This decadent baked cheese cake allows you to have your sweet and your coffee all in one serving. The secret to a smooth cheesecake with a ﬂat surface is a moist oven and low, slow cooking. Keep the temperature from ﬂuctuating too much to make that perfect cake every time.
50 gm / 1/4 cup Mirage Margarine, melted
1½ cup Cocoa shortbread cookies, crushed
500 gm / 2 cups Cream cheese, room temperature
80 ml / ⅓ cup Coffee, cold
10 gm / 1 tbsp Instant coffee
200 gm / 1 cup Granulated sugar
2 Eggs, room temperature
- Pre-heat the oven to 275°F(135°C). On the bottom rack of the oven, place a shallow casserole dish ﬁlled with warm water. This will create a moist oven that helps prevent the cheesecake from cracking.
- In a bowl, mix the melted Mirage® Margarine and the crushed chocolate shortbread cookies.
- Press the mixture into the bottom and sides of a 9-inch springform pan. Place this in the oven and bake for 10 minutes to set the crumb. Remove and allow to cool while you mix the cream cheese custard.
- In a large bowl mix the the cream cheese, sugar, coffee, and instant coffee with an electric mixer set to medium until smooth, about 5 minutes. Scrape down the sides and bottom of the bowl several times with a rubber spatula.
- Add the eggs to the cream cheese mixture. With the mixer on low, combine the eggs just until they are no longer visible.
- Pour the mixture into the pan with your shortbread crust.
- Place the cheesecake into the oven and bake for 35-40 minutes. The edges should just start to turn golden and the center should still have a slight wiggle.
- Prop open the oven door slightly and turn the oven off. Leave the cheesecake here for 20 minutes before removing from the oven.
- Pull the cake from the oven and run a wet knife around the edge. Allow the cake to rest for 1 hour before removing the outer ring.
- Store the cake in the fridge covered with plastic wrap, and allow it to cool for 3 hours before serving.
- Feel free to substitute other ﬂavours of fruit and nuts into this recipe; just be sure maintain a consistent volume of liquid.
- If your cake cracks, that’s ok! Spread a thin layer of chocolate frosting across the top before serving.
- If you don’t have time to make your own shortbread cookies, pick up a box of chocolate cookie crumbs.