Cappuccino Cheesecake

If you love coffee, this is the dessert for you 🙂

I always prepare cheesecake for Christmas and Thanksgiving, and if I could, every day I would 😛

I love coffee and mocha flavor on baked goods, so even as fat (read: pregnant) as I am, I just cannot resist coffee flavor 😛 But no, not drinking coffee, just love coffee flavoring on baked goods hahaha

This cheesecake only used 1 block of cream cheese, but the texture is pretty creamy, which I liked. If you check out my other cheesecake recipes, I have also used 1 block of cream cheese in a couple of those cheesecakes, but only this one that I find much creamier than the others. However, I feel like the cheesecake fell down once it was out of the oven. I would suggest a smaller size of springform pan to achieve a taller cake, if you like.

Crust

150 g digestive biscuits such as Marie brand, crust

80 g butter, melted

Mix both and press firmly onto 8 inch springform pan which lined with aluminum foil, set aside

Cheesecake

1 block of cream cheese, 250 g

150 g sugar

3 eggs, separate whites from yolks. Beat egg whites until firm

250 ml heavy cream, whip into whipped cream

2 tbsp each flour and cornstarch

1 tbsp cocoa powder mixed with 1 tsp instant coffee and 5 tbsp hot water

Preheat oven to 180 C

Beat cream cheese with sugar until fluffy and creamy. Add in yolk while keep beating. Fold in flour mixture then pour in coffee mixture, stir in to combine.

Fold in egg whites followed with whipped cream, stir to combine.

Pour into prepared pan and bake for an hour long. Take out from oven, cool to room temperature, then chilled in the fridge until serving time (at least 6 hours or overnight)

Decorate as you wish.

I piped whipped cream on top and sprinkled some cocoa powder.