The second for today is just a little rich... This was something i have been meaning to make but needed enough people round to help eat it. It needs to have a dense brownie for the base in place of the usual buttery biscuit base. I made it with maple syrup in the cheesecake top but that was overpowered by the coffee in the base so plain vanilla would contrast better. A dark berry cheesecake top would work quite well or just a topping of ground pistachios/walnuts. The 12 it serves are generous portions as it is as filling as it sounds.
175g
butter *
150g caster sugar *
50g light muscovado sugar *
3tbsp ground coffee *
50g cocoa *
50g plain chocolate *
3 eggs *
½tsp vanilla extract *
70g plain flour
150g
sour cream *
600g soft cheese *
125g
caster sugar *
¾tsp
vanilla *
5tbsp
cornflour *
5
eggs
Serves
12
To
make the brownie base start by making up the coffee with 100ml of
boiling water in a cafetiere. Melt the butter in a pan with the
sugars then add the coffee, vanilla, cocoa and chocolate. Once the
chocolate has melted individually beat in the 3 eggs then the flour.
Pour into a 9” buttered and lined cheesecake tin. Bake for about
20min at 170oC so it is just set. Leave to cool.
Beat
together the cream, cheese and sugar along with the vanilla. Next
beat in the eggs and cornflour. Pour on top of the brownie base and
baking for 90min at 150oC or until the centre is just set
and still has a little wobble. Again leave to cool.
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