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| 1 | x | pie shell (9 inch) | |
| 1 1/2 | cups | hazelnuts | chop, husk, toasted |
| 1/3 | cup | sugar | |
| 3 | tablespoons | butter | melted |
| 1 | tablespoon | cocoa powder | unsweetened |
| 1 | cup | espresso, brewed | |
| 24 | ounces | cream cheese | room temperature |
| 1 1/3 | cups | sugar | |
| 1 1/2 | tablespoons | cornstarch | |
| 1/4 | teaspoon | salt | |
| 3 | large | eggs | room temperature |
| 3 | large | egg yolks | room temperature |
| 1/3 | cup | cream, half and half | |
| 1/4 | cup | lemon juice | |
| 1 | tablespoon | liqueur | coffee flavor, such as kahlua |
| 1 1/2 | teaspoons | lemon zest | grated |
| 1/2 | teaspoon | vanilla extract |
For Crust:
Preheat oven to 350 F.
Wrap foil around bottom and up outsides of 9" diameter springform pan.
Mix all ingredients in a medium bowl until well blended.
Press crust into bottom and up sides of prepared pan.
Bake 10 minutes. Cool on rack.
For filling:
Boil coffee in heavy small saucepan until reduced to 1/4 cup.
Cool completely.
Using electric mixer, beat cream cheese, sugar, cornstarch and salt in large bowl until smooth. Beat in eggs and yolks 1 at a time, stopping occaisionally to scrape down sides of the bowl.
Mix in espresso, half and half, lemon juice, liqueur, lemon peel and vanilla.
Pour filling into crust. Let stand 15 minutes at room temperature.
Preheat oven to 350 F.
Insert toothpick into any air bubbles that appear on surface of cheesecake.
Place cheesecake in large baking pan. Add enough cold water to pan to come 3/4" up sides of cheesecake.
Bake until cake edges are set but center still moves slightly when pan is gently shaken, approximately 1-1/2 hours.
Remove cheesecake from water bath. Discard foil.
Transfer cake to rack and cool.
Cover and refrigerate until well chilled.
Spoon whipped cream into pastry bag fitted with medium star tip.
Pipe rosettes of cream around top edge of cheesecake. Top each rosette with coffee bean and serve.
| % Daily Value* | |
| Total Fat 116.0g | 179% |
| Saturated Fat 53.0g | 267% |
| Trans Fat 0.0g | |
| Cholesterol 541mg | 180% |
| Sodium 1001mg | 42% |
| Total Carbohydrate 119.0g | 40% |
| Dietary Fiber 5.0g | 20% |
| Sugars 89.0g | |
| Protein 29.0g | 58% |
| Vitamin A | 62% | Vitamin C | 18% | |
| Calcium | 26% | Iron | 34% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I have been accused of being a "wine snob" on more than one occasion. In fact, I was belied as such twice in the ...
I wasn't sure how this would taste but it was great. my family doesn't eat much but after dinner there was nothing to put away!! They all ask for it at least once a week. I added a little bit more bacon though and some vegitables.
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