Go Back
Print

Cappuccino Cheesecake

Ingredients

Crust

  • 150 g digestive biscuits such as Marie brand crust
  • 80 g butter melted

Cheesecake

  • 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

Instructions

Crust

  • Mix both and press firmly onto 8 inch springform pan which lined with aluminum foil, set aside

Cheesecake

  • 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.