Cappuccino cheesecake

350ml grounded almonds

2 tablespoons caster sugar

3 tablespoons melted butter

500g cream cheese

115ml caster sugar

1,5 tablespoon all purpose flour (Substitute with the corn starch or GF flour for GF cake)

2 eggs

100ml sour cream

1 tablespoon instant coffee

1/4 teaspoon ground cinnamon

50ml boiling water

Cup measured recipe converted to ml.

Mix almonds, sugar and melted butter. Squeeze in a greased and folded tin and bake for 10mins. at 160°C.

Mix coffee and cinnamon with the hot water. Set aside to cool down.

With the handstand mixer beat the cream cheese, sugar and flour. Then add the eggs and mix well after each addition, scrape the bowl. Fold in the sour cream at the end. Gradually add the coffee mixture.

Pour the filling on your crust and bake at 230°C for 10 mins. Then bake 1 hour a 120°C. 

Let to cool down and add some chocolate glaze on top!

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