1cupssingle cream(again, reduce to half for a firmer cheesecake)
1teaspoonof cocoa powder
1teaspoonof powdered sugar
Preheat the oven to 300F.
Take two large squares of foil and wrap the bottom of a 10-inch springform pan as tightly as you can. You’re going to bake the cheesecake in a water bath and you really don’t want the water to seep into the pan. So, press the foil as closely to the sides of the pan as you can and make sure there are no air pockets where water can enter.
Pulverize the Oreo cookies, including the sweet filling. You can do this with a food processor, a rolling pin or even a mortar and pestle. Add the melted butter to the cookies. Mix well. Dump the cookie mixture into the springform pan. Level off the cookie mixture with the back of a spoon, pressing lightly to make a firm crust. Chill in the fridge until needed.
Disperse the coffee granules in 40 ml. of hot water.
Place the softened cream cheese in a mixing bowl. With a wire whisk or an electric mixer, whisk the cream cheese until light in texture. Add the sugar. Mix until smooth.
Add the eggs, one at a time, mixing after each addition.
Pour in the whipping cream, single cream and coffee mixture
Fold gently until smooth and the coloring is even.
Take the crust-lined springform pan out of the fridge. Place the pan in a larger pan. Pour the cheese mixture over the crust.
Pour enough hot water into the larger pan to reach halfway up the height of the pan.
Bake the cheesecake for two-and-a-half to three hours. The center should be jiggly. Leave the cake in the oven to cool completely. Then, chill in the fridge for a couple of hours.
Before serving sprinkle the cake with powdered sugar and cocoa powder. Slice the cheesecake into wedges. Serve chilled.
Coffee Cheesecake printed from https://casaveneracion.com/coffee-cheesecake/ for personal use only. Not for republication nor distribution.