Cap­puc­cino Cheesecake

  • cappuccino cheesecake2 cups crushed choco­late cereal or cookies
  • 4 tbsp melted butter
  • 32 oz cream chease
  • 1 cup grandu­lated sugar
  • ¼ cup flour
  • 4 eggs
  • 1 cup sour cream
  • 1 tbsp instant coffee
  • ¼ cup boil­ing water
  • ½ cup warmed low fat milk
  • 2 tbsp instant cappuccino
  • 1 env whipped topping
Com­bine cereal/​cookies and but­ter and press into the bot­tom of a 9″ spring-​form pan. Bake at 325oF for 8 min­utes. Using an elec­tric mixer, com­bine cream cheese, sugar and flour. Add eggs one at a time, mix­ing thor­oughly after each addi­tion. Next, mix in sour cream. In a sep­a­rate bowl, dis­solve cof­fee in boil­ing water. Let cool, then grad­u­ally add to cream cheese mix­ture. Once com­pletely mixed, pour cream cheese mix­ture over cooled crust.

Bake in pre­heated oven at 450oF for 15 min­utes, then reduce to 250oF and bake for 55 min­utes more. Turn off oven and allow cake to cool com­pletely. Do not open oven — a hot cake will crack if exposed to air. Once cool, loosen sides with a knife before remov­ing the rim of the pan. Dis­solve cap­puc­cino in warm milk and chill in the freezer. Whipp the whipped top­ping mix with the chilled cup­pac­cino mix­ture until cream form peaks. Dec­o­rate as desired and chill until ready to serve.

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Cur­rent Edi­tion of Caribbean Dreams Magazine

Photo orig­i­nally from sweet​la​dyjne​.com

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