Hawaiin Coffee Cheesecake
From midgelet 16 years agoIngredients
- To make the crust: shopping list
- 1 3/4 cups finely chopped macadamia nuts shopping list
- 1 3/4 cups finely ground graham crackers shopping list
- 1/4 cup hazelnut coffee shopping list
- 1/4cup unsweetened cocoa powder shopping list
- 3/8 cup unsalted butter, softened to room temperature shopping list
- To make the filling: shopping list
- 19 ounces of cream cheese (2 1/3 packages), softened to room temperature shopping list
- 6 whole eggs shopping list
- 1 1/4 cup coffee liqueur, e.g. Tia Maria or Kahlua shopping list
- 1 cup sugar shopping list
- Topping shopping list
- 1 /2 cup sour cream shopping list
- 3/8 cup sugar shopping list
- 1 1/2 teaspoons hazelnut flavoring or pure vanilla extract shopping list
- coffee sauce shopping list
- 1 cup coffee, freshly brewed shopping list
- 1 cup sugar shopping list
How to make it
- Crust:
- In a good sized bowl, combine the nuts, coffee and cocoa powder together, then blend in the butter until moist.
- Spread this evenly on the bottom of a 9-10" springform pan and set aside while you make the filling.
- Filling:
- Use a wooden spoon or heavy rubber spatula and a large mixing bowl.
- Add the cream cheese first and beat until it is creamy and smooth.
- Add the sugar and beat it in until well incorporated.
- Add the eggs, also until well blended, then add the coffee liqueur, but just until it saturates the cream mixture; over mixing at this point can make the filling too thin.
- Gently pour the filling into the prepared crust and set the pan on a baking sheet.
- Bake for 1 hour at 325 °F. or until the edge is puffed but the center appears moist.
- It should jiggle when you tap the sides of the pan.
- Topping:
- In a small bowl, whisk all the ingredients together.
- Smooth on top of the cheesecake and return the cheesecake to the oven for 15 minutes or long enough for the topping to set.
- Remove the pan from the over and cool on a rack.
- Refrigerate, preferably overnight, before unmolding.
- Coffee Sauce:
- Put the coffee and sugar in a medium sized saucepan and cook over medium heat until the sugar is dissolved, stirring frequently.
- Increase the heat and boil and cook gently until the mixture thickens coats the back of a wooden spoon.
- Cool, then drizzle onto the serving plates and top the cheesecake with this sauce.
- Note: and a dollop of whipped cream for garnish and perhaps a chocolate covered expresso bean to put this cheesecake over the top !
The Rating
Reviewed by 3 people-
Sounds like a fantastic coffeecake. Can't wait to try. Yummy.
chefmeow in Garland loved it -
sounds delicious, thanks for posting.
magali777 in Mexico loved it -
Awesome!
bluewaterandsand in GAFFNEY loved it
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