Tomorrow is one of our dear friends’
birthday. There is a party and I’m bringing the cake. Knowing that he is a fan
of my cheesecake, I made this one for him.
This is a new recipe for me. Fortunately, the cake tuned out exactly
like the picture. I hope it is as good as it looks.
Ingredients
·
1-1/2 cups Oreo cookie crumbs
·
1/4 cup butter, melted
·
FILLING:
·
2 tablespoons plus 1-1/2 teaspoons instant
coffee granules
·
1 tablespoon hot water
·
1/4 teaspoon ground cinnamon
·
4 packages (8 ounces each) cream
cheese, softened
·
1-1/2 cups sugar
·
1/4 cup all-purpose flour
·
2 teaspoons vanilla extract
·
4 eggs, lightly beaten
·
2 cups (12 ounces) semisweet chocolate chips,
melted and cooled
·
GLAZE:
·
1/2 cup semisweet chocolate chips
·
3 tablespoons butter
·
Chocolate-covered coffee beans, optional
Directions
1.
Place greased 9-in. springform pan on a double
thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around
pan.
2.
In a small bowl, mix cookie crumbs and butter;
press onto the bottom of prepared pan. In another bowl, mix the coffee
granules, hot water and cinnamon; set aside.
3.
In a large bowl, beat the cream cheese, sugar,
flour and vanilla until smooth. Add eggs; beat on low speed just until
combined.
4.
Divide batter in half. Stir melted chocolate
into one portion; pour over crust. Stir coffee mixture into the remaining
batter; spoon over chocolate layer. Place springform pan in a large baking pan;
add 1 in. of hot water to larger pan.
5.
Bake at 325° for 60-65 minutes or until center
is just set and top appears dull. Remove springform pan from water bath; remove
foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with
a knife. Cool 1 hour longer. Refrigerate overnight.
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