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Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round springform pan.
In a mixing bowl, combine softened butter, flour, and sugar. Use your hands or a pastry cutter to blend the ingredients together until it forms a crumbly dough.
Press the dough evenly into the bottom of the prepared pan. Bake for 10-12 minutes or until the crust is lightly golden. Remove from the oven and set aside to cool.
Make the Cream Cheese Filling:
In a separate bowl, beat the softened cream cheese and sugar until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Dissolve the instant coffee in milk or cream and add it to the cream cheese mixture. Beat until well combined.
Pour the cream cheese filling over the cooled crust, spreading it evenly.
Bake the Cake:
Bake the cake in the preheated oven for 40-45 minutes or until the filling is set and lightly golden on top. You can check for doneness by gently shaking the pan—if the filling is firm and doesn't jiggle, it's ready.
Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Chill and Serve:
Once the cake has cooled to room temperature, refrigerate it for at least 3 hours or overnight for the best results. This helps the flavors set and gives the cake a smooth, creamy texture.
Before serving, garnish the cake with a dusting of cocoa powder or finely ground coffee for a stylish touch.
Serving and Storage Tips:
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