Cappuccino Cheesecake
by Fred Ball
SERVINGS
10 servings scale / convert
INGREDIENTS
Crust
1-1/2 cup nuts, finely chopped
2 tbsp. sugar
3 tbsp. margarine, melted
Filling
2 lb. cream cheese, softened
1 cup sugar
3 tbsp. unbleached all-purpose flour
4 lg. eggs
1 cup sour cream
1 tbsp. instant coffee granules
1/4 tsp. cinnamon
1/4 cup boiling water
INSTRUCTIONS
Crust:
Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring-form cake pan. Bake at 325°F. for 10 minutes.
Filling:
Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust.
Bake at 450°F 10 minutes. Reduce oven temperature to 250°F; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired.
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TAGS
cappuccinocheesecake, cheesecakes, desserts add tags
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