Cappuccino cheesecake

cappuccino cheesecake © tuesday

cappuccino cheesecake © tuesday

With my oven’s thermostat fixed,  I’m so excited to try a new dessert. Something I haven’t done before. My first stop is the Divine: Heavenly Chocolate recipes book. It has wonderful recipes with beautiful images. This is the second recipe I’ve used from the book. The first one was the rich, dark chocolate cup cake.

The cheesecake turned out really well. It has a perfect texture and the coffee taste really works well with its creaminess.

Oh, I should remind you that this is best prepared the day before. Now how to make this gorgeous dessert…

You need:

biscuits © tuesy

biscuits © tuesday

For the base of the cheesecake

  • 1 bar of dark chocolate or Divine coffee chocolate (100g)
  • 50 g unsalted butter, diced
  • 200g Hob Nobs or digestive biscuits

crushing biscuits © tuesday

crushing biscuits © tuesday

For the cheesecake

  • 500g cream cheese (I used Philadelphia)
  • 125g light muscovado sugar
  • 50g caster sugar
  • 2 tsp instant coffee dissolved in 1tbsp of hot water
  • 1 tbsp Kahlua (optional)
  • 2 large free range eggs

Dusting: cocoa powder


  • 23cm spring based cake tin, greased, put on a baking tray
  • Oven pre-heat at 160˚C

What to do:

  1. melting chocolate © tuesday

    melting chocolate © tuesday

    Break the chocolate into small pieces, put in a heat-proof bowl with the diced unsalted butter. Melt together. If you have not done this before, you can read here.

  2. Crush the biscuits. I put them in a ziplock bag and then used a rolling pin.
  3. Once the chocolate with butter is melted, remove from heat and then add the crushed biscuit. Mix very well then tip the mixture into the cake tin. Press the mixture into the base of of the tin and halfway up the side. Chill.
  4. cheesecake mixture © tuesday

    cheesecake mixture © tuesday

    For the cheesecake, put all the filling ingredients in a food processor and run it until the mixture is smooth. Pour the filling on top of the cheesecake base.

  5. Bake for about 40 minutes until it has set then turn off the heat and leave the cheesecake and let it cool in the oven.
  6. Cover and let it chill overnight.

    © tuesday

    © tuesday

  7. A good trick in removing the cheesecake from a spring-based tin is by putting it on top of a tinned beans (or tomatoes) and then unclip to let the sides drop.
  8. Dust the cappuccino cheesecake heavily with cocoa.
  9. This can be stored but must eat within 4 days.
removing cheesecake from cake tin © tuesday

removing cheesecake from cake tin © tuesday

The photos I took for this recipe are also part of my project in the Intro to Photography class I am currently taking. The homework is take images that shows depth of field. If you have some time, please please please visit my flickr site by clicking here.

If you want to see the cappuccino cheesecake collection, you can click here. Or to see in a jazzy slideshow, click here.

Thanks! xx


3 comments on “Cappuccino cheesecake

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