Tuesday, 23 July 2013

Cappuccino cheesecake with cinnamon

Creamy coffee cheesecake with a hint of cinnamon- slightly different to the cheesecakes we're all used to.  It is not too sweet and works perfectly with crunchy hazelnuts in the base.  Very delicious and looks pretty too!

Read 'How to make a perfect cheesecake?' in my baking tips HERE.


For the base:
  • 7 digestive biscuits
  • 80g chopped, roasted hazelnuts
  • 3-4 tbsp melted unsalted butter
For the cheese mixture:
  • 800g cream cheese
  • 4 eggs
  • 1 glass creme fraiche
  • 2 tbsp instant coffee
  • 1/2 tsp ground cinnamon
  • 3/4 glass caster sugar
  • 1/4 glass boiling water
  • 3 tbsp plain flour
  • 150ml double cream
  • 1tbsp icing sugar
  • 1-2 tbsp cocoa powder 
Crush the biscuits and mix with hazelnuts and butter. Press into lined 23cm tin and place in the fridge for about 30 minutes to set.

In 1/4 glass of boiling water dissolve the coffee and cinnamon and set aside to cool.

Mix the cream cheese with sugar and flour, then add the eggs, one at a time and mix between each addition.  

Add the creme fraiche and stir.  Mix in the coffee prepared earlier and pour the mixture over the biscuit base.

Pre-heat the oven to 230C and place a tray with boiling water on the very bottom of the oven.  Bake for 10 minutes, then turn the oven down to 130C and bake for about an hour.  

The cheesecake is ready when the middle fills set to the touch but still has a slight wobble.

Open the oven and leave to cool a little. 

Take the cheesecake out the oven and leave to cool completely, then place in the fridge over night (or at least 4 hours).

Beat the double cream and when holding soft peaks whisk in the icing sugar.  Pipe around the edges of the cheesecake.

Sprinkle with cocoa powder.


Recipe inspired by THIS website.

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