Cappucchino Cheesecake

Name: Cappucchino Cheesecake
Total time: 3600 s
Yield: 12 servings
Cuisine: American
Ingredients: For Crust; 3/4 cup chocolate grahm cracked crumbs; 3/4 cup Pepperidge Farms Milano Cookies, crushed to be crums; 4 tablespoons butter, melted; For Cheesecake; 4 (8 ounce) packages cream cheese, at room temperature; 4 teaspoons espresso granules or coffee granuules; 3 tablespoon heavy cream; 1 1/2 cups granulated sugar; 1/4 teaspoon salt; 2 teapoon vanilla extract; 1/2 cup sour cream, at room temoerature; 4 large eggs, at room temperature; 4 ounces white chocolate, chopped, not chips, melted; For Whipped Cream Topping; 1 cup heavy whipping cream, cold; 3 tablespoons confectioner's v; 1 teaspoon vanilla extract; Garnish; as needed cocoa powder,; shaved white and dark chocolate as ne eded

fenway @Fenway

This is a rich creamy coffee infused cheesecake with a thin layer of White chocolate on top which melds in the cheesecake for a cappucchino flavor. It's finished off with fresh whipped cream for a delicious coffee dessert!

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Ingredients

60 mins

12 servings

For Crust
3/4 cupchocolate grahm cracked crumbs
3/4 cupPepperidge Farms Milano Cookies, crushed to be crums
4 tablespoonsbutter, melted
For Cheesecake
4 (8 ounce)packages cream cheese, at room temperature
4 teaspoonsespresso granules or coffee granuules
3 tablespoonheavy cream
1 1/2 cupsgranulated sugar
1/4 teaspoonsalt
2teapoon vanilla extract
1/2 cupsour cream, at room temoerature
4large eggs, at room temperature
4 ounceswhite chocolate, chopped, not chips, melted
For Whipped Cream Topping
1 cupheavy whipping cream, cold
3 tablespoonsconfectioner's v
1 teaspoonvanilla extract
Garnish
as neededcocoa powder,
shaved white and dark chocolate as ne eded

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Steps

60 mins

1

Preheat oven to 350 Spray a 9 inch springform pan with bakers sprau. Line a rimmed baking pan that can hold cheesecake in it with foil
2

In a bowl combine the two crumbs and melted butter until moistened
3

Press into springform pan,. Freeze while preparing filling
4

Make Cheesecake fillings
5

Heat cream in,the microwave or stovetop until just to a boil, add expresso granules, stir to dissolve and set aside to cool to room temperature
6

Beat cream cheese until smooth
7

Add sugar, salt and vanilla and beat until smooth
8

Add eggs one at a time beating in after each egg
9

Fold in sour cream until blended
10

Remove 1 1/2 cups batter to a seperate bowl
11

Fold in melted white chocolate, set aside
12

To the remaining batter, mix in expresso mixture until well combines
13

Pour expresso batter into prepared pan
14

Top the expresso batter with the White chocolate battee, carefully spreading in a thin layer with an off set spatula
15

Place in foil lined pan to prevent sliding and wrap cheesecake in foil.. Fill pan around cheesecake halfway up with hot water. and bake 70 to 80 minutes until center is still wobbly. Remive from oven cover lightly with foil in baking pan 1 hour then transfer to a rack to cool completely before covering and refrigerating overnight
16

Remove sides from spingform pan
17

Make Whipped Cream Topping
18

Beat cream until it starts to thicken
19

Add confectioner's sugar and vanilla until it holds its shape
20

Top with whipped cream
21

Garnish with cocoa powder and white and dark chocolaye
22

B
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Cooksnaps

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fenway @Fenway

on September 13, 2016 01:37

“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.