Mini Espresso Cheesecake Recipe
This mini Espresso Cheesecakes that will take your love of coffee and cheesecake to new heights!
Time: 2-3hours
Recipe by Thando Manyoni
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 Jacobs Gold Smooth & Mild
- Freeze-Dried Instant Coffee mixed with ½ cup boiling water
- For the ganache;
- 180g semi sweet chocolate, finely chopped
- ½ cup cream
- 1 tbsp Jacobs Gold Smooth & Mild
- Freeze-Dried Instant Coffee
- Shaved chocolate for garnish, optional
- Sea salt flakes for garnish, optional
How To Make Mini Espresso Cheesecake
- Preheat the oven to 160C and line a square cake tin with baking paper and set aside.
- In a bowl, combine the crushed cookies with the melted butter. Pour the mixture into the prepared tin and press into the base evenly with the back of a glass. Place in the freezer to firm.
- Meanwhile 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 over the chilled cookie base 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. Add the Jacobs Gold Smooth & Mild Freeze-Dried Instant Coffee and stir until dissolved.
- Pour the hot cream over the chocolate and stir to melt. Set aside to cool slightly.
- Once cheesecakes are set, top with a dollop of ganache and allow the ganache to set in the fridge for a few minutes.
- Remove from the tin and cut into desired size and serve with some chocolate shavings and a sprinkle of sea salt flakes.