Yes, I’m married to one of “those people”. Someone who doesn’t understand my penchant for that heavenly first forkful of delectable cake and the many forkfuls that follow. He will on occasion eat a slice or two on the kids birthday’s but I know deep down he’s not in love with it.
Birthday Cake, he can take it or leave it so I decided that for hubby’s birthday this year I’d whip him up a cheesecake instead.
Please excuse the slightly dodgy photos of this recipe, I left cooking this baby until late in the day and we go through so many light bulbs in our house (dodgy wiring maybe?) that we’d emptied our bulk box of halogen’s and I had to make this in the semi-dark.
For some reason I didn’t take a shot of a cut piece when we ate it the following day either. I can picture in my mind how we sat in the lounge room plate’s in hand and a big glass of Cabernet Sauvignon to sip (killer combo coffee cheesecake and red wine by the way) but sadly its all in my head (like so many things).
Oh and yes, that is the inside of our microwave in the picture below as I attempted to get some light on this baby for a photo.
Cappuccino Cheese Cake
- 150g (5.3oz) dark chocolate covered digestive biscuits (graham crackers)
- 60g (4 Tbsp’s) unsalted butter, melted
- 125ml (1/2 cup + 1tsp) creme fraiche
- 500g (17.5oz) mascarpone
- 3 tbsp of instant coffee dissolved in 3 tbsp of boiling water
- 125g (1/2 cup + 2 Tbsp) caster sugar, plus 1 1/2 tbsp reserved for topping
- 4 whole eggs + 1 egg yolk, whisked together
- 240ml (1 cup) sour cream
- cocoa powder for dusting
1/ In a food processor (or in my case my poor blender whilst I jiggle it so the biscuits hit the blade) process the biscuits until they become crumbs and then combine with the melted butter.
2/ In a greased 20cm springform cake tin, pour your mixture
3/ Smooth out your mixture and press down to form your crust
4/ Cover and refrigerate for 30 minutes (or if you’re in a mad rush because you’ve left baking the damn thing till the last-minute then stick it in the freezer for 10 minutes)
5/ Preheat your oven to 180C (350F)
6/ In a mixing bowl beat together your mascarpone and creme fraiche until smooth
7/ Stir in the sugar and coffee before gradually beating in your eggs
8/ Remove your crust from the fridge (or freezer) and wrap the bottom and sides of your tin in two separate sheets of aluminium foil (aluminum) to prevent the outside of your cheesecake overcooking
9/ Pour your mixture onto the crust and tap gently to ensure it’s even
10/ Place your springform cake tin inside a large roasting tin and fill the roasting tin with water until it is 1/2 to 2/3rd’s of the way up the sides of your cake tin
11/ Place into the oven and bake for approximately 50 minutes. Your cake should be set but still soft
12/ Combine the sour cream with the reserved caster sugar (1 and a half Tbsp’s) and after removing your cheesecake from the oven, pour the sour cream mixture on top
13/ Return cheesecake to the oven for a further 10 minutes before removing it and placing on a bench
14/ Once cooled a little cover your cheesecake and place in the fridge for a minimum of 4 hours but preferably overnight
15/ Before serving, carefully release from the cake tin and dust cocoa powder over the top to give the cappuccino effect
(mind the blurry photo)
Crack a bottle of red (we tested a Cabernet Sauvignon just for you, aren’t we nice) and cut yourself a small slice (a little goes a long way). Naturally I went back for a second slice but that was for my wine’s sake, he was feeling lonely.
*Recipe is from here