Cappuccino Cheesecake

Ingredients:

Filling

250g cream cheese, diced

120g icing sugar

200ml whipping cream

3 eggs, separated whites and yolks

1 tsp vanilla flavouring

2 tbsp + 2 tsp cornflour, sifted

2 tbsp + 2 tsp plain flour, sifted

1 tsp lemon juice, stained

1 tbsp instant coffee powder, mixed with 2 tsp hot water

1 tbsp cocoa powder mixed with 1 tsp hot water

Base 

125g plain sponge mix

3 eggs

1 tbsp instant coffee powder mixed with 2 tsp hot water

30ml milk

50g butter, melted

Topping

200g whipped cream

cocoa powder

Method for filling and base:

1. Beat cream cheese till smooth. Beat in icing sugar and add cream, egg yolks, vanilla flavouring, cornflour and plain flour. Beat till mixture is smooth and creamy. Set aside.
2. Preheat oven to 180ºC. Grease a 23 cm round spring form cake pan. Whisk sponge mix, eggs, coffee mixture and milk till mixture is thick and glossy. Fold in melted butter for about 1 minutes.
3. Pour mixture into cake pan and bake for 15 minutes.
4. Whisk egg whites till foamy. Add lemon juice, whisk till firm peaks form. Fold into cheese mixture and transfer 250g of cheese mixture to a small bowl. 
5. Stir in coffee mixture and cocoa powder mixture to remaining cheese mixture. Remove cake pan from oven when base id done. Reduce oven temperature to 160ºC . Spread coffee cheese mixture carefully onto base. Place cake pan in water bath. Bake for 30 minutes or till filling is set. Remove cake pan from oven.
6. Spread plain cheese mixture on coffee mixture quickly. Bake for 35 mins or till filling is set but slightly soft in the center. 
7. When filling is done, remove cake pan from oven and stand for 10 mins. Transfer cake to a cooling rack to cool completely.

Method for topping:

1. Decorate cooled cake with a layer of whipped cream and dust with cocoa powder.
2. Serve chilled or immediately.