Information	Detail
Preparation Time	20 minutes
Cooking Time	55-65 minutes
Resting Time	5 hours (1 hour in oven + 4 hours in the fridge)
Servings	12 slices
Difficulty Level	Medium
Estimated Cost	CAD 10-15 (varies by region)
Suggested Retail Price	CAD 30-40

Ingredients

For the Crust:

• 1 ½ cups crushed cream crackers (substitute with more common Brazilian cookies like Morenas or Maria)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
  For the Filling:
• 24 oz (3 packages) cream cheese, softened (substitute with cream cheese or a very creamy cream cheese spread)
• 1 cup granulated sugar
• 1 cup heavy cream
• 3 large eggs
• 2 tablespoons all-purpose flour
• 1 tablespoon instant coffee powder
• 1 tablespoon hot water
• 1 teaspoon vanilla extract

For the Topping (optional):

• ½ cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Chocolate shavings or cocoa powder for garnish

Instructions

Prepare the Crust

• Preheat oven to 325°F (160°C).
• In a medium bowl, combine crushed cookies and granulated sugar.
• Add melted butter and mix until cookies are evenly coated.
• Press mixture firmly into the bottom of a 9-inch springform pan.
• Bake crust for 10 minutes, remove from oven, and let cool.

Prepare the Filling

• In a small bowl, dissolve instant coffee powder in hot water. Let cool slightly.
• In a large bowl, beat cream cheese until smooth and creamy.
• Add granulated sugar and beat until well combined.
• Add heavy cream, flour, and vanilla extract. Mix until smooth.
• Add eggs one at a time, beating on low speed after each addition until just combined.
• Finally, stir in dissolved coffee until completely incorporated.

Bake the Cheesecake

• Pour cheesecake filling over the cooled crust, spreading evenly.
• Place springform pan in a larger roasting pan and add hot water until it reaches halfway up the sides of the springform pan (creating a water bath).
• Bake cheesecake for 55-65 minutes, or until center is set but still slightly jiggly.
• Turn off oven and leave cheesecake in oven with door slightly ajar for 1 hour.
• Remove cheesecake from oven and water bath, and let cool at room temperature. Then, refrigerate for at least 4 hours or overnight.

Note

• Substitutions: The recipe calls for cream cheese, but if you can’t find it, a very creamy cream cheese spread can be a good substitute. For the crust, common Brazilian cookies like Morenas or Maria can be used instead of cream crackers.
• Water Bath: The water bath helps prevent the cheesecake from cracking and ensures even baking.
• Cooling: It’s important to cool the cheesecake completely before refrigerating to prevent condensation.

Additional Notes:

• For the topping, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the cooled cheesecake and garnish with chocolate shavings or cocoa powder.
• For a richer flavor, you can add a few tablespoons of your favorite liqueur to the filling.

Enjoy your homemade coffee cheesecake!

Nutritional Information Table

Nutritional Information	Amount per serving (1 slice)
Calories	350 kcal
Total Fat	25 g
Saturated Fat	15 g
Cholesterol	120 mg
Sodium	250 mg
Total Carbohydrates	28 g
Dietary Fiber	1 g
Sugars	20 g
Protein	6 g