- In a bowl, mix all the crust ingredients and press them onto the bottom of an 8” (20 cm) springform pan. Refrigerate 10 minutes.
CHEESECAKE FILLING
- 1 In a bowl, whip the cream with half the sugar and instant coffee until stiff peaks form. Put aside.
- 2 In another bowl, blend the cream cheese and the rest of the sugar until it is smooth and creamy.
- 3 Add the whipped cream and coffee mixture to the cream cheese mixture before spreading on top of the crust and smoothing with a spatula.
CARAMEL SAUCE
- 1 In a medium saucepan, pour the corn syrup and sugar.
- 2 Bring to a boil on medium-high heat.
- 3 Cook without stirring, you can shake the handle of the saucepan, until the sugar is dissolved and the mixture is golden. Caution: it will be quite hot (165F).
- 4 Off heat, add the cream; be careful not to splash.
- 5 Add the butter and bring to a boil again.
- 6 Simmer on low heat for 2 minutes, or until the sauce is smooth.
- 7 Spoon the lukewarm sauce onto slices of the cake. *Can be served with store-bought caramel.
Ingredients
Fermer
Ingredients
CRUST
- 1 cup graham cracker crumbs
- ½ cup chopped hazelnuts
- ¼ cup sugar
- 1/3 cup melted butter
- 1 tbsp. Van Houtte® Vanilla Hazelnut Ground Coffee
CHEESECAKE FILLING
- 1 cup 35% cream
- ½ cup sugar
- 1 tbsp. Van Houtte® Instant Coffee
- 2 x 250g packs of cream cheese, softened
CARAMEL SAUCE
- ¾ cup sugar
- 2 tbsp. white corn syrup
- ¼ cup 35% cream, heated
- ¼ cup butter