Hunter Food

Nicole’s Art Gallery & Café
Nicole’s Art Gallery and Café is housed in a 100-year-old cottage on the Myall
River in the historic town of Tea Gardens. The tranquil landscaped gardens are the
perfect environment to enjoy the delicious gourmet meals, homemade cakes and
Hunter Valley coffee. Soak up the art, food and atmosphere at Nicole’s - it makes
for a perfect day trip from Newcastle or weekender from Sydney.
BAKED ESPRESSO COFFEE HAZELNUT CHEESECAKE
Biscuit Base
125g sweet plain biscuits, blended into
crumbs in food processor
125g ground almonds
125g melted butter
Filling
500g cream cheese, softened
250g ricotta cheese
3 eggs
1½ cups sugar
2 tablespoons cornflour
150ml coffee, 3 shots with
espresso machine*
2½ cups hazelnuts, coarsely ground in
food processor
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Combine biscuit base ingredients and press mixture into the base of a
greased and lined springform cake tin. Refrigerate.
Stir the cornflour into the coffee, mixing until smooth.
To make filling, place the cream cheese, ricotta, eggs, sugar and
cornflour and coffee mixture in a bowl and blend until smooth with stick
blender or food processor. Add the ground hazelnuts and gently mix
through the mixture using a wooden spoon. Pour mixture over chilled
base.
Bake in a preheated 150°C oven for about 45 minutes to one hour. It
should just start to brown on top but middle will still be slightly wobbly.
Leave to cool in the tin and then refrigerate until cheesecake is cold and
firm, usually a few hours.
* You can also use instant or plunger coffee, 150ml made to the strength
you like.
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