Double the pleasure of a chocolate with a hint of coffee in this Valentine Cheesecake.
Serves: 4-6
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Difficulty: medium
Ingredients:
1 cup chocolate cookie, crushed
1/4 cup butter, softened
1/4 teaspoon ground cinnamon
400g cream cheese, softened
1 cup caster sugar
3 eggs
250g semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
2 teaspoons vanilla flavor
200g cup whipping cream
2 tablespoons icing’ sugar
Method:
Preheat oven to 180 degree C. Butter one 9 or 10 inch springform pan.
Combine the chocolate cookie crumbs, softened butter, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
Melt the semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth. Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, and vanilla; beat until smooth. Pour the mixture into prepared pan.
Bake in the center of oven at 180 degrees C for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours.
Whip the remaining cream until soft peaks are formed and then beat in the icing sugar. Pipe over the chilled cheese cake and sprinkle chocolate shavings over it. Serve with love to your Valentine!
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