Eggless Coffee Cheesecake by @millsandbuns

48 min
Medium

8 servings

🍪

120 g

Crushed Biscuits

🧈

30 g

Butter

🧀

300 g

Cream Cheese

🍬

50 g

Caster Sugar

🥛

120 g

Cream

🥛

200 g

Condensed Milk

🌽

8 g

Corn Flour

☕

10 g

Instant Coffee

💧

15 ml

Water

🍫

60 g

Milk Chocolate Ganache

🍦

60 g

Whipped Cream

Preparation Steps

  1. Step 1/13

    Preheat the oven to 160°C (320°F). Place the 7-inch springform pan inside the roasting pan.

    🥮7-inch springform pan
    🍲roasting pan

  2. Step 2/13

    Combine 120 g crushed biscuits with 30 g melted butter until the crumbs are evenly moistened.

    crushed biscuits
    melted butter
    🥣mixing bowl
    🥄rubber spatula

  3. Step 3/13

    Press the biscuit mixture firmly into the bottom of the 7-inch springform pan.

    crushed biscuits
    melted butter
    🥮7-inch springform pan
    🥄rubber spatula

  4. Step 4/13

    Whisk 300 g cream cheese with 50 g caster sugar until smooth and lump-free.

    cream cheese
    caster sugar
    🥣mixing bowl
    🥄whisk

  5. Step 5/13

    Stir 120 ml heavy cream into the cream cheese mixture until fully incorporated.

    heavy cream
    🥣mixing bowl
    🥄rubber spatula

  6. Step 6/13

    Stir 200 g sweetened condensed milk and 8 g corn flour into the filling until smooth.

    sweetened condensed milk
    corn flour
    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/13

    Dissolve 10 g instant coffee in 15 ml warm water to make a smooth coffee concentrate.

    instant coffee
    warm water
    🥄measuring spoon
    🫗measuring jug

  8. Step 8/13

    Stir the dissolved coffee concentrate into the cheesecake filling until the color is even.

    instant coffee
    warm water
    🥣mixing bowl
    🥄rubber spatula

  9. Step 9/13

    Pour the coffee cheesecake filling over the prepared biscuit base and level the surface.

    🥮7-inch springform pan
    🔪offset spatula

  10. Step 10/13

    Pour hot water into the roasting pan until it reaches halfway up the outside of the springform pan.

    warm water
    🍲roasting pan
    🥮7-inch springform pan
    🫗measuring jug

  11. Step 11/13

    Bake the cheesecake in the water bath at 160°C (320°F) for 25 to 30 minutes.

    🍲roasting pan
    🥮7-inch springform pan

  12. Step 12/13

    Cool the cheesecake completely on a wire rack, then refrigerate until chilled and set.

    🥮7-inch springform pan
    🧊wire rack

  13. Step 13/13

    Top the chilled cheesecake with 60 g milk chocolate ganache and 60 g whipped cream before serving.

    milk chocolate ganache
    whipped cream
    🔪offset spatula

Composition

Ingredients

Types

Grains, Baked Goods, Dairy, Sweeteners, Thickeners, Beverages, Confectionery

Ingredients

Crushed biscuits, Butter, Cream cheese, Caster sugar, Cream, Condensed milk, Corn flour, Instant coffee, Water, Milk chocolate ganache, Whipped cream

Allergens

Gluten, Milk, Corn, Soy

Dietetics

Dietary regimen

Vegetarian, Egg-free

Calories

535 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 52g, Sugars: 42g, Fat: 32g, Saturated Fat: 19g, Fiber: 1g, Caffeine: 40mg

Nutritional Information

Minerals

Calcium: 185mg, Sodium: 310mg, Potassium: 210mg, Iron: 1.2mg

Vitamins

Vitamin A: 290mcg, Vitamin B12: 0.6mcg, Vitamin D: 1.1mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

28 minutes

Overall

48 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

7-inch springform pan, mixing bowl, whisk, rubber spatula, measuring spoon, measuring jug, roasting pan, wire rack, offset spatula

Appliances

oven, microwave, electric mixer, refrigerator

Type

Type

Type Of Dish

Dessert, Cake

Occasions

Celebration, Dinner Party, Tea Time, Weekend, Festive

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Indian, Western

Geographic

India, South Asia

Various

Aspect

Texture

Creamy, Smooth, Silky, Crumbly, Dense

Flavors

Coffee, Sweet, Creamy, Milky, Chocolatey, Buttery, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours because the cheesecake contains dairy), fridge : 4 days (Store in an airtight container,Keep at or below 4°C (40°F),Keep toppings covered), freezer : 2 months (Freeze individual slices airtight,Freeze without whipped cream when possible,Thaw overnight in the refrigerator)