For those who have been keeping up with what's gone on you will know that this blog post is being written from Australia, specifically my parents house in Melbourne. For those who haven't been keeping up you'll be like "say what?!"... To make a long story short, I applied for a new visa and was denied so rather than waiting for a new visa in Ethiopia I decided to wait for my new visa in Australia. Expensive decision but hey, at least I can eat as much cheese as I can handle.
Changing topics, yesterday was Father's Day, and normally I would buy my Dad a great novelty t-shirt from whichever location I had been to most recently (e.g. last year was an Argentinean shirt). However in the rush of moving locations I was yet to have bought my Dad the traditional t-shirt. So instead of giving him a t-shirt, I made him a cheesecake. You may think that this was selfish, a cake made of cheese, but hold your horses - my Dad loves cheesecake and I made it Kahlua flavoured.
Look at it, so yummy! It was incredibly delicious, and starred in my dreams alongside a very good looking man. So here's the recipe, which was a mish-mash of several different recipes from The Hummingbird Bakery, Smitten Kitchen, and the Donna Hay Basics cookbook and me winging it. It is a very tall cake but feel free to reduce the amount of filling.
Base
250g digestive biscuits
200g melted butter
2 tablespoons cocoa
Filling
4 pkts of 250g cream cheese at room temperature
4 eggs
200g caster sugar
3 tablespoons Kahlua (coffee flavoured liqueur)
3 teaspoons instant coffee dissolved in water
2 tablespoons plain flour
Topping
300g dark cooking chocolate
250g cooking cream
3 tablespoons Kahlua
1. Put biscuits in food processor and blitz until fine crumbs
2. Add melted butter and cocoa and whiz
3. Spread biscuit base in a springform tin lined with baking paper
4. Refrigerate
5. Preheat the oven to 150C
6. Put the cream cheese and caster sugar into the bowl of a free-standing mixer and mix until smooth.
7. Whilst the beater is still on, add one egg at a time until mixed in.
8. Add the coffee liqueur and instant coffee and plain flour and beat
9. Turn up the speed for a minute or two, but not too long or the batter will split!
10. Pour the mixture ontop of the biscuit base and bake at 150C for 40 minutes - the cake should be still be wobbly but not liquid. Take the cake out of the oven to cool.
11. In a saucepan melt the chocolate in the cream and Kahlua and mix to cool
12. Once cool, pour ontop of cool cheesecake and refrigerate until set (overnight is good)
13. Eat and enjoy!
Changing topics, yesterday was Father's Day, and normally I would buy my Dad a great novelty t-shirt from whichever location I had been to most recently (e.g. last year was an Argentinean shirt). However in the rush of moving locations I was yet to have bought my Dad the traditional t-shirt. So instead of giving him a t-shirt, I made him a cheesecake. You may think that this was selfish, a cake made of cheese, but hold your horses - my Dad loves cheesecake and I made it Kahlua flavoured.
Look at it, so yummy! It was incredibly delicious, and starred in my dreams alongside a very good looking man. So here's the recipe, which was a mish-mash of several different recipes from The Hummingbird Bakery, Smitten Kitchen, and the Donna Hay Basics cookbook and me winging it. It is a very tall cake but feel free to reduce the amount of filling.
Base
250g digestive biscuits
200g melted butter
2 tablespoons cocoa
Filling
4 pkts of 250g cream cheese at room temperature
4 eggs
200g caster sugar
3 tablespoons Kahlua (coffee flavoured liqueur)
3 teaspoons instant coffee dissolved in water
2 tablespoons plain flour
Topping
300g dark cooking chocolate
250g cooking cream
3 tablespoons Kahlua
1. Put biscuits in food processor and blitz until fine crumbs
2. Add melted butter and cocoa and whiz
3. Spread biscuit base in a springform tin lined with baking paper
4. Refrigerate
5. Preheat the oven to 150C
6. Put the cream cheese and caster sugar into the bowl of a free-standing mixer and mix until smooth.
7. Whilst the beater is still on, add one egg at a time until mixed in.
8. Add the coffee liqueur and instant coffee and plain flour and beat
9. Turn up the speed for a minute or two, but not too long or the batter will split!
10. Pour the mixture ontop of the biscuit base and bake at 150C for 40 minutes - the cake should be still be wobbly but not liquid. Take the cake out of the oven to cool.
11. In a saucepan melt the chocolate in the cream and Kahlua and mix to cool
12. Once cool, pour ontop of cool cheesecake and refrigerate until set (overnight is good)
13. Eat and enjoy!
No comments:
Post a Comment
I like it when you comment; it makes me happy!