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Chocolate Cappuccino Cheesecake

Reviewed: Sep. 8, 2013
I made this as a birthday cake for my boyfriend and it was lovely. I used dark chocolate and I find that gives it the right amount of sweetness. I suggest doubling the crust as the crust to cheese ratio was kind of unbalanced - there was very little crust compared to the rest of the batter. Also, make sure you grease the pan and bottom to ensure that the crust comes out nicely. I suggest lining the pan with parchment paper on the bottom and on the sides to get a beautiful shape. Other tips: MAKE SURE EVERYTHING IS AT ROOM TEMPERATURE! This is critical for a smooth and lump-free batter. Also, I baked it in a water bath for 45 minutes and left the cake in the oven with it turned off. No cracks whatsoever and the whole cake was very smooth. I think the sour cream really helped with the texture. I also used espresso instead of instant coffee powder which gives it a subtle coffee flavour. I topped it with some dark chocolate shavings and raspberries and it was just so yummy and decadent. I really recommend this recipe for parties or just if you want to impress people. :)
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