Thursday, December 4, 2008

cappucino cheesecake

My girls and I always love cheesecake..(forget about the calories being gain by having a slices..not to mention the whole half kg!!) We had late lunch today with my nephews; Lie and Mie after sending blueberry cheese tarts to their mom at Islamic International University earlier. We went to secret recipes and really enjoyed our late lunch cause we were really hungry (it's almost 2.30 pm!!) After satisfied with the meals my girls ordered oreo cheesecake and cappuccino cheesecake a slice each. After tried them both, all of us agreed that cappuccino cheesecake is the best and because of that my girls asked me to find the recipe and try it out for this coming aidil adha. After searching and browsing finally I found this recipe and give a try..




Cappuccino Cheesecake

Ingredients

Directions

  1. Preheat oven to 180°C.
  2. Mix crackers, butter and 1/4 cup sugar in medium bowl; press onto bottom (not sides) of a 9-inch springform pan with 2 3/4-inch high sides.
  3. Bake crust 10 minutes.
  4. Cool.
  5. Maintain oven temperature.
  6. Combine cream, espresso powder or coffee and vanilla in small bowl; set aside.
  7. Using electric mixer, beat cream cheese in large bowl until smooth.
  8. Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time.
  9. Beat in flour.
  10. Stir espresso mixture until power dissolves, beat into cream cheese mixture.
  11. Stir in chocolate chips.
  12. Pour batter over crust.
  13. Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes.
  14. Cool on rack for 30 minutes; chill, uncovered for 6 hours.
  15. Cut around cake to loosen.
  16. Release pan sides.
  17. Top with chocolate curls, if desired.


No comments: