Baked coffee cheesecake

Name: Baked coffee cheesecake
Ingredients: 30 ml/2 tbsp icing (confectioners’) sugar, for dusting; 300 ml/½ pint/1¼ cups whipping cream; 40 g/1½ oz/⅓ cup plain (all-purpose) flour, sifted; 30 ml/2 tbsp orange liqueur; 450 g/1 lb/2 cups cream cheese, at room temperature; 225 g/8 oz/generous 1 cup caster (superfine) sugar; 4 eggs; 30 ml/2 tbsp ground coffee; 45 ml/3 tbsp near-boiling water; single (light) cream, to serve; 30 ml/2 tbsp cold water; 1 egg, lightly beaten; 50 g/2 oz/¼ cup caster (superfine) sugar; 5 ml/1 tsp baking powder; 75 g/3 oz/6 tbsp butter, plus extra for greasing; 115 g/4 oz/1 cup plain (all-purpose) flour

Preparation info

Serves
8

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

This rich, baked and chilled cheesecake, flavoured with coffee and orange liqueur, has a wonderfully dense, velvety texture and makes a lovely dessert served with single cream. Keep for two days refrigerated. Freeze for up to two months.

Ingredients

75 g/3 oz/6 tbsp butter, plus extra for greasing
115

Cake
Dessert
Vegetarian

Method

Preheat the oven to 160°C/325°F/Gas 3. Grease and line a 20cm/8in round loose-based cake tin (pan) with baking parchment.
Sift the flour and baking powder into a bowl. Rub in the butter until the mixture resembles fine crumbs.
Stir in the sug