Hi, there! I’m Diana from dianadragne.ro. I’m a traveler, blogger, toy designer, and illustrator. I’m a huge fan of baking, crafting and, most of all, coffee. Thank you, Daria, for inviting me to share a glimpse into my kitchen.
I just got into the whole fall baking season, so from now on my kitchen smells like cinnamon, vanilla, and of course coffee. It may sound strange, but I’m not a huge fan of summer – for me, fall is the best season. The weather cools off, the leaves get yellow, I get to wear sweaters, and drink hot coffee. I like to chill out by the fireplace, listening to some jazz, painting or baking goodies all day long.
Recently, I’ve experimented with adding coffee to sweets. If you think my caffeine intake wasn’t already high enough, just look at me now! I just love coffee and I can’t help it. This cappuccino cheesecake is the best I’ve eaten, it’s soft and flavorful at the same time. If you’re into coffee, you should give it a try!
- 8 chocolate graham crackers, crushed
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 700 g cream cheese, room temperature (I used goat cheese)
- 4 eggs
- 2 tbsp all purpose flour
- 1 tsp coffee powder
- 1/2 tsp vanilla extract
- 1 cup salted caramel topping
- Preheat the oven at 150ºC.
- Prepare the crust: Mix graham crackers, sugar and butter in a medium-size bowl. Press onto the bottom (not sides) of a 25 cm springform pan. Bake for 8-10 minutes, then remove from the oven.
- Prepare the filling: Beat together cream cheese, vanilla extract, sugar, and flour in large bowl until well blended. Add eggs, one at a time, beating well after each addition.
- Add instant coffee to cream; stir until coffee is dissolved. Pour the filling over prepared crust. Bake for 1 hour or until center is almost set (the cake should still jiggle in the middle a little).
- Turn off the oven and allow the cheesecake to sit in the oven for another 20 minutes. Remove from oven and allow to cool.
- Pour the caramel topping over the cheesecake and serve it with whipped cream.