Mirage Recipe
Prep: 45 mins (& cooling time)
Cook: 1 hour
Serves: 1 9-inch cheesecake
This decadent baked Espresso Cheesecake 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 changing too much to make that perfect cake every time.
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Ingredients
Espresso Cheesecake
1/4 cup
Mirage Margarine
1 1/2 cup
chocolate cookie crumbs
2 cups
cream cheese, room temperature
1/3 cup
coffee, cold
1 tbsp
instant coffee
1 cup
granulated sugar
2
eggs, room temperature
Directions
Pre-heat the oven to 275°F. 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 chocolate cookie crumbs.
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.
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 centre 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.
Chef’s Notes
- If your cake cracks, that’s ok! Spread a thin layer of chocolate frosting across the top before serving
