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Cappuccino Cheesecake

Butter Whipping Cream
Cappuccino CheesecakeWatch on YouTube

Recipe Information

10

serves:

30 min

prep time:

1hr 10 mins

cook time:

an image of easy

easy

difficulty:

Ingredients:

For the crust:

  • 200g crushed digestive biscuits
  • 70g First Choice butter, melted

For the filling:

  • 500g cream cheese, room temperature
  • 90g castor sugar
  • 3 eggs
  • 35ml strong espresso, cold
  • 200g sour cream (Whisk together 250ml cream and 2 tsp (10ml) white vinegar or lemon juice in a clean jar. Let it sit for 10 mins, then add 60ml full cream milk. Stir well to combine. Cover the jar with a lid or cheesecloth secured with a rubber band, and let it sit at room temperature for 24-48 hours. Stir well before use)

For the coffee whipped cream:

  • 200ml First Choice whipping cream
  • 45ml icing sugar
  • 10ml espresso, cooled

For serving:

  • 200g caramel
  • Coffee beans OR cacao nibs for garnish

Preparation method:

  1. Preheat the oven to 150°C. Grease a 20cm loose bottomed cake tin very well or use spray & cook.
  2. 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 mins, remove from the oven and cool. Reduce the oven temperature to 140°C.
  3. To make the filling: Beat together the cream cheese and castor sugar on low speed to combine. Try not to whip in any air.
  4. Add the eggs one at a time and beat on low speed until incorporated. Add the cold espresso and the sour cream and mix to combine. Spoon the filling into the cooled crust.
  5. Surround the cake tin with foil around the bottom and sides. Use wide foil to avoid getting a seam 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 INTO THE CAKE TIN)
  6. Bake for 1 hr and 10 mins. Open the oven door a little and cool for about 1 hr before removing the cheesecake from the oven and water bath.
  7. To make the whipped cream topping: whip together all the ingredients until stiff and place into a piping bag with a star nozzle (optional).
  8. Remove the cheesecake from the cake tin and place on a serving plate.
  9. Spoon over the caramel.
  10. Pipe the whipped cream around the outer edge of the cheesecake and garnish with the coffee beans or cacao nibs.