Cappuccino Cheesecake

If you are a coffee lover, take your caffeine addiction to a whole new level with this cheesecake. A simple cookie crust with a creamy coffee spiked filling and some luscious whipped cream on top, this is like a delicious coffee hug in these cold winter nights. I’m not sure if I say this every winter, but this year I really do feel like curling up inside my blanket and never coming out. School holidays are about to begin next week and I’m actually looking forward to sleeping in. Talking about holidays, it is the perfect time to whip up some new creations so I’m looking forward to that too. Is there anything you want me to create or perhaps see in this space?

If you’ve been with me for a while, you know  that I’m a big fan of baked cheesecakes. They are always forgiving and flexible. You could go with your choice of cookies for the crust, substitute sour cream with yogurt and add more coffee if you like. I’ve even made a version of this with a shot of espresso some time ago. While the coffee connoisseurs loved it, others found it too strong. So here I’ve just stuck to instant coffee.

I hope you all are enjoying the seasons in your part of the world. The great thing about coffee though is that it can be enjoyed all year round!

 

Cappuccino Cheesecake
Makes an 8 inch round cheesecake

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

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.

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.
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.

When ready to serve, dollop or pipe whipped cream. Dust with powdered cocoa.