Cappuccino cheesecake
INGREDIENTS
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For the sponge cake crust
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1/3 cup sifted cake flour
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3/4 teaspoon baking powder
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Pinch of salt
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2 extra-large eggs, separated
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1/3 cup sugar
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1 teaspoon pure vanilla extract
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2 drops pure lemon extract
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2 tablespoons unsalted butter, melted
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1/4 teaspoon cream of tartar
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For the cheesecake
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1 recipe 9-inch Junior’s Sponge Cake Crust
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1 tablespoon instant freeze-dried espresso or coffee
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1 tablespoon hot water
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Four 8-ounce packages cream cheese (use only full fat), at room temperature
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1 2/3 cups sugar
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1/3 cup cornstarch
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1 tablespoon pure vanilla extract
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2 extra-large eggs
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3/4 cup heavy or whipping cream
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8 ounces bittersweet or semisweet chocolate bar, for chocolate curls (see note)
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1 tablespoon unsweetened cocoa powder
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Coffee beans (optional)
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Get more deliciousness at Cappuccino Cheesecake Recipe | Leite's Culinaria
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