Ingredientes para White Chocolate Espresso Cheesecake
- Chocolate Cookies
- 100g unsalted butter
- Instant Coffee Powder
- 2 tbsp hot water
- 500g cream cheese
- Caster Sugar
- 4 large eggs
- 100ml double cream
- White Chocolate
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Cómo preparar White Chocolate Espresso Cheesecake
- Preheat oven to 160°C (320°F).
- Crush 250g digestive biscuits into fine crumbs using a food processor.
- Melt 100g unsalted butter. Add to biscuit crumbs and mix until well combined.
- Press mixture firmly into the base and up the sides of a greased 22cm springform tin. Refrigerate while preparing the filling.
- Filling: In a small bowl, dissolve 2 tbsp instant espresso powder in 2 tbsp hot water. Set aside.
- Beat 500g cream cheese and 150g granulated sugar with an electric mixer until smooth and creamy.
- Beat in 4 large eggs one at a time, ensuring each is fully incorporated before adding the next. Mix gently.
- Gently fold in the cooled espresso mixture.
- Pour filling into prepared crust.
- Drizzle the remaining espresso mixture over the top and swirl gently with a skewer to create a marble effect.
- Bake for 40-45 minutes, or until the cheesecake is set around the edges but the center still jiggles slightly. Cover loosely with foil if the top browns too quickly.
- Turn off the oven and leave the cheesecake to cool in the oven with the door slightly ajar for 1 hour.
- Topping: In a heatproof bowl set over a pan of simmering water (double boiler), melt 200g white chocolate with 100ml double cream. Stir until smooth.
- Remove from heat and let cool slightly before spreading evenly over the cooled cheesecake.
- Refrigerate for at least 8 hours, or preferably overnight.
- Before serving, dust with cocoa powder and garnish with chocolate-covered espresso beans.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
126g
Fat
146g
Carbs
14g
