A decadent layer of coffee flavoured cheesecake on a rich brownie base. Topped with billows of whipped cream
Ingredients:
113g dark chocolate
115g butter
1 Tbsp instant coffee dissolved in 1 tsp hot water
1 tsp vanilla essence
1 cup sugar
2 eggs
½ cup flour
Grease a 9 inch round springform pan.
Melt the butter and chocolate together.
When the chocolate has cooled a little, mix in the sugar, vanilla and coffee.
Mix in the eggs.
Mix in the flour.
Pour batter into the pan.
Bake on 160°C for 30 minutes.
Remove from oven and leave to cool in the pan.
Leave the oven on.
680g room temperature cream cheese
1 ½ cup sugar
1 Tbsp vanilla essence
Pinch of salt
6 tsp coffee dissolved in 3 Tbsp hot water
½ cup sour cream
1 Tbsp maizena
4 eggs
1 cup fresh cream
2 Tbsp icing sugar
Method:
Beat the cream cheese in a mixer till smooth.
Gradually add the sugar and beat.
Add the vanilla, salt, coffee, sour cream and maizena and beat till combined.
Add the eggs one at a time. Beat till combined.
Pour the batter on top of the brownie base.
Bake on 160°C for 70-80 minutes.
The cheesecake should still jiggle when shaken.
Refrigerate till cool.
Whip cream with icing sugar. Pipe on top of the cheesecake.
Decorate with chocolate.