Chocolate Coffee Cheesecake 巧克力咖啡芝士蛋糕

This chocolate and coffee cheesecake paired perfectly well with a hint of cinnamon flavour. The cake is light and delicious with a spread of chocolate cream on top. Many of you will definitely enjoy it with a cup of hot brewed coffee, especially coffee lovers.

Chocolate Coffee Cheesecake

      Ingredients:
      Cake base
      100g chocolate biscuits
      60g melted butter

• Grease the sides of a 8 inch cake pan and line the bottom of the cake pan, set aside.
• Crush biscuits with a rolling pin in a zip lock bag until they are like crumbs, then add the butter and mix well. Pressing the biscuit crumbs with your hand at the bottom of the lined cake pan. Put the tin in the fridge to set.

      Filling   
      250g cream cheese, room temperature
      25g caster sugar
      1/4tsp cinnamon powder
      100ml dairy whipping cream
      2tsp instant coffee powder
      55g dark chocolate, break into pieces
      3 large eggs (70g each), separated
      25g sugar

      Chocolate cream
      125g semi-sweet chocolate, chop to pieces
      15g butter
      60g dairy whipping cream + 2 tsp instant coffee powder

• Boil whipping cream and instant coffee powder under low heat and pour over chocolate pieces and stir mixture to smooth.

      Method:

• Preheat oven to 160 deg C.
• Lightly boil 100ml whipping cream with instant coffee powder and add in milk chocolate. stir till smooth, set aside to cool.
• Beat cream cheese, cinnamon powder and sugar together at medium speed, gradually pour in the whipping cream mixture into and beat to light and smooth.
• On low speed, add in egg yolks one at a time. Beating well after each addition until just combined.
• In a mixing bowl, whisk egg white till foamy. Add sugar in batches and whisk to peak form.
• Fold egg white into cream cheese mixture in 3 batches with a rubber spatula and pour into the prepared cake pan. Bake in water bath for about 50 minutes. It should feel set, but not rigidly so.
• Leave cake to cool in pan. Then remove the cake from pan. Boil chocolate cream and  spread on top of cheesecake. Chill the cheesecake for several hours before serving.
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巧克力咖啡芝士蛋糕

     材料：

     饼底

     120克 巧克力饼干

     60克 牛油，融化

• 准备一个8寸圆形烤盘。傍边抹油，底部铺上油纸。
• 将巧克力饼干放入保鲜袋中，用擀面棍压碎饼干，然后用手把饼干碎与融化牛油抓匀，压入烤盘底部，压平压紧。铺好饼干后，放进冰箱备用。

     奶酪馅料

     250克 奶油奶酪，温室软化

     25克 细糖

      1/4茶匙 玉桂粉

      100毫升 动物性奶油

      2茶匙 急速咖啡精

      55克 巧克力，切碎

      3个 鸡蛋 （一个约70克），蛋黄蛋白分开

      25克 细糖

      巧克力酱

      125克 巧克力，切碎

      15克 牛油

      60克 动物性奶油 + 2茶匙急速咖啡粉

• 将巧克力碎和牛油放入一个碗中。用小火煮滚动物性及咖啡粉，倒入巧克力内，搅拌至巧克力融化至顺滑。

     做法：

• 烤箱预热至摄氏160
• 将100毫升奶油及咖啡粉一起煮滚(稍微滚)，加入巧克力碎一起拌匀至顺滑，待凉备用。
• 奶油奶酪，玉桂粉及糖以中速度一起搅打，慢慢倒入奶油咖啡，打至松发及顺滑。
• 用底速度将蛋黄和奶酪糊搅拌均匀后，再加下一个。
• 再另一个大碗里把蛋白打至大起泡，细糖分3次加入，打至硬性发泡。蛋白霜分3次拌入奶酪糊里，用刮刀拌匀。倒入准备好的烤盘饼底上。用水谷去方式烘烤约50分钟或刚刚变硬即可。
• 蛋糕待凉后脱模。这时开始煮巧克力。涂巧克力酱在蛋糕上，冷藏数小时便可享用。