On the 18th was the birthday of one of the loveliest girl I know in school :) We were from the same sportsclass during our lower secondary - she plays badminton! And she is really so sincere in everything she does. She writes card and buy donuts for me! HAHA She loves media & photographs-editing too. If I had 3 hands, I'd have given her 3 thumbs up for all the videos she'd made for our class and sports performance :D

Anyway the images of the cake is a little lacking because there's something wrong with my DSLR's focus. I took all these using the manual mode because photographs taken by the Auto mode is worse! Arghs, sent it for repair already though. I miss having it and capturing all my baking moments =\

So one of my buddy came over to my house on a RAINY morning to get her cheesecake done (she loves cheesecake. she loves coffee). Therefore, we made Cuppucino Cheesecake :) Brilliant. Whipped Cream on top of the cheesecake because she love cream, too. And I like watching her eating sweetened whipped cream on its own (at Starbucks) LOL.

Finally, I topped them with halved Fererro Rocher because I hadn't any idea how to make them more appealing. Well, chocolates does magic. I'm glad she likes them!

Clearly, if I were to make a coffee cheesecake again, I'm going to use this recipe ;D It's from a book I recently borrowed and since it's really good, I want to share it with you (at the bottom)!

Cuppucino Cheesecake:
from Cheesecake Cookbook by Alan Rosen & Beth Allen

1tbsp freeze dried espresso
1tbsp hot water
32 oz cream cheese
1 2/3 cup sugar
1/3 cup cornstarch
1tbsp vanilla extract
2 extra large eggs
3/4 cup whipping cream

Preheat oven to 350degreeF. Generously butter sides and bottom of a 9-inch springfoam pan. Wrap the outside with aluminium foil, covering the bottom and extending all the way up the sides. Make the crust (I use a basic oreo crust) and keep the oven on.

Dissolve espresso in the hot water. Beat 8oz of cream cheese, 1/3 cup of sugar and cornstarch in a mixer at low speed until creamy, about 3minutes. Blend in remaining cream cheese, 8 oz at a time. Increase mixer speed to medium and add the remaining sugar, then vanilla. Blend in the eggs, one at a time (scraping down sides of bowl always).

Stir the coffee into the cream and then beat into the cream cheese until just combined. Don't overmix! Pour into the cake pan and bake for about 1 1/4 hour and the top is light tan. Remove cheesecake from waterbath and let cool for 2hours without moving it.

Cover loosely with plastic wrap and chill overnight.