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Monday, January 18, 2010

Cappuccino Cheesecake

I promised it, and here it is: Cheesecake.

I took this recipe out of the same cheesecake recipe book as my first Cheesecake post, and I have to say it was just as good as that one. I modified the recipe slightly to use a brewed shot of espresso rather than instant coffee, but I'm a bit of a coffee snob like that.

So without further ado, here it comes.

Cappuccino Cheesecake
(Serves 1, unless anyone else hears that you've made it)

Ingredients

Base

1 1/2C crushed Wine Biscuits
2T Sugar
50g Butter

Filling

500g Cream Cheese
1/2C Sugar
1 1/2T Flour
2 Eggs
1/2C Sour Cream
1 Short Black, with a pinch of cinnamon mixed in.

Whipped cream to serve

Pour a strong shot of espresso coffee. Add sugar and drink. This will put a spring in your step, if nothing else. Pour another shot for the cheesecake mixture and place in the freezer or fridge to cool.
Combine all the ingredients for the base in a blender, then press into a 20cm springform tin lined with baking paper. Bake at 160C for 10 minutes, remove from the oven and cool. Increase oven temperature to 230C.
In the blender, combine the cream cheese, sugar and flour, mixing at a medium speed until well blended. Add the eggs one at a time, mixing each in well. Add the Sour Cream and blend.
Add the cold coffee to the filling and mix well. Pour the filling over the base and bake for 10 minutes. Reduce the heat to 120C and bake for another 1 - 1 1/2 hours. Test with a knife to determine that the centre of the cheesecake is cooked.
Loosen from the rim of the tin and allow to cool before removing. Chill.
Serve with whipped cream or natural yoghurt, and maybe, just maybe, coffee.

(I'm going to be honest - I ate this for breakfast, just because I could.)

8 comments:

strong light said...

Yummo. So what book is this out of?

Laura said...

Oh baby that looks good! I'll have to make this soon. I had apple crisp with Hagen Daas ice cream for breakfast-just cause I could! And I have a headache.

Dan said...

Strong Light - It's called Cheesecakes of the World, and there's a picture of the cover (and a link) here:

http://freshly-ground.blogspot.com/2009/09/new-yorker-in-new-zealand.html

Laura - Good on you. My wife taught me that it's OK to eat pudding in the morning; after all, you've got all day to burn the sugar up!

:)

Laura Eno said...

Oh, yummy! Coffee flavored desserts are my favorite anyway (but I don't drink coffee)
Thanks for posting the recipe!

Giffy said...

Totally breakfast worthy!

Marilyn said...

Yummy Yummy! I would use a shot of espresso as well, yuck to the instant stuff.

Thanks for sharing the recipe. :-)

small cabin plans said...

Lovely! I never tried this and never saw this in coffee shops! Thanks for sharing! This is a nice idea!

Carla~ blooming tea said...

Wow, this looks really delicious! It makes me wanna make one for me as well. Glad you posted the recipe here. Thanks:)