13 febbraio 2013

Coffee Cheesecake

Coffee Cheesecake Crust:
1 cup crushed vanilla wafers
3 tablespoon granulated sugar
3 tablespoons melted butter

Preheat oven to 325 degrees. Combine the crumbs, sugar and butter and press into the bottom of a 9 inch spring form pan. Bake at 325 degrees for 10 minutes. Set aside to cool.

4 (8 ounce) packages of cream cheese, softened
4 eggs at room temperature
1 cup granulated sugar
1 tablespoon vanilla
3 tablespoon instant coffee granules
1 tablespoon warm water
3 tablespoons milk

With electric mixer on medium speed, combine the cream cheese, sugar and vanilla until well blended. Add the eggs one at at ime and blend well after each addition. Keep out 1 and 1/2 cups of the batter.
Dissolve the coffee granules in the warm water and blend into the remaining batter. Pour over the crust. Stir the milk into the reserved batter and pour over the coffee layer.
Bake at 325 degrees for 1 hour and 5 minutes or until almost set. Loosen the cake from the edge of the pan with a sharp knife but don't remove the rim. Cool to room temperature and then refrigerate at least 4 hours.
Remove rim of the pan before serving.
Serves 12.

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