Elements Creamy Caffe Cheesecake
From notyourmomma 15 years agoIngredients
- 2 cups finely crushed amaretti cookies shopping list
- 1/2 cup of melted unsalted butter shopping list
- 1/2 tsp of cardamom shopping list
- Filling: shopping list
- 20 ounces of cream cheese, left at room temperature until soft shopping list
- 4 ounces of mascarpone cheese shopping list
- 1 cup of sugar (sub 1/2 cup of Splenda, if you need to) shopping list
- 4 eggs shopping list
- 1/2 tsp of pure vanilla shopping list
- 2 teaspoons of finely ground instant espresso coffee shopping list
- 1 tbsp of brandy shopping list
- 1 tbsp of finely grated bittersweet chocolate shopping list
- 1 1/2 pints of sourcream shopping list
- chocolate covered coffee beans for garnish (12-16) shopping list
How to make it
- Prepare a springform pan by spraying with non stick spray and double wrapping the bottom with two layers of heavy duty foil.
- Crush the cookies and mix with melted butter and spice.
- Press into the spring form pan and refrigerate while preparing the filling.
- Preheat oven to 325 degrees.
- Mix the softened cream cheese with the mascarpone until smooth.
- Add the sugar and beat until well incorporated.
- Add the eggs, one at a time, don't over beat.
- Add vanilla.
- Add expresso coffee, brandy and grated bittersweet chocolate.
- Add sour cream and stir until just mixed.
- Pour into prepped crust.
- Bake in a hot water bath for one hour. Have hot water at least one inch deep in roaster.
- Filling won't look set. Remove carefully from the water bath.
- Must chill thoroughly for at least 3 hours to firm up the filling.
- Run a sharp knife around the edge and release the springform.
- Garnish with chocolate coffee beans decoratively around the edge of the chilled cheesecake.
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