In this edition of our Savouring Summer recipe series, we’ll show you how to create a tantalising Berry, Vanilla & Espresso Cheescake Loaf!
Prep time: 30 minutes
Freezer time: 7-24 hours
Cheescake Loaf Filling Ingredients
100g frozen raspberries, thawed
¼ cup water
1 tablespoon gelatine powder
2-3 tablespoons espresso style coffee, cooled
750g cream cheese, room temperature
1¼ cup icing sugar
2 teaspoons vanilla extract
300ml thickened cream, removed from fridge 30 minutes before making cheesecake
Whipped cream, berries and edible flowers, to garnish (optional)
Cheescake Loaf Base Ingredients
124g Biscoff biscuits
70g butter, melted
Berry, Vanilla & Espresso Cheescake Loaf Recipe Method
Spray a 24cm x 12cm loaf pan with oil and line with cling film.
To make the filling, use the back of spoon to push thawed raspberries through a fine sieve; discard seeds. You should have about 3 tablespoons raspberry puree; set aside.
Place water in a bowl and sprinkle gelatine over the water, stir and set aside for 1 minute then microwave for 15 seconds to soften. Set aside to cool slightly.
Make your espresso-style coffee in the Jura Z10 Automatic Coffee Machine and leave to cool.
In a stand mixer, beat cream cheese, sugar and vanilla until smooth. Pour cream into cream cheese mixture and beat until smooth. While the motor is still running gradually add the gelatine mixture, 1 tablespoon at a time and beat until smooth.
Divide mixture evenly into three bowls. Fold cooled coffee through one mixture and 3 tablespoons of the raspberry puree through the other mixture and leave one mixture white.
Pour raspberry mixture into the prepared pan; spread the mixture evenly and tap on the bench to remove air bubbles. Chill in the freezer for 15 minutes or until slightly firm.
Whisk the white mixture, then pour and spread white mixture over raspberry mixture. Chill in the freezer for a further 15 minutes or until slightly set.
Whisk the coffee mixture and pour over the white mixture, spread the mixture evenly and chill for a further 15 minutes until slightly set.
To make the base, leave biscuits in packaging and use a rolling pin to crush them. Put crushed biscuits into a medium bowl, pour in melted butter and stir until well combined.
Gently press biscuit mixture on top of the final coffee layer and refrigerate for a minimum 6 hours or until firm and set.
When set, flip to serve, so the biscuit becomes the base, and top with whipped cream, extra berries and edible flowers, if desired.
Tip: Any frozen berry is suitable for this recipe.
Savouring Summer Recipes
Discover more amazing creations from our Savouring Summer recipe series. It’s time to let the sunshine in!