Almond Coffee Cheesecake for Anna
Featured Pinch Tips Video
cups chocolate wafer cookies, crushed
tablespoons almonds, chopped, toasted
tablespoons butter, melted
teaspoon coffee, instant, strong
ounces cream cheese, softened
teaspoon almond extract, pure
teaspoon instant coffee, strong
cup coffee liqueur, kahula
cup whipped cream, garnish
cup almonds, toasted, sliced, garnish
1Chocolate Wafer Crust - In a small bowl combine crushed wafers, almonds, butter and instant coffee together, until well mixed.
2Press the crumb mixture into the bottom of a greased 9" spring form pan and set aside until needed.
3Almond Coffee Filling - Combine cream cheese, sugar and cornstarch in a large bowl, and with an electric mixer beat till smooth.
4Add the eggs and yolk, one at a time, beating well after each addition.
5Split the batter into two bowls equally.
6In one bowl add the amaretto and almond extract, mix well and set aside.
7Stir together the instant coffee and hot water, mix with the Kahlua then add to the remaining cheese mixture, blending well.
8Pour half of the amaretto mixture over the chocolate wafer crust.
9Spoon half of the coffee mixture over the amaretto mixture.
10Now pour the remaining amaretto mixture over the coffee mixture.
11Top with the remaining coffee mixture.
12Without scraping the crust, swirl the blade of a knife thru the cake to create a marbling effect.
13Bake at 350 degrees for 15 minutes.
14Lower the temperature to 200 and continue baking for 1 hour and 20 minutes, or until the center no longer looks shiny or wet.
15Individual ovens vary -- please make sure that the cake center no longer looks wet or shiny, before returning to oven.
16Remove the cake from the oven and run a knife around the inside edge of the pan.
17Turn the oven off and return the cake to the oven for an additional hour, then chill uncovered overnight.
18Serve garnished with whipped cream and sliced almonds.
Originally Posted: Sun, Mar 15, 2015