Coffee Cheesecake
This creamy cheesecake has a rich coffee flavor. Note that the top will crack during baking, and the cake will shrink when cool.
Vanilla Wafer Crust
3 8-ounce packages cream cheese, softened
3/4 cup sugar
3 eggs, room temperature
1 tablespoon plus 1 teaspoon instant coffee
2 tablespoons hot water
1/2 cup dairy sour cream
Oven: 350 degrees
Prepare crust and chill. Beat cream cheese until light and fluffy. Gradually beat in sugar. Add eggs one at a time, beating well after each. Dissolve coffee in hot water and beat into mixture with sour cream.
Pour into crust and bake for about an hour, or until firm in center. Cool on cake rack, then chill. Run spatula around edge of cake to loosen, then remove sides of pan. Makes 10-12 servings.
Vanilla Wafer Crust
1 cup vanilla wafer crumbs
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon instant coffee
1/4 cup melted butter or margarine
Combine all ingredients and press into the bottom of a 9-inch springform or other loose-bottom pan.
Vanilla Wafer Crust
3 8-ounce packages cream cheese, softened
3/4 cup sugar
3 eggs, room temperature
1 tablespoon plus 1 teaspoon instant coffee
2 tablespoons hot water
1/2 cup dairy sour cream
Oven: 350 degrees
Prepare crust and chill. Beat cream cheese until light and fluffy. Gradually beat in sugar. Add eggs one at a time, beating well after each. Dissolve coffee in hot water and beat into mixture with sour cream.
Pour into crust and bake for about an hour, or until firm in center. Cool on cake rack, then chill. Run spatula around edge of cake to loosen, then remove sides of pan. Makes 10-12 servings.
Vanilla Wafer Crust
1 cup vanilla wafer crumbs
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon instant coffee
1/4 cup melted butter or margarine
Combine all ingredients and press into the bottom of a 9-inch springform or other loose-bottom pan.
posted by Nightowl | 6/23/2006
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