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)
- 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
- 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.