This velvety coffee cinnamon cheesecake is the perfect treat for cozy autumn days. Featuring a delightful blend of creamy cheese, aromatic cinnamon, and rich espresso, this cheesecake offers a harmonious balance of flavors that will captivate your taste buds. The nutty crust adds a delightful crunch, making each bite a perfect combination of textures. Whether you're a coffee lover or a cheesecake enthusiast, this recipe is sure to become a favorite.
Why You'll Love This: You'll love this cheesecake for its smooth and creamy texture, enhanced by the warm flavors of cinnamon and coffee. The combination of cream cheese and fresh cheese creates a rich and velvety filling, while the nutty crust provides a satisfying crunch. This recipe is perfect for those who enjoy a sophisticated dessert with a unique twist. The process of making this cheesecake is straightforward, allowing you to create a bakery-quality dessert in your own kitchen.
Perfect Occasion: This cheesecake is perfect for special occasions such as family gatherings, holiday dinners, or a cozy autumn afternoon. It's also an excellent choice for potlucks, dinner parties, or as a luxurious treat for yourself. Its impressive presentation and delicious taste make it a standout dessert for any event.
Decoration Tips: To elevate the presentation of your cheesecake, consider drizzling it with salted caramel sauce and garnishing it with caramel popcorn. You could also add a dusting of cinnamon or cocoa powder on top for an extra touch of elegance. Fresh berries or a sprinkle of chopped nuts can add color and texture, making your cheesecake look as good as it tastes.
Ingredients (for an 18cm pan):
For the Crust:
- 100g biscuits (for coffee)
- 100g hazelnuts
- 80g butter
For the Filling:
- 350g cream cheese
- 350g fresh cheese
- 110g powdered sugar
- 10g vanilla sugar
- 0.5-1 tsp cinnamon (to taste)
- 2 eggs
- 20g cornstarch
- 60ml espresso
Instructions:
Prepare the Crust:
- Finely grind the hazelnuts and biscuits in a blender until they form fine crumbs.
- Add the melted butter to the crumbs and mix well.
- Press the crumb mixture into the bottom of a prepared 18cm pan using the back of a spoon or the bottom of a glass to compact it evenly.
- Place the pan in the refrigerator while you prepare the filling.
Prepare the Filling:
- In a large bowl, combine the fresh cheese, powdered sugar, vanilla sugar, cinnamon, and eggs. Blend until smooth and homogeneous.
- Add the cornstarch and espresso, blending again until fully incorporated.
- Gently fold in the cream cheese, mixing carefully with a spatula or whisk to avoid incorporating too much air, which can cause the cheesecake to crack.
Assemble and Bake:
- Pour the filling into the prepared crust, spreading it evenly.
- Preheat the oven to 180°C (356°F). Place a pan of water on the lower rack to create steam, which helps prevent cracks in the cheesecake.
- Bake the cheesecake for 30-40 minutes. The center should still jiggle slightly when you gently shake the pan.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 30 minutes to cool gradually.
- Remove the cheesecake from the oven and let it cool at room temperature for an hour before refrigerating it. For best results, refrigerate overnight.
Decoration:
- Decorate the cooled cheesecake with your preferred toppings. Salted caramel sauce and caramel popcorn make a delightful combination that complements the flavors beautifully.
Enjoy your velvety coffee cinnamon cheesecake!