As you can see, I am not just talking. There lies the 5" cake, placed in a larger 8" dia pan for you to get a sense of scale, and the tub of mascarporne, which now lies in the fridge awaiting its fate. The cake is the base cake (coffee chiffon) for the tiramisu torte.
Meanwhile, as I was itching to try out something new, and wanted to use up my cream cheese (once opened, best to use ASAP) so I simply whack this baked coffee cheese cake. Didn't follow any recipe, but just by trial and error, using the basic cheesecake recipes...
Base : Coffee sponge/ chiffon...but we all agreed biscuit base would be better. Also, wanted to use up my extra chiffon.
Qty for 2 cakes:
800gms cream cheese
1 cup sugar .... depending on taste....
Cream the above 2 ingredients first
2 tablespoons coffee in 200ml water
1 cup cornflour
Add into above ingredients
6 eggs beaten, mixed into above concoction
Fold in 300ml semi beaten whipped cream, and a tub of sour cream.
In retrospect, I would omit the sour cream, makes it heavier than Pavarotti. Replace with another 300ml whipped cream, so 600ml in total.
Bear in mind these are for TWO cakes, so dont forget to halve it, or you will have one gianormous cake.
Then the usual, bake in water bath, dont forget to seal your cake tin with alum foil, and bake at 160C for 1 hour, turn off oven, take out from water bath, leave in oven for another hour, then chuck in fridge.
