Once upon a time in a land far, far away……I lived in Sydney, …….Australia (is there any other??) where I discovered this lovely cheesecake. It was so popular I actually sold it to restaurants. It’s been years since I have made this lovely dessert. But the recipe kept jumping out at me when I was moving boxes this week. I had many copies tucked into a cookbook type notebook of mine and every time I turned around lately, there was the typed out recipe. (Yes, Typed out as in non electric, register type keys, align and insert paper and turn knob.) Ok, you get it. On with the story.
Hmmmm ……Didn’t I just put you back into your place? And yet I would find another copy staring me in the face. Hmmm, note from the universe…… this must be the dessert I should make for Christmas this year. And so I dusted off my recipe and set about to make this fabulous, easy and elegant dessert.
Here’s all you do:
1 package of sweet biscuits, graham or oreo cookies. I used 28 oreo cookies
1/2 cup butter + 1 Tablespoon
375 grams of cream cheese (I used two 8 oz packages softened)
3/4 cup sugar (If you like is super sweet, add more)
1 Tablespoon flour
3/4 cup sour cream
1 Tablespoon lemon juice
60 grams dark chocolate
1 Tablespoon instant coffee
1 Tablespoon Tia Maria or Kahlua (I used Baileys, NOT as sugary)
1 Tablespoon water (Don’t add if you are not adding coffee)
1 egg yolk (add lastly and whisk briskly before egg can cook)
1 Tablespoon instant coffee (left plain this time so I didn’t add)
1 teaspoon hot water (don’t add unless adding coffee)
1 cup heavy whipping cream (my personal fav)
1 Tablespoon sugar (2 Tablespoons if using Baileys or less sugary liqueur)
CRUST: Crush biscuits and add melted butter mixing well. Press on base and sides of a 8 inch spring form pan.
FILLING: Beat cream cheese until soft. Combine sugar and flour into cheese and beat well. Beat in eggs, sour cream and lemon juice. Pour half into the crust. Put roughly chopped chocolate, coffee, liqueur, water, and lightly beaten egg yolk into top of a double boiler, keep heat on medium as to not over cook. Stir until chopped chocolate melts and mixture becomes thick. Remove from heat, cool slightly.
Swirl half of chocolate mixture through cheesecake in crust. Top with other half of cheesecake mixture and swirl the rest of chocolate mix on second half. Don’t over swirl. Bake at 325˚ for about one hour. Refrigerate.
CREAM: Dissolve coffee in hot water. Put cream, coffee and sugar in bowl. Refrigerate for 30 minutes. Beat until thick and top cheesecake!
I sometimes sprinkle a little cocoa, finely ground coffee, cinnamon or even nutmeg (depending upon what liqueurs I choose). Dusting it makes such a simple compliment!
Enjoy and definitely put on some Jackie Evancho……perfect for the season.