Cinnamon And Coffee Cheesecake

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• 185 g chocolate chip cookies (finely crushed ~ 6 oz, see note)
• 45 g unsalted butter (melted ~ 1 1/2 oz)
• 500 g cream cheese (1 lb or 2 cups)
• 315 ml single cream (10 oz or 1 1/4 cups)
• 3 eggs (beaten)
• 30 g plain flour (sifted ~ 1 oz or 1/4 cup)
• 120 g caster sugar (4 oz or 1/2 cup)
• 2 tablespoons strong black coffee
• 1 teaspoon ground cinnamon
• 60 g chocolate (in pieces & dark preferred ~ 2 oz)

Recipe

• 1 preheat oven to 180c (350f or gas 4). grease a 20 cm (8-in) rd spring-form cake tin & set aside.
• 2 for base ~ using a blender or magic bullet, crush the cookies to a fine crumb texture & combine w/melted butter in a bowl. using the curved side of a lrg tbsp, press the mixture evenly onto the base of the prepared tin & chill while preparing the filling.
• 3 for filling ~ beat the cream cheese & cream in a bowl. add eggs, flour, sugar, coffee & cinnamon. beat together thoroughly & pour onto the cookie base.
• 4 melt chocolate in a bowl over a pan of hot water. drizzle the melted chocolate over the top of the cheesecake. using the handle of a tsp, swirl the chocolate over the surface of the cheesecake to create a marbled effect.
• 5 bake for 50-60 min till firm. leave to cool slowly in the oven w/the door ajar. when cooled, carefully release sides of spring-form tin & chill for at least 2 hrs b4 serving.
• 6 note #1: *do not use* a moist variety choc chip cookie for the base. i used a commercially bought pkg of the crunchy type & they were perfect for the base. a softer cookie will make the base too buttery & soft.
• 7 note #2: i did not have the right size spring-form pan, so i made mine in a 9-in pie plate but do not recommend this unless you are able to use a deep-dish pie plate of that size. i still had filling left after pouring it onto the base & up to 3/4-in from the rim, so i put the balance of filling in 2 ramekins.
• 8 note #3: the base & filling are both very quick & easy fixes, but i honestly found the marbling effect on the surface tedious for what it contributed. choc is wonderful w/coffee, cinnamon & this cheesecake ~ but frankly a thin stream of choc syrup will do equally well for the taste & presentation.