Cappuccino cheesecake recipe Share this recipe on Facebook
A coffee flavored cheesecake baked on a nutty crust.
Preparation time: 15 minutes, Cooking time: 80 minutes, Serves: 12
The cheesecake crust is made with sugar, butter and chopped almonds instead of biscuit crumbs. You can substitute the almonds with biscuit crumbs or use half almonds and half cookie crumbs.
For the cheesecake crust
1 1/2 cups finely chopped almond nuts
2 Tbsp sugar
3 Tbsp butter, melted
For the filling
32 oz. (900 grams) cream cheese, softened
1 cup granulated sugar
3 Tbsp all-purpose flour
4 large eggs
1 cup sour cream
1 Tbsp instant coffee granules
1 Tbsp coffee liquor (Kahlua or similar)
1/4 tsp cinnamon
1/4 cup boiling water
Preheat oven at 325 degrees Fahrenheit (160 degrees Celsius).
Add all the crust ingredients in a large bowl and mix well until you have a uniform mixture. Empty and press into a 9 inch spring-form pan. Bake for 10 minutes.
In another bowl combine the cream cheese, sugar and flour and mix using an electric mixer until all ingredients are well combined.
Add the eggs to the cheese mixture, one at a time, mixing well with every addition.
Add the sour cream and mix.
In a cup pour the boiling water and add the instant coffee granules ans cinnamon. Stir well to dissolve. Let the mixture come to room temperature, then add the coffee liqueur and stir. Slowly pour into the cheese mixture and stir to combine.
Preheat oven at 450 degrees Fahrenheit (230 degrees Celsius).
Pour the cheese mixture over the pie crust and bake for 10 minutes. Reduce the heat to 250 degrees F (120 degrees Celsius) and bake for one more hour.
Remove the pan from the oven, place on a wire rack and let stand for 10 minutes. Loosen the rim and remove. Let the cheesecake cool down completely, then refrigerate for at least 3 hours before serving.
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