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By Danny

Cappuccino Cheesecake

The way the cappuccino is defined today, in addition to a shot of espresso a most important factor in preparing a cappuccino, is the texture and temperature of the milk. Attaining the correct ratio of foam requires close attention while steaming the milk, thus making the cappuccino one of the most difficult espresso-based beverages to make properly. A skilled barista may obtain artistic shapes while pouring the milk on the top of the espresso coffee. (Wikipedia)

Ingredients:

  • 1 1/2 c Finely Chopped Nuts
  • 2 tb Sugar
  • 3 tb Margarine, Melted
  • 32 oz Cream Cheese, Softened
  • 1 c Sugar
  • 3 tb Unbleached All-purpose Flour
  • 4 ea Large Eggs
  • 1 c Sour Cream
  • 1 tb Instant Coffee Granules
  • 1/4 ts Cinnamon
  • 1/4 c Boiling water
How to Prepare:
  • 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.

 

 

Filed Under: Cappuccino Cheesecake, Cheesecake, Desserts

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