Desserts and sweets
Cappuccino cheesecake
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95 min
Serves 12
General
Ingredients
- For the cheesecake crust For the cheesecake crust
- 1 1/2 cup finely chopped almond nuts 360 ml finely chopped almond nuts
- 2 tbsp sugar 30 ml sugar
- 3 tbsp butter (melted) 44 ml butter (melted)
- For the filling For the filling
- 32 oz cream cheese (900 grams; softened) 905 g cream cheese (900 grams; softened)
- 1 cup granulated sugar 240 ml granulated sugar
- 3 tbsp all-purpose flour 44 ml all-purpose flour
- 4 large eggs 4 large eggs
- 1 cup sour cream 240 ml sour cream
- 1 tbsp instant coffee granules 15 ml instant coffee granules
- 1 tbsp coffee liquor (Kahlua or similar) 15 ml coffee liquor (Kahlua or similar)
- 1/4 tsp cinnamon 1.2 ml cinnamon
- 1/4 cup boiling water 60 ml boiling water
Method
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.
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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