I baked two cheesecakes last week. One was specially for my two nieces Kay & Michelle who came back from Switzerland and Australia for a short vacation. The other cheesecake was for my friend Glady which will be away for awhile.
Sponge Cake Ingredients: Line one 8″ and 9″ round cake tin
125g Optima flour
2 Large Eggs ~ 70g each
30g Water
35g Corn oil to be added last
1/2 tbsp Choc paste and 1 tsp vanilla essence
Put all ingredients in mixing bowl and beat at high speed until thick and fluffy. Then lower speed and add corn oil and mix well.
Bake at pre-heated oven at 180C for about 20 mins.
Leave cake to cool and cut into 2 slices.
Coffee Cheesecake
Ingredients:
500g Cream cheese (keep at room temperature)
50g Sugar
1/2 tsp Cinnamon powder
5 Egg yolks
5 Egg whites
70g Sugar
3 tsp Instant coffee powder + 50g hot water ~ mix well, leave to cool & mix together with
120g Whipping cream
6 tbsp Melted Dark chocolate
1 tsp Vanilla essence
Method:
- Cream the cheese with 50g sugar and slowly add in half of the whipping cream, beat till creamy, add cinnamon powder and vanilla essence ~ mix well and add egg yolks one at a time until combined, scrape bowl.
- Continue beating, add 6 tbsp melted dark chocolate and the balance whipping cream~mix well.
- Transfer cream cheese mixture to a large bowl.
- Whisk egg whites with 70g sugar till peak form. Fold the egg whites to the cheese mixture.
- Line a 9″ round cake tin and place one slice of sponge cake in the cake tin.
- Pour the cream cheese mixture top of sponge cake and steam bake at 160C for about 1 hour 10 mins.
- Leave coffee cheesecake to cool and remove from cake tin.
Cheesecake with Chocolate Cream
250g Cream cheese (keep at room temperature)
65g Whipping cream
65g Sugar (half portion to egg yolks and egg whites)
3 Egg yolks
3 Egg whites
1/2tsp Vanilla flavour
1/2tsp Lemon juice
Method:
- Trim the sponge cake to the size of the 8″ cake tin and place sponge in it.
- Cream the cheese and half portion of sugar together and slowly add in the whipping cream together with vanilla flavour and lemon juice. Beat the mixture till light and smooth at medium speed. Scrape bowl and egg yolks one at a time until all combined and transfer to a larger bowl.
- Whisk egg whites and balance sugar till peak form. Use spatula to fold egg whites to cheese mixture.
- Pour cheese mixture into prepared cake tin.
- Steam bake at 160C for about 1 hour.
- Leave cheesecake to cool and remove from cake tin.
Put the two cheesecakes in the refrigerator for about 30 mins and spread two to three layers of coffee ganache cream on top.
Coffee Ganache Cream
125g Semi sweet chocolate ~ chop to small pieces
20g Butter
90g Whipping cream + 2 tsp Instant coffee powder
Chop semi sweet chocolate into small pieces and put in a bowl together with the butter.
Mix Instant coffee powder and whipping cream and bring to boil and pour on to the chocolate pieces. Use hand whisk to stir till chocolate melted and smooth ~ leave to cool and spread on cheesecakes.
