Espresso Cheesecake
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h. 15 min.
Ready in
Ingredients
for
- For the base
- 1 ¼ cups all-purpose flour
- 2 Tbsps cocoa powder
- 2 Tbsps instant Espresso powder
- ¼ cup sugar
- ½ cup butter (scant)
- 1 Tbsp cream
- For the topping
- 4 eggs (separated)
- 1 cup sugar (scant)
- 4 ½ cups Ricotta cheese
- 4 Tbsps cold Espresso
- 2 Tbsps lemon juice
- ½ cup Corn starch
Preparation steps
1.
For the pastry, mix together the flour, cocoa, espresso powder and sugar. Add the butter and cream and quickly work to form a shortcrust pastry. If necessary, add a little cold water or flour. Wrap in cling film and chill for around 30 minutes.
2.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line the tin with grease-proof paper.
3.
Roll the pastry out to the size of the base of the tin and lay it in the tin. Prick it all over with a fork.
4.
For the topping, whisk the egg whites with a pinch of salt to form stiff peaks.
5.
Beat the egg yolks with the sugar until foamy. Stir in the ricotta, espresso and lemon juice, and mix through the cornflour. Fold in the egg whites. Spoon the mixture onto the base and smooth the top flat.
6.
Bake in the oven for around 1 hour. If the top of the cake is browning too much, cover with grease-proof paper.
7.
Remove from the oven and leave to cool. Serve sprinkled with finely chopped coffee beans and icing sugar, if desired.
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