Cappuccino Cheesecake
Looks lovely garnished with some fresh whipped cream and whole coffee beans.
INGREDIENTS:
1 1/2 cup finely chopped nuts
4 large eggs
2 tbs sugar
1 cup sour cream
3 tbs margarine, melted
1 tbs instant coffee granules
32 oz cream cheese, softened
1/4 tsp cinnamon
1 cup sugar
1/4 cup boiling water
3 tbs unbleached all-purpose flour
DIRECTIONS:
1. Combine nuts, sugar, and margarine; press onto bottom of 9-inch springform cake pan.
2. Bake at 325 for 10 minutes.
3. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended.
4. Add eggs, one at a time, mixing well after each addition. Blend in sour cream.
5. Dissolve coffee granules and cinnamon in water.
6. Cool. Gradually add to cream cheese mixture, mixing until well blended. Pour over crust.
7. Bake at 450 for 10 minutes. Reduce oven temperature to 250 and continue baking 1 hour.
8. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
Prep: 15 minutes
Cook: 80 minutes
Serves: 10