Receta Chocolate Coffee Cheesecake 巧克力咖啡芝士蛋糕
This chocolate and coffee cheesecake paired perfectly well with a hint of cinnamon flavour. The cake is light and delicious with a spread of chocolate cream on top. Many of you will definitely enjoy it with a cup of hot brewed coffee, especially coffee lovers.
Chocolate Coffee Cheesecake
Ingredients:
Cake base
100g chocolate biscuits
60g melted butter
Grease the sides of a 8 inch cake pan and line the bottom of the cake pan, set aside.
Crush biscuits with a rolling pin in a zip lock bag until they are like crumbs, then add the butter and mix well. Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Put the tin in the fridge to set.
Filling
- 250g cream cheese, room temperature
- 25g caster sugar
- 1/4tsp cinnamon powder
- 100ml dairy whipping cream
- 2tsp instant coffee powder
- 55g dark chocolate, break into pieces
- 3 large eggs (70g each), separated
- 25g sugar
- Chocolate cream
- 125g semi-sweet chocolate, chop to pieces
- 15g butter
- 60g dairy whipping cream + 2 tsp instant coffee powder
Boil whipping cream and instant coffee powder under low heat and pour over chocolate pieces and stir mixture to smooth.
Method:
Preheat oven to 160 deg C.
Lightly boil 100ml whipping cream with instant coffee powder and add in milk chocolate. stir till smooth, set aside to cool.
Beat cream cheese, cinnamon powder and sugar together at medium speed, gradually pour in the whipping cream mixture into and beat to light and smooth.
On low speed, add in egg yolks one at a time. Beating well after each addition until just combined.
In a mixing bowl, whisk egg white till foamy. Add sugar in batches and whisk to peak form.
Fold egg white into cream cheese mixture in 3 batches with a rubber spatula and pour into the prepared cake pan. Bake in water bath for about 50 minutes. It should feel set, but not rigidly so.
Leave cake to cool in pan. Then remove the cake from pan. Boil chocolate cream and spread on top of cheesecake. Chill the cheesecake for several hours before serving.
120克 巧克力饼干
60克 牛油，融化
准备一个8寸圆形烤盘。傍边抹油，底部铺上油纸。
250克 奶油奶酪，温室软化
25克 细糖
1/4茶匙 玉桂粉
100毫升 动物性奶油
2茶匙 急速咖啡精
55克 巧克力，切碎
3个 鸡蛋 （一个约70克），蛋黄蛋白分开
25克 细糖
125克 巧克力，切碎
15克 牛油
60克 动物性奶油 + 2茶匙急速咖啡粉
烤箱预热至摄氏160
将100毫升奶油及咖啡粉一起煮滚(稍微滚)，加入巧克力碎一起拌匀至顺滑，待凉备用。
再另一个大碗里把蛋白打至大起泡，细糖分3次加入，打至硬性发泡。蛋白霜分3吃拌入奶酪糊里，用刮刀拌匀。倒入准备好的烤盘饼底上。用水谷去方式烘烤约50分钟或刚刚变硬即可。