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Cappuccino Cheesecake Recipe
|Chocolate cake crumbs||1 1⁄2 Cup (24 tbs)|
|Cream cheese||1 1⁄2 Pound, softened|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Ground espresso coffee/French roast coffee dry coffee||1 Tablespoon|
|Sour cream||1 1⁄2 Pint|
Serving size: Complete recipe
Calories 5377 Calories from Fat 3435
% Daily Value*
Total Fat 390 g600.7%
Saturated Fat 218.8 g1094%
Trans Fat 0 g
Cholesterol 1757.2 mg
Sodium 3012.2 mg125.5%
Total Carbohydrates 392 g130.7%
Dietary Fiber 0.07 g0.3%
Sugars 349.2 g
Protein 86 g172.5%
Vitamin A 269.7% Vitamin C 10.8%
Calcium 155.8% Iron 40.6%
*Based on a 2000 Calorie diet
Sprinkle cake crumbs over the bottom of an ungreased 9-inch spring form pan.
Distribute the crumbs evenly and press down lightly.
Set aside while preparing cheesecake batter.
In a large bowl, using an electric mixer, beat together cream cheese, sugar, dry coffee and vanilla until smooth and fluffy (about five minutes).
Add eggs, one at a time, mixing just to incorporate.
Add sour cream all at once and blend well.
Pour into prepared pan and bake at 375° for 35-40 minutes.
Cheesecake will appear set but not done.
Remove from oven, cool, wrap in plastic wrap and refrigerate overnight.
Before serving, remove sides of pan .
Serve with a dollop of freshly whipped cream and a pinch of cinnamon or grated chocolate.