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Espresso Cheesecake

Author/Submitted by: Bon Appetit August 1989
Servings: 10
Categories: Cheesecakes / Chocolate / Coffee / Desserts

Ingredients:

Crust
1 1/2  cups  hazelnuts, chop/husk/toasted
1/3  cup  sugar
3  tablespoons  unsalted butter, melted
1  tablespoon  cocoa powder, unsweetened

Filling
1  cup  espresso coffee, freshly brewed
24  ounces  cream cheese, at room temperature
1 1/3  cups  sugar
1 1/2  tablespoons  cornstarch
1/4  teaspoon  salt
3  large  eggs, at room temperature
3  large  egg yolks, at room temperature
1/3  cup  half and half
1/4  cup  fresh lemon juice
1  tablespoon  coffee liqueur
1 1/2  teaspoons  lemon peel, grated
1/2  teaspoon  vanilla extract
    whipped cream
    chocolate coffee bean candies, optional

Directions:
1. For Crust: Preheat oven to 325 F. Wrap foil around bottom and up outsides of 9" diameter springform pan. Mix all ingredients in a medium bowl until well blended. Press crust into bottom and up sides of prepared pan. Bake 10 minutes. Cool on rack.

2. For Filling: Boil coffee in heavy small saucepan until reduced to 1/4 cup. Cool completely. Using electric mixer, beat cream cheese, sugar, cornstarch and salt in large bowl until smooth. Beat in eggs and yolks 1 at a time, stopping occaisionally to scrape down sides of the bowl. Mix in espresso, half and half, lemon juice, liqueur, lemon peel and vanilla. Pour filling into crust. Let stand 15 minutes at room temperature.

3. Preheat oven to 325 F. Insert toothpick into any air bubbles that appear on surface of cheesecake. Place cheesecake in large baking pan. Add enough cold water to pan to come 3/4" up sides of cheesecake. Bake until cake edges are set but center still moves slightly when pan is gently shaken, approximately 1-1/2 hours.

4. Remove cheesecake from water bath. Discard foil. Transfer cake to rack and cool. Cover and refrigerate until well chilled. (Can be prepared 2 days ahead.) Spoon whipped cream into pastry bag fitted with medium star tip. Pipe rosettes of cream around top edge of cheesecake. Top each rosette with coffee bean and serve.


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