Cheesecake with coffee sauce


Gesamtzeit: 1hr 30m
Davon Zubereitungszeit: 30m

Portionen
Für 12 pieces


Ernährungsinformation

Enthält 300 Kcal, 6g Protein, 28g Kohlenhydrate, 18g Fett


Zutaten

  • Base
  • 120 g Guetzli (e.g. apple cookies)
  • 50 g Butter, soft
  • Cream cheese mixture
  • 400 g Doppelrahmfrischkäse (e.g. Philadelphia)
  • 120 g Zucker
  • 3 Eier
  • 1 tbsp Maizena
  • 1 Bio-Orange, use grated zest, set aside 2 tbsp of juice
  • Coffee sauce
  • 100 g Zucker
  • 0.5 dl coffee
  • 0.5 dl Rahm
  • Utensilien
  • One springform pan (approx. 20 cm in diameter), base lined with baking paper, sides greased

Diese Produkte ansehen

Anleitung

  • Base

    Finely crush the biscuits in a plastic bag using a rolling pin or blitz them in a food processor, mix in the butter. Spread the mixture over the bottom of the prepared tin and press down firmly with the base of a glass.
  • Cream cheese mixture

    Combine the cream cheese with all the other ingredients up to and including the orange zest, mix well using the whisk on a hand mixer. Spread over the biscuit base.
  • To bake

    Approx. 1 hr. in the centre of an oven preheated to 160°C. Remove, allow to cool slightly. Remove the tin frame, transfer to a cooling rack and leave to cool.
  • Coffee sauce

    Bring the sugar and reserved orange juice to the boil in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat, pour in the coffee and cream, continue to simmer and stir over a low heat until the caramel has dissolved, reduce for approx. 15 mins., leave to cool. Pour the coffee sauce over the cheesecake before serving.
  • Shelf life:

    Cover the cheesecake (without the sauce) and keep in the fridge for approx. 2 days.

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