Cappuccine Cheesecake

whole cinnamon graham crackers
3 tbsp. butter
3 tbsp. instant-coffee granules
1 tbsp. vanilla extract
bricks cream cheese
1/2 c. granulated sugar
1/2 c. packed light-brown sugar
2 tbsp. cornstarch
1 tsp. ground cinnamon
large eggs
3/4 c. sour cream
1 3/4 c. sour cream
3/4 c. granulated sugar
Decoration: 1 Tbsp confectioners’ sugar mixed with 1⁄8 tsp ground cinnamon; chocolate-covered espresso beans
  1. Heat oven to 350°F. Lightly coat an 8-in. springform pan with cooking spray.
  2. Crust: Break up crackers into food processor; pulse until fine crumbs form. Add butter; pulse until blended. Press over bottom of springform pan. Bake 8 minutes. Cool in pan on a wire rack.
  3. Meanwhile, make Filling: Dissolve coffee granules in vanilla in a large bowl. Add cream cheese; beat with mixer on high speed until smooth. Beat in sugars, cornstarch and cinnamon, scraping down sides of bowl often, until well blended. On low speed, add eggs; beat just until combined. Add sour cream; beat to blend. Pour into crust; spread evenly.
  4. Bake 1 hour, or until puffed around edges but still jiggly in center. Remove from oven; let stand until Filling sinks slightly.
  5. Topping: Stir sour cream and sugar in a small bowl until sugar dissolves. Carefully pour over filling, spreading evenly to edges. Bake 10 minutes, or until sour cream sets. Cool completely in pan on a wire rack. Refrigerate at least 6 hours, or up to 3 days.
  6. To serve: Remove pan sides. Sift cinnamon-sugar over cake. Make a circle of espresso beans around the edge.

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Date: 06.12.2018, 16:36 / Views: 41255