Coffee & Cheese....

I attempted to make a baked cotton cheesecake last week using a recipe from a local published cookbook and followed everything to the dot. But.....the bottom part was 'soggy'. I consulted my baker sister and apparently cheesecake is a very sensitive cake and I gave it a 'shock' when I invert it to cool down instead of letting it cool in the oven for another hour or so..Well, I followed what was being told in the cookbook. Hmmm this means we sometimes cannot follow 100% of what is written. From the picture, it looks so pretty but only the top part was edible. Going to attempt again one day.

So...its back to chilled or non-bake cheesecake again and this time I tried out this recipe from a blogger (sorry,,couldn't remember which blog..). The only baking needed here was a sponge cake. Hmmm the taste of coffee is just nice and it goes very well with the cream cheese. For coffee lovers, you might want to give this a try.

Coffee Cream Cheesecake

1 Sponge cake (slice into 2 pcs)
Filling: 250g Cream Cheese
          200g Condensed milk
          150g whipping cream, whipped
          1 tbsp instant coffee + 2 tbsp hot water
          1 3/4 tbsp gelatine + 50ml water

1) Bloom gelatine in water for 2 mins before double boil until gelatine dissolves.
2) Mix instant coffee with hot water. Set aside.
3) Beat Cream cheese and condensed milk until smooth & creamy. Mix in coffee mixture. Mix well.
4) Beat in dissolved gelatine.
5) Fold in whipping cream.
6) Place 1 piece of sponge cake into a spring form pan and pour 1/2 of the filling. Place another piece on top and pour the remaining filling.
7) Chill in fridge 5 hours or overnight and decorate as desire.