This is my very 1st time i make Cheesecake. Im so proud of myself that my cheesecake doesnt crack or sink after cooling. In fact, it is very smooth..
1 1/2 cups finely chopped nuts ( I used 1 roll of digestive biscuits)
2 Tablespoons sugar
3 Tablespoons butter, melted (I added more)
Filling Ingredients:
32 oz cream cheese, softened1 cup(200g) sugar3 Tablespoons all-purpose flour4 large eggs1 cup sour cream1 Tablespoon instant coffee granules1/4 teaspoons cinnamon1/4 cup boiling water
Cappuccino Cheesecake Directions:
1. Combine nuts, 2 tablespoons sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes.
2. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended.
3. Add eggs, one at a time, mixing well after each addition. Blend in sour cream.
4. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust.
5. Bake at 450 degrees F., 10 minutes., then reduce oven temperature to 250 degrees F; continue baking 1 hour.
6. Loosen cake from rim of pan; cool before removing rim of pan. Chill.
