Wednesday, 28 August 2013

Cappuccino Cheese Cake

8 whole coffee crackers, crushed
50g melted unsalted butter (I use salted butter)
120g sugar
30g whipping cream
60g Kahlua
10 g instant espresso powder or 4 teaspoons instant coffee powder
1 teaspoons vanilla extract
500g cream cheese, room temperature
2 large eggs
15g all-purpose flour
50g semi-sweet chocolate chips
chocolate, shaved into curls (optional)
1. Preheat oven to 350°F.
2. Mix crackers, butter  in medium bowl; press onto bottom  of a 6-inch removal pan cake .
3. Bake crust 10 minutes.
4. Wait Cool.
5. Maintain oven temperature.
6. Combine cream, espresso powder or coffee and vanilla in small bowl; set aside.
7. Using electric mixer, beat cream cheese in large bowl until smooth.
8.  Gradually beat in remaining the sugar, then eggs 1 at a time.
9.  Beat in flour.
10.  Stir espresso mixture until power dissolves, beat into cream cheese mixture.
11.  Stir in chocolate chips.
12.  Pour batter over crust.
13.  Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour.
14.  Cool on rack for 30 minutes; chill, uncovered for 6 hours.
15.  Cut around cake to loosen.

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