Coffee Burnt Cheesecake

25 mins
Serves 1
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Directions

  1. 1Prepare cream cheese at room temperature and stir with a spatula until soft, then mix in the sugar.
  2. 2Prepare cream cheese at room temperature and stir with a spatula until soft, then mix in the sugar.
  3. 3Prepare cream cheese at room temperature and stir with a spatula until soft, then mix in the sugar.
  4. 4Gradually add the eggs, then add vanilla extract.
  5. 5Gradually add the eggs, then add vanilla extract.
  6. 6Gradually add the eggs, then add vanilla extract.
  7. 7Continue with whipping cream and sift in cornstarch until well mixed.
  8. 8Continue with whipping cream and sift in cornstarch until well mixed.
  9. 9Continue with whipping cream and sift in cornstarch until well mixed.
  10. 10Finally, add the espresso.
  11. 11Finally, add the espresso.
  12. 12Finally, add the espresso.
  13. 13Bake in a preheated oven at 230°C for 25 minutes (using a 15cm pan).
  14. 14Bake in a preheated oven at 230°C for 25 minutes (using a 15cm pan).
  15. 15Bake in a preheated oven at 230°C for 25 minutes (using a 15cm pan).

Ingredients

  • 350 gr creamcheese at room temperature
  • 350 gr creamcheese at room temperature
  • 350 gr creamcheese at room temperature
  • 85 gr sugar
  • 85 gr sugar
  • 85 gr sugar
  • 3 eggs
  • 3 eggs
  • 3 eggs
  • 0.5 tsp vanilla extract
  • 0.5 tsp vanilla extract
  • 0.5 tsp vanilla extract
  • 170 ml whipping cream
  • 170 ml whipping cream
  • 170 ml whipping cream
  • 10 gr cornstarch
  • 10 gr cornstarch
  • 10 gr cornstarch
  • 15 ml espresso
  • 15 ml espresso
  • 15 ml espresso

Equipment

spatulaoven15cm baking pan
Coffee Burnt Cheesecake | Clip Recipe