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Cappuccino Cheesecake with Nut Crust
- 1 1/2 cups finely chopped nuts
1 cup plus 2 tablespoons granulated sugar, divided use
3 tablespoons butter or margarine, melted
1 tablespoon instant coffee powder
1/4 teaspoon ground cinnamon
1/4 cup boiling water
4 (8-ounce) packages cream cheese, softened
3 tablespoons all-purpose flour
4 large eggs
1 cup sour cream
- Preheat oven to 325°F (160°C).
- Combine nuts, butter and 2 tablespoons of the sugar; press onto the bottom of a 9-inch springform pan. Bake for 10 minutes. Set crust aside; raise oven temperature to 450°F.
- Dissolve coffee powder and cinnamon in boiling water. Let sit until cool.
- In a bowl, combine cream cheese, remaining 1 cup sugar and flour, mixing at medium speed with an electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream.
- Gradually add the cooled coffee mixture to the cream cheese mixture, mixing until well blended. Pour over the crust. Bake for 10 minutes.
- Reduce oven temperature to 250°F (120ºC) and continue baking for 1 hour.
- Loosen the cake from the rim of the pan; cool before removing from the pan. Refrigerate before serving.
Makes 12 servings.
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