Thursday, December 3, 2009

Coffee Cream Cheesecake





Another chilled cheesecake from Alex Goh


Sometimes some things are just made for each other, peanuts and coffee are a couple made in heaven.
We loved this cheesecake even before it hit our lips.. the smell of the coffee, with the peanuts and cheese......

I changed the topping of the original recipe from almond nibs to peanuts. And it was the perfect decision. I like all my coffee flavoured cakes to be paired with peanuts, just like pandan cakes must be paired with coconut :)

Here goes the recipe:

Sponge cake: any that u prefer, preferable size (Square: 9X9 X 1.5inch , round: 9X9 X 2inch). Cut into 2 layers or u can leave it as a single layer. I prefer double layer. If u want to use one layer, then use thinner sponges as preferred.

Filling:
250gm cream cheese, room temperature
200gm sweetenened condensed milk
150gm whipping cream, whipped
1 Tbsp instant coffee + 2 Tbsp hot water (I used Nescafe Gold, and it was so good, regular Nescafe was not as good)
1 3/4 Tbsp gelatin + 50ml water

Topping: 90gm toasted peanut nibs


1. Bloom gelatin in water for 2 minutes. Microwave on high for 30 secs or longer until gelatine dissolves. Leave to cool down.
2. Mix instant coffee with hot water. Stir to dissolve. leave aside to cool down.
3. Beat cream cheese and condensed milk until smooth and creamy.
4. Mix in coffee mixture, mix well.
5. Beat in gelatine mixture and mix well.
6. Fold in whipped cream.
7. Place 1 piece of sponge layer into cake ring/square case/spring form pan and pour half the filling onto it. Use a spatula to level filling.
8. Place the other piece of sponge and top with the balance of the filling. Level filling.
9. Immediately sprinkle toasted peanut nibs over cake and gently press.
10. Chill for 5 hours before serving.







There were 2 attempts here. The picture above was 2nd attempt and the one below was the first. Why are the colours of the fillings different? Well, I used different coffees. The first was Nescafe Gold, and the 2nd was Old Town White Coffee. Verdict: I love the version with Nescafe Gold.






28 comments:

  1. This looks amazing ! It looks like an ice-cream cake , makes me drool !

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  2. Yummy.. I love the layers. I'm sure it's so rich in coffee.. old town coffee and nescafe gold.. I'm a coffee addict and I love this cake!!

    ReplyDelete
  3. Thanks AFTH and TracieMoo..

    Old Town gives a darker coffee colour while Nescafe Gold is much lighter, and I prefer Nescafe Gold.

    ReplyDelete
  4. Wow! This looks so very very good!

    Jess

    ReplyDelete
  5. cooo! one day i will try u recipe and make one :)
    10q for the info :)

    ReplyDelete
  6. Hi,

    I juz tried today, it tasted great !

    But the cake looks horrible.
    When I put my second layer of sponge cake on the cheesefilling it started to collapes. Imagine the fillings started to flow sideways...could it be I need to wait for the filling to harden ?

    Appreciate your advise as my family loves the tastes but I wants to perfect my presentation.

    Kim

    ReplyDelete
  7. Kim,
    Did u do step 7 properly????
    As in putting the cake into a cake ring or square case or spring form pan???

    All Mousse cakes or cream cheese cakes needs to be set in a mould, not free form.

    ReplyDelete
  8. Hi Wendy,

    Oops you might be right... Initially I intend to put back to my springform pan but found that the sponge cake shrink after I cut into half.
    So I transferred to a plate - thought that its easier for me to cream the side.

    Btw, you didnt mention about the side ? Is it wait for 5 hrs after it set and then cream the side ?

    You done it so neatly but mine was a total disaster cos of my inexperience. As I left with too much cream I put in a cup and sprinkle with nuts - taste as nice too.

    Really need your valuable advise.

    Kim

    ReplyDelete
  9. Kim,
    okok...let me make this very clear to you.

    If u're having an 8 inch cake, then u need a 9 inch ring. If u baked your cake in a springform pan, when it's done and cooled, it will shrink right? Then use back the same spring form pan, u should have some space between the edge of the cake and the pan. Put the cake right in the middle, making sure both sides have equal space. Pour half of the cream cheese filling over cake layer 1. Make sure it overflows to the side. If it doesn't fill up the sides, push it in.Then put cake layer no 2 and pour remaining filling over and spread evenly. The sides are all nicely filled in the springform or cake ring itself.

    After 5 hours,to remove from cake ring or spring form pan, use a sharp knife and scrape against and along the inner wall of the pan to have a clean release.
    You can also use a blowdryer or hot towel to heat up the sides of the pan (not the top) to slightly melt the filling for a clean release. Use either one method.

    Hope I've help u understand better on how to do it. Hoping for better results next time. Same method applies to all cakes with runny fillings.

