I look back to think about the day I started writing this blog. With no clues about how well it would go, I posted my first recipe on a Deepavali day. I have been a little slow but steady in posting recipes and have successfully made it this far. While I am happy to share this with you all, I thank all my readers, friends, well wishers and fellow bloggers for all the support, love and encouragement you have given me so far. I am thankful to the Almighty and forever indebted to my Husband, MIL, FIL and my Little one for all the support, encouragement, idea shares and patience in understanding my passion and bearing with me whenever I have taken a long time to cook and photo shoot and for serving cold meals thereafter.
I am reaching my 150th post today. It is a celebration indeed and I think the right way to do it is with something sweet, and that is how Coffee Cheesecake ice cream is for you here now, after I made the Mango Cheesecake. Click here for the Cheesecake story.
Getting back to this post, after all the struggle with the previous cheesecake, hubby bought me a cute little 4 inch spring-form pan. That was a surprise and I adore him for such thoughtful acts. Perfect size when you do not want to indulge much and yet want something sweet and delectable. I assembled the cake in no time.
A nice little sweet treat for a family of four.
Setting Time: 6 hrs
Category: Desserts, Sweets
Level : Very easy
Serves: 1- 4
Photography styling source: Khushboo Kothari
|Amount Per Serving|
|% Daily Value *|
|Total Fat 11 g||16 %|
|Saturated Fat 5 g||25 %|
|Monounsaturated Fat 3 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 0 g|
|Cholesterol 13 mg||4 %|
|Sodium 143 mg||6 %|
|Potassium 69 mg||2 %|
|Total Carbohydrate 25 g||8 %|
|Dietary Fiber 1 g||3 %|
|Sugars 13 g|
|Protein 3 g||7 %|
|Vitamin A||3 %|
|Vitamin C||1 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- 7 Digestive biscuits
- 1 tbsp softened Butter
- 2 tbsp + 1 tsp Creamcheese
- Whipping cream 2 tbsp ( I did not use as I ran out of stock, but the ice cream froze really well)
- 3 tbsp condensed milk
- 3 tbsp Filter coffee extract
- Dense Chocolate sauce / syrup for decoration
- Pulse the biscuits with butter in a mixer until it crumbles and comes together.
- Collect it and tightly press it down evenly to the bottom of the spring-form pan. Leave it in the refrigerator compartment until it firms up a bit.
- Blend together all the other ingredients except chocolate syrup to a nice smooth and thick paste .
- Pour this mixture on top of the prepared biscuit layer. Tap it on the kitchen counter to break air pockets, cover the top with a foil or cling wrap and push it into the freezer compartment for 2 hrs to firm up.
- Bring it out after that and it would look like a nicely set mousse. Make a swirl with the chocolate sauce starting from the center and make circles around all the way behind covering the entire cake.
- Using a toothpick gently draw straight lines starting from the center and extending outwards. This gives a nice web like finish. Planning a Halloween theme? This is a nice decor option.
- Cover the pan again and push it back into the freezer for another 3 hrs.
- Thaw for 2-3 minutes before serving. Slice and enjoy. If you plan to serve only for two members, put it back into the freezer ASAP as the chocolate layer tends to smudge quickly.