Coffee Cheesecake


2 oz butter, softened
2 oz caster sugar
6 oz self-raising flour
1 teaspoon baking powder
1 teaspoon grated orange rind
juice of 1 orange


3 oz butter
6 oz sugar
2 tablespoons instant coffee
1 tablespoon boiling water
1 tablespoon orange juice
2 tablespoons Tia Maria
4 eggs
2 oz plain flour
3 oz sultanas
18 oz full-fat soft cheese, at room temperature
1 cup double cream


2/3 cup double cream, whipped
chocolate coffee beans


  1. Make the base. Beat the butter and sugar until smooth. Sift the flour and baking powder over the mixture and add the orange rind. Stir well.
  2. Spread the mixture over the base of a greased 8-inch loose-bottomed cake tin.
  3. Bake for 10 minutes in a preheated moderate oven (160°C/325°F).
  4. Make the filling. Beat the butter and sugar until they are light and fluffy.
  5. Dissolve the coffee in the boiling water. Add the orange juice. Allow to cool, then beat into the butter and sugar mixture.
  6. Beat in the Tia Maria and the eggs, one at a time.
  7. Fold in the flour and sultanas.
  8. Put the cheese into a separate bowl and beat it until smooth.
  9. Gradually beat in the cream. Fold this mixture into the butter mixture and beat until smooth. Transfer the mixture to the tin.
  10. Bake the cheesecake in a preheated moderate oven (160°C/325°F) for 1-1/2 hours. Turn the heat off and allow the cake to cool for 1 hour in the oven with the door open. Cool gradually on a wire rack, then chill.
  11. Decorate with whipped cream swirled over the top and chocolate coffee beans.

Makes 8 to 10 servings.

Source: Cheesecakes

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