Frank's Recipes! Cappuccino Cheesecake with Blueberry Coulis

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Cappuccino Cheesecake with Blueberry Coulis

Makes 1 Serving

375g sponge finger
150g butter
squeeze of lemon juice
5 egg yolks
380g Icing sugar
1kg cream cheese
350g Qimiq cream *
4 tablespoon vanilla essence
50ml coffee liquer
4 tablespoon Kahlua
90ml yoghurt
300ml red wine
1kg sugar
2 cinnamon sticks
1 bay leaf
1kg blueberries

* QimiQ consists of 99% half cream and 1% high quality gelatine and can be stored for 6 months at room temperature

For the cheesecake:
Thoroughly blend the sponge finger, butter and lemon juice in a blender.

Beat egg yolks, sugar and cream cheese until ribbon stage, then add in Qimiq cream, vanilla essence, coffee liquer, Kahlua and yoghurt.

In a round bake tin, press down the blending sponge finger mixture and top with cheese mixture. Refrigerate the cheesecake until firm.

For the blueberry coulis:
Mix the red wine, sugar, bay leaf and cinnamon in a pot over heat and reduce to a thick consistency, then add in fresh or frozen blueberries.

Using a small ring cutter, cut one piece of cheesecake and place it in the centre of a plate. Serve with blueberry coulis, whipped cream, chocolate stick and mint leaf.