Coffee Cream Cheesecake

This recipe is from Fantastic Cheesecake by Alex Goh. According to the recipe, this is supposed to be a 9” cake, using a 9” width by 1cm thickness vanilla sponge cake as a base. I used an 8” width by 1cm thickeness sponge cake (trimmed some away from the edge) as a base and made this into an 8” cake, no problem to fit in at all. I forgot to get an ornament for the cake, so hubby made this bunch of firecrackers on new year eve for me. Without counting, guess how many little firecrackers made up the bunch here? Hehe... it's a lucky number.





Coffee Cream Cheesecake
(8" cake pan)

For the base:
20cm round by 1cm thickness vanilla sponge cake

Ingredients for the cheese filling:
60g milk
1 tbsp instant coffee powder
1-1/2 tbsp gelatin
60g water
250g cream cheese, room temperature
200g condensed milk
2 tbsp Kahlua (Optional)
150g whip topping cream, whipped
70g ground almonds, toasted


Method:

1. Cook milk and instant coffee powder until it boils. Set aside to cool.

2. Dissolve gelatin with water, in a double-boiler. Add it into (1) and mix until well blended.

3. Beat cream cheese, condensed milk and kahlua until light and fluffy. Add the coffee gelatin mixture from step (2). Mix until well blended.

4. Fold in whipped cream and mix until well incorporated.

5. Place cake base onto the bottom of 20-cm cake mould. Pour the cheese filling over the cake and smooth the surface. Then sprinkle toasted ground almonds on top. Refrigerate for 5 hours.

6. Unmould and decorate as desired.