Photography by Steve Brown
Ingredients (serves 10)
- 1 quantity Kim’s cheesecake (see see related recipe)
- 1 teaspoon coffee essence
- 100g dark chocolate, melted, cooled
Method
Grease a 3cm-deep, 24cm (base) loose-based round fluted flan tin. Follow step 1 of Kim’s cheesecake (see related recipe), pressing mixture over base and side of prepared tin.
Follow step 2, adding coffee essence and chocolate after eggs.
Follow step 3, cooking for 30 to 40 minutes or until just set.
Notes
Serve with whipped cream, thawed frozen berries, or chocolate curls. Dust cheesecake with icing sugar mixture, drinking chocolate or cocoa powder. We used a non-stick springform pans. If using regular pans, line the base with baking paper.
source:
Super Food Ideas - July 2009, Page 66
Recipe by Kim Coverdale
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