My most favorite Coffee Cheesecake
This is my husband's famous coffee cheesecake. He got the recipe from his mom, who got it from a friend of hers from who ran a hotel in Ashkelon (or so the story goes...) ** In Israel: Use the Napolean cream cheese for this recipe, not philadelphia.
Servings: 20
Ingredients
- 750 g cream cheese
- 4 eggs
- 1 tsp vanilla
- 1.5 cups sugar
- 400 g sour cream
- Crushed cookies (petite beurre/digestive/choc. chip)
- melted butter
- 2 tsp coffee granules
Instructions
- Crush the cookies/biscuits (you can do this by placing the cookies in a ziplock bag and wacking the bag with a rolling pin. Or placing the cookies in a food processor.)
- Mix crushed cookies with melted butter. Flatten as a base in the tin/dish you will be baking the cheesecake in.
- Mix cream cheese, vanilla, eggs, sugar, and 300g (10.5oz) of sour cream. Pour carefully over the cookie base.
- Bake for 25 minutes at 180 C /350 F degrees until firm around edges. Allow to completely cool.
- Mix remaining sour cream with 2 tsp coffee granules and 1 tbsp sugar.
- Spread the coffee mixture very gently on top of the baked cheese cake and bake for 5 minutes at 180 C /350 F degrees.;
- Cool completely and then cover with plastic wrap and store in fridge until ready to serve.
