Cappuccino Cheesecake Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: Finely Chopped Nuts,
2 tbsp: Sugar,
3 tbsp: Margarine, Melted
32 ounce: Cream Cheese, Softened
1 cup: Sugar,
3 tbsp: Unbleached All-purpose Flour,
4 each: Large Eggs,
1 cup: Sour Cream,
1 tbsp: Instant Coffee Granules,
1/4 tsp: Cinnamon,
1/4 cup: Boiling water,
Directions:
Combine nuts, sugar, and margarine; press onto bottom of 9-inch
spring- form cake pan. Bake at 325 degrees F., 10 minutes. 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 degrees F.,
10 minutes. Reduce oven temperature to 250 degrees 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.
Source from luhu.jp
spring- form cake pan. Bake at 325 degrees F., 10 minutes. 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 degrees F.,
10 minutes. Reduce oven temperature to 250 degrees 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.
Source from luhu.jp