CUPPACCINO CHEESECAKE
(Serves 12)
CRUST
250 g crushed digestive biscuits
90 g butter, melted
FILLING
750 g cream cheese, room temperature
110g castor sugar
30 ml very strong espresso (or strong coffee), cooled to room temperature
4 eggs
250ml soured cream
TOPPING
1 tin caramel (store bought)
200 ml cream
45 ml icing sugar and
15 ml cold, very strong espresso
Coffee beans or grated chocolate for decorating
METHOD:
- Preheat the oven to 150°C. Line a well-greased 23 cm loose bottomed cake tin with baking paper.
- Combine the crushed biscuits and melted butter to make the crust. Press the mixture into the bottom and up the sides of the prepared cake tin. Bake for 5 minutes, remove from the oven and cool. Reduce the oven temperature to 130°C.
- Meanwhile make the filling by beating the cream cheese, castor sugar and espresso on low speed to combine. If using a mixer use the paddle attachment. Try not to whip in any air.
- Add the eggs one at a time and beat on low speed until incorporated. Mix in the soured cream. Spoon the filling into the cooled crust.
- Cover the cake tin with foil around the bottom and sides. Use wide foil to avoid getting a steam in the foil (it must be completely sealed from water) and – place the cake tin inside another larger pan. Fill the outside pan with enough hot water to go about halfway up the sides of the cake tin. (TIP – MAKE SURE NO WATER CAN GET TO THE CAKE TIN)
- Bake for 1 hour and 30 minutes. Open the oven door a little and cool for about 1 hour before removing the cheesecake from the oven and water bath.
- Place in the fridge overnight.
- To finish off: Spread the caramel on top of the cheesecake
- To make the whipped cream topping: whip together all the ingredients until stiff and place into a piping bag with a star nozzle
- Remove the cheesecake from the cake tin and place on a serving plate.
- Pipe the whipped cream around the outer edge of the cheesecake and garnish with the coffee beans or grated chocolate
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