Kubiertos

You all know how much I love cheesecake. I made a simple cheesecake, a chocolate cheesecake and now I have successfully whipped up a mocha cheesecake. This was inspired by the most perfect coffee cheesecake that my friends and I had while enjoying coffee and great conversation at Coffee Bean and Tea Leaf. Surprisingly, my cheesecake proved to be the most perfect among all those that I have baked. No cracks, intense taste. So I am sharing with you my tried and tested recipe. Enjoy!

Ingredients:

Crust

1 cups crushed graham crackers
1 stick of butter

Filling

16 oz cream cheese
1/2 cup sugar
2 eggs
3/4 cup all purpose cream
2 tbsp instant coffee granules
1 tbsp hot water
1 tbsp flour
1/2 tsp vanilla extract

Procedures:

Preheat oven to 350 degrees F.

Combine all the ingredients for the crust in a bowl and mix with a fork until evenly moistened. Coat the bottom of an 8-inch springform pan with this mixture and refrigerate for 15 minutes.

Mix the coffee with the hot water to make a coffee paste.

Beat the cream cheese on low speed for 1 minute. Add in the eggs one at a time. Gradually add the sugar. Continue beating while you add the cream, vanilla extract, coffee paste and flour.

Pour the batter into the pan and bake in a water bath for 1 hour and 10 minutes. Leave inside the over for another hour. Cool overnight for best results.