Cappuccino Cheesecake RecipeOrigin: America Period: Traditional |
Ingredients
200g finely-chopped Nuts 
Cappuccino Cheesecake Preparation:Method:Combine the nuts, sugar and butter in a bowl. Mix thorughly then press into the base of a 22cm diameter springform cake tin. Transfer to an oven pre-heated to 160°C and bake for 10 minutes. Remove from the oven and set aside to cool. Increase the oven temperature to 210°C. In the meantime, cream togethr the cream cheese and flour until light and creamy. Add the flour and mix well then add the eggs, one at a time, beating thoroughly to combine after each addition then blend in the sour cream. Add the coffee and cinnamon to the boiling water then set aside to cool before gradually beating into the cream cheese mixture. Continue mixin utnil well blended then pour over the cooled crust. Return the cheesecake to the oven (now at 210°C) and bake for 10 minutes then reduce the oven temperature to 120°C and bake for a further 1 hour. Remove from the oven and loosen the rim of the pan. Set the cake aside to cool completely before removing the pan rim. Transfer to the refrigerator and chill thoroughly (for at least 2 hours) before serving. If desired you can garnish with whipped cream and whole coffee beans. |
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