Kitchen Corner

February 4, 2010

Coffee Soft Cheesecake

Papa's birthday falls on the 7th day of lunar new year. I'm glad to know that he is so blessed by the people around him with so much love and joy. I managed to make a simple cake for him and accompanied him for lunch at his favorite coffee house as well as a wonderful dinner with a few lovely friends who always give lots of support and love to him. Papa loves coffee, so I made this coffee flavour kind of soft cheesecake for him. I hope he enjoys the cake and most important thing is the fellowship that we had together is unforgettable one!
About the cake, I feel that the bottom part of sponge cake was too thick whereas the cheesecake had a cottony soft texture and very flavourful. I shall make a thinner slice of sponge cake for the base next time. This piece of blessing means so much to everyone!
Recipe: Plain sponge cake for the base: (I used 3 eggs recipe for a 9 inches cake tin, I think 2 eggs recipe would be better) 3 whole eggs 90g caster sugar
80g plain flour 30g unsalted butter (melted)
Coffee cheese batter: 380g fresh milk
250g cream cheese 2 sachets of 3 in 1 instant coffee
50g cake flour (shifted)
5 egg yolk
5egg white
70g caster sugar
How I made it:
  1. Make a plain sponge for the cake base. Preheat the oven to 180C. Grease and line the baking parchment for the bottom of a 9 inches round cake tin. Grease the side of the cake tin then coated with some bread flour.
  2. In a clean bowl, whisk the eggs and gradually add in the caster sugar. Whisk until it double the size. The texture should be fluffy and pale in color.
  3. Gradually shift the shifted flour into the egg mixture and use the spatula gently fold it in.
  4. Add in the melted butter little by little and fold it in gently until well combined.
  5. Pour the batter into the baking tin and bake in the oven for 20 minutes.
  6. For the cheese batter. Grease the side of a 9 inches spring form cake tin then coated with some bread flour. Place the sponge cake at the bottom. Wrap the base and surrounding of the tin with 2 layers of foil.
  7. Double-boil milk, cream cheese and instant coffee until a smooth batter.
  8. Add in flour, stir and cook until mixture has thicken. Remove from stove and set aside to cool. Preheat oven to 140C. (I preheated at 120C)
  9. Whisk in egg yolk into the cream cheese batter until well combined.
  10. Whisk the egg whites till frothy. Gradually add in the sugar and whisk till soft peaks form. Fold in 1/4 of the meringue into the cream cheese mixture until combined. Then fold in the rest of the meringue in 3 portions until well combined.
  11. Pour batter into the prepared spring form pan. Steam-bake cheesecake in a preheated oven for 2 hours or 2 1/2 hours. Leave the cheesecake to cool in the oven for half an hour with the door ajar. Remove cake from the tin and chill in the fridge for over night. (You can also chill the whole cheesecake in the cake tin.) Cut and serve the cheesecake.


Honey Bee Sweets said...

Such a lovely and elegant cake! Happy Birthday to your dad and hope you & your family have a great gathering together. :)

Kitchen Corner said...

Thanks Bee!! We had a lovely gathering. Very much enjoy every single minutes with my family :)

Passionate About Baking said...

Hi Grace,
This is so gorgeous! Your touch of simplicity makes the cake so classic and elegant! I love it! I'm sure your dad loves every moment and every bite of it! :)

Kitchen Corner said...

Thank you Jane! Your words is so encouraging. I hope he really enjoys every bite of it.

Sonia (Nasi Lemak Lover) said...

Dear Grace, sorry I'm late to this post. Happy Belated Birthday to your dad. This cake look awesome. Thanks for sharing.

MaryMoh said...

Wow...this looks fabulous! I can imagine the beautiful flavour. I love coffee and cheese. This combination must be awesome. Really like it.

Kitchen Corner said...

Hi Sonia,
There is always not too late to drop by here ok. Thanks for leaving me a comment and a blessing for my dad. He is really blessed by many people this year. Cheers!

Hi MayMoh,
Thanks! It's really a great combo :)

Blessed Homemaker said...

I'm a non coffee drinker but I've shortlisted this to make for DH, hopefully I can find time to bake it for his birthday this year.

Anh said...

Grace, I am 'borrowing' this recipe to make something soon. So perfect!

Kitchen Corner said...

Hi Anh...please go ahead. Enjoy baking!

Bakericious said...

i am longing to try baking a cheesecake, this looks so delicious even thou i am not a coffee person.

delia said...

this cake is delicious and soft but unfortunately mine came out crack on top. luckily, it's for own consumption. Btw, how many grams your sachet of coffee? thanks for sharing such a wonderful recipe.

Kitchen Corner said...

Hi delia,
I baked the cheesecake at the lowest rack in the oven and place. May be the heat is too strong that cause the cake crack on top. You can try to place an aluminium foil on top to prevent the heat directly to the cake but got to adjust the baking time to slightly longer. I've forgotten how many grams of sachet coffee as I used my mother-in-law's coffee at her place. So sorry! But, you could use any instant coffee to adjust the amount that suit your taste.

David said...

Dear Grace,

I just made this cake today but the cake is nothing like what you showed in the picture.

First of all my sponge cake was flat and hard. Then the cheese layer was moist and not soft. Over all the cake didn't raise as well.

May I ask if this is a 'dry' cake or moist cake? Referring to your previous chilled coffee cheese cake, you use instant coffee instead of 3 in 1. Do you think the result would be better if using instant as well for this recipe? Caused I found it was more flavorful last time.

Hope to get your help.

By the way, I didn't reply to your comment on the banana cheese cake last time, here I wish to let you know the people who tried it said it was nice. :)

Kitchen Corner said...

Hi David,
I'm so sorry that your cake didn't turn out well. The sponge cake need some practice to get the right consistency. You could use any sponge cake you find it much easier to make. For the cheesecake, it's not a moist cake, it's more like soft and fluffy type or just should I say slight a little moist, not very. I've not try using instant coffee, may you could give it a try. Anyway, thanks for dropping here to leave your words. You have a good day!