Espresso Cheesecake with Coffee Bean Brittle

Yields1 Serving
 200g amaretto biscuits 600g cream cheese 200 ml sour cream 300 g caster sugar 50 g plain flour 30 ml espresso (cooled) 1 tsp vanilla extract 3 eggs 1 tbsp water 100g whole coffee beans 75g butter
1

Preheat the oven to 160C/320F gas mark 3. Take the cream cheese out of the fridge to bring up to room temperature.

2

Blitz the biscuits to a fine crumb. Melt the butter and combine with the biscuit.

3

Butter a 20cm loose bottom cake tin and place the biscuit mix in the bottom, spreading it to create a thin, even base. Place in the fridge for 30 minutes to harden.

4

 Place the cream cheese, soured cream, espresso, vanilla, sugar and flour in a bowl and beat until smooth. Add the eggs one at a time, making sure each one is fully combined before you add the next.

5

Take the biscuit base out of the fridge and spoon the filling mixture over the top, making sure it is evenly spread. Put in the oven at 160 degrees for 40-45min until it is golden on top and firm to the touch.

6

To make the brittle, put the sugar and the water in a non-stick frying pan and put on a medium/ high heat. Once the sugar water mixture starts to bubble, stir until it is turns golden brown.

7

As soon as the mixture is the desired colour, remove it from the heat immediately. Add the coffee beans and shake the pan gently to ensure all the beans are coated. Pour onto greaseproof paper and place in the fridge to cool and harden.

8

Once cooled, break the brittle up into shards. Put half the shards to one side, and blitz the remainder in a food processor until it is a fine powder.

9

Sprinkle the powder over the top of the cooled cheesecake, and then use the shards for decoration.

CategoryCuisine

Ingredients

 200g amaretto biscuits 600g cream cheese 200 ml sour cream 300 g caster sugar 50 g plain flour 30 ml espresso (cooled) 1 tsp vanilla extract 3 eggs 1 tbsp water 100g whole coffee beans 75g butter

Directions

1

Preheat the oven to 160C/320F gas mark 3. Take the cream cheese out of the fridge to bring up to room temperature.

2

Blitz the biscuits to a fine crumb. Melt the butter and combine with the biscuit.

3

Butter a 20cm loose bottom cake tin and place the biscuit mix in the bottom, spreading it to create a thin, even base. Place in the fridge for 30 minutes to harden.

4

 Place the cream cheese, soured cream, espresso, vanilla, sugar and flour in a bowl and beat until smooth. Add the eggs one at a time, making sure each one is fully combined before you add the next.

5

Take the biscuit base out of the fridge and spoon the filling mixture over the top, making sure it is evenly spread. Put in the oven at 160 degrees for 40-45min until it is golden on top and firm to the touch.

6

To make the brittle, put the sugar and the water in a non-stick frying pan and put on a medium/ high heat. Once the sugar water mixture starts to bubble, stir until it is turns golden brown.

7

As soon as the mixture is the desired colour, remove it from the heat immediately. Add the coffee beans and shake the pan gently to ensure all the beans are coated. Pour onto greaseproof paper and place in the fridge to cool and harden.

8

Once cooled, break the brittle up into shards. Put half the shards to one side, and blitz the remainder in a food processor until it is a fine powder.

9

Sprinkle the powder over the top of the cooled cheesecake, and then use the shards for decoration.

Espresso Cheesecake with Coffee Bean Brittle