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Orange cappuccino cheesecake
Artist: _ Yield: 1
Categories: Cheese & Eggs, Cheesecakes, Desserts, Fruits, Orange Rating: 0
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Ingredients:
1 1/2 cupNuts, finely chopped
1 cupPlus 2 tbs sugar, divided
3 tbspButter, melted
32 ozCream cheese, melted
3 tbspFlour, all purpose
4 Eggs
1 cupSour cream
1 tbspInstant coffee powder
1/4 tspCinnamon
1/4 cupOrange juice
1 tspOrange peel, grated
Cinnamon sugar, whipped
- cream and orange zest for
- garnish
Procedures:
1Preheat oven to 325°F.
2Combine nuts, 2 tablespoons sugar and butter in medium bowl; mix well.
3Press onto bottom of 9-inch springform pan.
4Bake 10 minutes.
5Remove from oven.
6Increase oven temperature to 450°F.
7Beat together cream cheese, remaining 1 cup sugar and flour in large bowl until well blended.
8Add eggs, one at a time, beating well after each addition.
9Blend in sour cream.
10Add coffee powder and cinnamon to orange juice; stir until coffee is dissolved.
11Gradually add juice mixture with orange peel to cream cheese mixture, mixing until well blended.
12Pour over crust.
13Bake 10 minutes.
14Reduce oven temperature to 250°F.
15Continue baking cheesecake 1 hour.
16Loosen cake from rim of pan; cool 10 minutes.
17Sprinkle with cinnamon sugar.
18Lightly score top of cheesecake with sharp knife.
19Cool completely before removing rim of pan.
20Spoon desired amount of whipped cream into pastry tube; pipe around edge of cheesecake.
21Sprinkle with orange zest, if desired.
22decadent cheesecakes from cooking class magazine, march 1993.