Monday, August 11, 2008

@ny Orders?!

Chocolate Coffee Cheesecake

Adapted from Alex Goh

Cake Base
23cm round chocolate sponge cake, 2cm thick

250 gm cream cheese
35 gm sugar

30 gm flour (I use corn flour)

2 egg yolks

1 tbsp instant coffee powder
1 tbsp water
100 gm whipping cream

2 egg whites
50 gm sugar

  1. Cream (A) until light. Add (B) & mix until well blended.
  2. Add (C) one at a time & cream until smooth & light.
  3. In ingredients (D), stir instant coffee powder in water until they melt. Add whipping cream & mix well. Then add it into the cheese batter from step (2). Mix until well combined.
  4. In ingredients (E), whip the egg whites until foamy. Add sugar & whip until stiff. Add it into the cheese mixture from step (3). Mix until well incorporated.
  5. Greased & line the bottom of the 23cm round cake tin. Place the chocolate sponge cake onto the bottom of the tin. Then pour the cheese filling over the cake.
  6. Bake in water bath at 160C for 1 hour or until firm.
  7. Remove it from the oven. Then unmold and let cool. Refrigerate overnight.
  8. Dust some cocoa powder on top. Decorate as desire.


line said...

may i know is your whipping cream dairy or non dairy? It has been whipped or in liquid form when u mix in the batter? Thanks

My @ddictions said...

Hi line,

the whipping cream I'm using is non dairy. You can use dairy as well, no problem with that.

there's no need to whipped the cream (in liquid form)

Hope it helps...