Cappuccino Cheesecake

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Makes an 8 inch round cheesecake
  1. 250 g pack digestive biscuits
  2. 100 g unsalted butter, melted
  3. 250 x 2 tubs cream cheese
  4. 3/4 cups castor sugar (or more if you like it sweeter)
  5. 1/2 cup sour cream
  6. 3 large eggs
  7. 1.5 tablespoons instant coffee dissolved in 1/4 cup boiling water
  8. whipped cream, to decorate
  9. cocoa powder, to dust
  10. cocoa nibs, to decorate

  1. Process biscuits in a food processor until they resemble fine crumbs. Add melted butter and mix together. Place an 8 inch spring form pan over a baking tray. Pour the biscuit mixture onto the Spring form pan and press down evenly over the base with your fingers to form the crust. Place the baking tray in the fridge and refrigerate for 30 minutes.
  2. Meanwhile, preheat oven to 160 degrees C (140 degrees C for fan-forced ovens) Process the cream cheese, sugar and sour cream until smooth. Add eggs, one at a time and continue to whisk until well blended. Add the coffee mixture and beat till combined. Pour the cheesecake mixture onto the prepared crust.
  3. Carefully place the baking tray into the oven and bake for 55 minutes to an hour or until the sides are set and the centre is till a bit wobbly. Switch off the oven, leave the door ajar and let the cheesecake cool inside the oven (this will ensure that the cheesecake does not crack). Refrigerate for 3-4 hours.
  4. When ready to serve, dollop or pipe whipped cream. Dust with powdered cocoa.

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