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.
Prep Time20 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 20 minutes mins
Servings: 20
- 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
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.