The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

Serves 12

680g (1lb 7oz) cream cheese, soft­ened 200g (7oz) caster sugar 4 large free-range eggs 450g (1lb) sour cream 2 shots espresso or 2tbsp in­stant cof­fee ¾tbsp ground cof­fee Cocoa pow­der, for dust­ing

For the base

200g (7oz) cold un­salted but­ter, diced 100g (3½oz) caster sugar 180g (6½oz) plain flour 60g (2¼oz) cocoa pow­der

For the cof­fee caramel glaze

80g (3oz) dark brown sugar 1 shot strong espresso 70g (2½oz) un­salted but­ter 65ml (2¼fl oz) dou­ble cream For the base, blend the but­ter, sugar, flour, cocoa pow­der, a pinch of salt and a splash of cold wa­ter in a food pro­ces­sor un­til they form a dough. Shape into a rough cir­cle, then press evenly into a lightly greased spring­form tin (roughly 23cm/9in di­am­e­ter). Re­frig­er­ate for 30 min­utes or overnight.

Pre­heat the oven to 150°C/gas 2. Bake the base for 40 min­utes or un­til firm to the touch, then cool com­pletely.

For the cream cheese mix­ture, beat the cream cheese un­til smooth us­ing elec­tric beat­ers on a medium speed. Beat in the sugar, then add the eggs, one at a time, beat­ing af­ter each ad­di­tion. Stir in the sour cream, espresso and ground cof­fee un­til smooth. Spread the cream cheese mix­ture evenly over the cheese­cake base.

Wrap the base and sides of the tin tightly in foil and place in a large roast­ing tray. Care­fully fill the tray with hot wa­ter un­til about halfway up the sides of the spring­form tin, then bake for 75-90 min­utes.

Test if it’s done by gen­tly shak­ing the tray: the cake should be nei­ther too wob­bly nor too firm and should have risen just above the tin. Re­move from the tray, run a par­ing knife around the in­side edge to loosen, and cool at room tem­per­a­ture for 30 min­utes.

Re­frig­er­ate, tightly cov­ered with cling­film, for about 5 hours or prefer­ably overnight.

For the glaze, com­bine the sugar, cof­fee, but­ter and cream in a pan on a low heat. Once the sugar dis­solves, bring up to the boil and cook for 3-4 min­utes. Cool slightly, then stir and pour most of it on the cake.

Chill for 20 min­utes, then take out of the fridge and re­move the ring of the spring­form tin. To serve, dust with cocoa pow­der and driz­zle with the re­main­ing glaze.

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