Introduction: Cappuccino Cheesecake
If you love coffee, this is the dessert for you :)
Step 1: Cheesecake
150 g digestive biscuits such as Marie brand, crust
80 g butter, melted
Mix both and press firmly onto 8 inch springform pan which lined with aluminum foil, set aside
1 block of cream cheese, 250 g
150 g sugar 3 eggs, separate whites from yolks. Beat egg whites until firm
250 ml heavy cream, whip into whipped cream
2 tbsp each flour and cornstarch
1 tbsp cocoa powder mixed with 1 tsp instant coffee and 5 tbsp hot water
Preheat oven to 180 C
Beat cream cheese with sugar until fluffy and creamy. Add in yolk while keep beating. Fold in flour mixture then pour in coffee mixture, stir in to combine. Fold in egg whites followed with whipped cream, stir to combine. Pour into prepared pan and bake for an hour long. Take out from oven, cool to room temperature, then chilled in the fridge until serving time (at least 6 hours or overnight) Decorate as you wish.
I piped whipped cream on top and sprinkled some cocoa powder.