moulds and bake for 25 minutes in water bath
Remove the pan from the oven, cool completely then place in the fridge for 2 hours to firm.
In the meantime, make the ganache; place the chocolate in a bowl.
Heat the cream in saucepan until simmering, pour the hot cream over the chocolate and stir to melt
Once cheesecakes are set, top with a dollop of ganache and chocolate shavings.
Talking points:
Placing the cheesecakes in a water bath to bake, prevents the cheesecake filling from baking too fast and curdling.
Add more coffee granules to the cheesecake filling or ganache if you enjoy an intense coffee flavour