Cappucino Cheesecake is a delightful blend of creamy cheesecake with a hint of coffee. Definitely one for the coffee lovers and perfect for morning tea.
1 1/2 cups finely chopped peanuts
2 tblsp caster sugar
3 tblsp butter, melted
1 cup sour cream
1 tblsp instant coffee powder
4 x 250g packets cream cheese, softened
1/4 tsp cinnamon
1 cup caster sugar
1/4 cup boiling water
3 tblsp all purpose flour
Combine nuts, caster sugar and melted butter. Press into base of a 23cm springform cake tin. Bake at 160 degrees celsius for 10 minutes. Remove from oven and set aside to cool.
Using an electric mixer, beat cream cheese, caster sugar and flour on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream.
Dissolve coffee granules and cinnamon in boiling water. Allow it to cool. Gradually add coffee to cream cheese mixture, mixing until well combined. Pour mixture over nut base. Bake at 220 degrees celsius for 10 minutes and then reduce heat to 120 degrees celsius and continue baking for a further 1 hour.
Turn oven off and allow cheesecake to cool in the oven with the door slightly ajar. Remove when cool and gently loosen sides of cake tin. Stand cake tin on a wire rack until cheesecake reaches room temperature. Refrigerate overnight. Prior to serving, garnish cheesecake with whipped cream and dust lightly with cocoa powder.
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