    ReplyDelete
  10. Hi Wendy,

    Thanks for your detailed explaination.

    Oh I understand now....so its ok to leave some space at the side, so that it can overflow to the sides... hmmm ... I worried for nothing thought that I've done something wrong.
    Nevertheless though its an unsightly cake, my family loves it ! Thanks for sharing.

    Blessings.
    Kim

    ReplyDelete
  11. Kim,
    You're welcomed.
    I hope u have a great and beautiful cake next time.

    ReplyDelete
  12. Hi Wendy

    It me again Kim, I'm thinking of baking this cake again as my family member requested it - I think they forget the horrid look.

    Anyway, this time I got to succeed as its for mother'sday.

    I'm thinking of using a 10" by 10"square tin or 11"by 11"round. Do I need to double the recipe ?

    Kim

    ReplyDelete
  13. Kim,
    How many mouths are you feeding?? I once fed more than 20 mouths with this cake.
    Using a 10X10 is only 20% more than this cake, so, there's no need to double the recipe.
    But you can double it if everybdy will eat alot, just that you will get a higher cake. Mine when made in 9 inch square ia bout 2 1/2inch tall.
    If you double it in a 10"square, you might get 4 inches high. Better give it proper thought :)

    ReplyDelete
  14. Hi Wendy,

    Thanks for your advise.

    Wishing you a Happy Mother's Day to you !

    Kim

    ReplyDelete
  15. Hi Wendy,
    I 've made the cake but I felt that 1 3/4tbsp geletin is a bit too much as the filling is jelly like. Just to confirm 1 tbsp = tablespoon, 20 ml.
    I like your blog very much and your food is so inspiring !

    ReplyDelete
  16. Shirley,
    1 TBsp is 15ml, the information about my measurements are in my "About". Australian Tbsp is 20ml, but the rest of the world is going with 15ml. I hope that this information helps as non Australian blogs will be going by 15ml too.
    Maybe that is why your chilled cheesecake is a bit too firm.

    ReplyDelete
  17. Hi Wendy

    Thanks for sharing this recipe.

    '150gm whipping cream, whipped' which type of cream should I use, dairy or non dairy? Have I got to whip the cream till very stiff as in the usage for piping? Your advise will be greatly appreciated.

    Thks

    Coffee Fan ^^

    ReplyDelete
  18. Coffee Fan,
    In this recipe, whichever whipping cream as you please. Non dairy topping cream or dairy whipping cream will work fine here.
    Non dairy will give you more cream per volume, whereas dairy will have less volume, but taste better.
    Yes, whipped to medium stiff peaks, not too stiff. Too stiff and it'll be hard to blend in.

    ReplyDelete
  19. Hi Wendy

    Thanks for the quick reply. This really help to clear my doubts and try out the recipe. ^^

    Cheers
    Coffee Fan

    ReplyDelete
  20. Hi Wendy,

    Since you're so experienced making cakes, which recipe do you think is the best for sponge cake? One that gives a soft, fluffy, and yet not too dry texture? Are you able to point me to the recipe? I really like reading your blog. Thank you.

    **NewBaker**

    ReplyDelete
  21. New Baker,
    Most sponge cakes will be soft and fluffy.
    If you do not want your sponge cakes to be dry, there are a few ways
    1. Moisten it with syrup before you fill your sponge,
    2. Fill with fruits and cream and let the cake sit for a few hours in the fridge before serving, but remember to keep the cake air tight.
    3. Add liquids to your sponge cake batter.

    There are many recipes around, and my tastebuds may not be the same as yours. Do, take your time to try as many recipes as possible and find the one that you like.

    ReplyDelete
  22. Hi Wendy,

    Can I put the 2nd layer of the sponge cake on top of the cream cheese filling, immediately after I spread the cream cheese or do I need to wait till it set? Thanks.

    ReplyDelete
  23. Hi!
    Just to let you know that I've tried the cheesecake and it turned out really good!I've received good comments, and it's not very sweet. Unfortunately, I didn't take any pic but, I'll definitely bake this again. Thanks!!

    Homecakery

    ReplyDelete
  24. can I have your Sponge cake recipe too?
    coz i dunno how much the ration of ingredient i need in this cake.

    ReplyDelete
  25. CC,
    Just use any sponge cake recipe, it doesn't matter.
    I made this using sponge mix bought from bakeries.
    Different sponge mix calls for different instructions.

    ReplyDelete
  26. HI Wendy! Thanks for sharing recipe! I made this cake today, it looks good so far. I will un mould the cake later this afternoon and will see if I success. Wish me luck :). I have tried couple of your recipes and I did successful. Thks Wendy again.

    Your big fan
    Mindy

    ReplyDelete
  27. Just make this cake yesterday, i feel the cream is too heavy, i don't use the precise measurement like your recipe. Add some acid fruit like strawberry or kiwi or tangerine may be good to balance the cream taste.

    ReplyDelete

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