This week, we’re showcasing a few of our favourite coffee-flavoured recipes. Today, we take a look at a Coffee Hazelnut New York Cheesecake with Caramelised Espresso Syrup creation. Plus, you’ll learn how to make a delightful Iced Mocha with Baileys Foam.
Coffee Hazelnut New York Cheesecake with Caramelised Espresso Syrup Recipe
Serves 10-12
Prep and cook time 2 hrs (plus cooling, chilling)
Ingredients
100 gm butter, melted, plus extra for greasing
225 gm dark chocolate digestive biscuits
50 gm toasted, skinless hazelnuts, plus 70gm extra chopped to serve
4 250 gm cream cheese, at room temperature
300 gm sour cream
125 ml (½ cup) cooled espresso
1 tbsp vanilla bean paste
275 gm (1¼ cups) caster sugar
5 large eggs
Double thick cream, to serve
Caramelised espresso syrup
275 gm (1¼ cups) caster sugar
60 ml (¼ cup) water
150 ml espresso
Method
1. Grease and line a 23cm springform tin. Place biscuits and 50gm hazelnuts into a food processor and pulse until finely chopped. Add melted butter and pulse to combine. Evenly press mixture into base of tin. Chill in the fridge for 10 minutes or until firm.
2. Preheat oven to 150°C. Process cream cheese, sour cream, espresso and vanilla bean paste in a food processor until smooth. Add sugar and continue to process until well combined.
3. Add eggs, one at a time, until smooth and incorporated. Pour mixture over crust in the springform tin.
4. Pour boiling water into a large deep baking dish and place onto lower shelf of oven. Place cake tin onto the middle shelf and bake for 55 minutes or until cheesecake wobbles slightly in the centre and the surface is lightly golden. Turn off the oven and leave the door closed for 5 minutes, then place a wooden spoon into the door to leave it ajar and allow it to cool for a further 30 minutes. This will prevent the surface from cracking. Remove from oven and allow to cool completely before covering and chilling in the fridge overnight.
5. To make the caramelised espresso syrup, stir sugar and water in a saucepan over medium-low heat until sugar dissolves. Increase heat to medium and boil, without stirring, for 8-10 minutes until mixture becomes golden, brushing down sides of pan with water if sugar crystals start to form. Once the syrup is deep caramel in colour, slowly stir in the espresso. Allow the syrup to simmer for 2-3 minutes, then remove from heat and set aside to cool completely.
6. Serve cheesecake with espresso syrup, double thick cream and hazelnuts.
Iced Mocha with Baileys Foam Recipe
Serves 2
Prep time 15 mins
Ingredients
200 ml thickened cream
60 ml (¼ cup) Baileys Irish Cream
250 ml (1 cup) coffee, chilled
80 ml (⅓ cup) chocolate syrup
200 ml oat milk
2 scoops coffee ice-cream
Ice, to serve
Method
1. In a large bowl, beat the cream and Baileys until soft peaks form.
2. Combine coffee, chocolate syrup and oat milk in a jug.
3. Divide ice-cream between two glasses and top with ice. Pour in mocha mixture and spoon over Baileys cream to serve.
Coffee-Flavoured Recipes
• Mille-feuille with Espresso Crème Pâtissière + Ginspresso Martini
• Coffee-infused Madeleines + White Chocolate Macadamia Affogato