Mini coffee cheesecake
If you like cheesecake and coffee, this recipe will be right up your street. The subtle coffee flavour harmonises perfectly with the tangy taste of the cheesecake.
Ingredients
1 small cake (diameter: approx. 18 cm)| 25 g | butter, melted |
| 100 g | digestive biscuits, crushed into crumbs |
| 1 pinch | salt |
| 50 g | sugar |
| 20 g | cornstarch |
| 230 ml | Emmi CAFFÈ LATTE Cappuccino (1 cup) |
| 200 g | cream cheese |
| 2 | eggs |
Preparation
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Mix the butter with the biscuit crumbs and salt.
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Tip the biscuit mixture into a small springform pan and press down well with a glass. Spread it halfway up the sides of the pan. Place in the refrigerator.
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Heat the sugar and the cup of Emmi CAFFÈ LATTE Cappuccino in a pan. Add the cornstarch and continue to heat, stirring constantly, until the mixture thickens.
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Remove from the heat immediately and continue to beat for a minute longer. Add the eggs one at a time, followed by the cream cheese, and beat with a whisk until you have a smooth, creamy mixture.
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Pour the mixture into the springform pan and place in a cold oven. Set the oven to 180°C and bake for 60 minutes. Switch off the oven and let it cool down with the cheesecake inside.
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Place the cheesecake in the refrigerator and leave to cool for at least 4 hours.
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Top with chocolate sauce and serve.
