Wednesday, July 13, 2005
Disastrous coffee cheesecake...or so I thought
The surface of the cake is covered with many fine cracks with several deep cracks slashed across.
Big King called it 'The Grand Canyon'
:( I have put in a lot of effort and sweat like a pig over it (weather very hot, 31 degrees, we have no fan in the house).
But when I tasted it yesterday afternoon, I was delighted. It was delicious -D! Yay! Texture of the cake was smooth with no grainy bits, the base still retain some crunch and not soggy. The cake really benefits from long baking in the oven.
Sister might be interested in the recipe, here comes:
8 digestive biscuits
600g cream cheese
1 tsp vanilla extract
2 tbsp grounded coffee beans ( I used Lavazza)
1 tbsp instant coffee powder
2 tbsp cornflour
1. Finely grind biscuits in processor and add butter and process until crumbs begin to stick together. Alternatively put biscuits in a bag and crush it with heavy object. Transfer crumbs to an 8 inch springform baking tin and pressed down onto bottom of pan. Refrigerate until needed.
2. Preheat oven to 350°F or 175°C. Combine cream, espresso powder and vanilla in small bowl; set aside.
3. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in sugar, then eggs 1 at a time. Beat in cornflour.
4. Stir espresso mixture until powder dissolves; beat into cream cheese mixture.
5. Pour batter over crust. Cover tin with double layer of foil and bake in bain marie (water coming up halfway of the tin).
6. Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour. Let the cake cool in the oven for another hour with the oven door closed. Take out of oven and cool completely on wire rack. Cover; keep chilled at least 1 day and up to 2 days.