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Tazze con Cappuccino
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La Belle Cuisine
Cappuccino Cheesecake
Gourmet Archives
Crust:
1 1/4 cups graham cracker crumbs
1/4 cup packed dark brown sugar
1 teaspoon cinnamon
1/2 cup unsalted butter, melted
Filling:
24 ounces cream cheese, softened
1 1/2 cups sugar
4 large eggs
1/3 cup strong brewed espresso
Topping:
1 cup well-chilled heavy cream
1 1/2 teaspoons cocoa powder
1/2 teaspoon cinnamon
For crust: Preheat oven to 375 degrees F. In a bowl stir together all
crust ingredients
and press onto bottom of 10-inch springform pan.
For filling: In a bowl with an electric mixer beat cream cheese and
sugar until smooth. Beat in eggs 1 at a time and beat in espresso,
beating until smooth. Pour filling into crust and bake cheesecake
on baking sheet in
middle of oven 35 minutes or until center is
barely set. Cool in pan on a
rack and chill, covered, overnight.
In a bowl beat cream to stiff peaks.
Remove side of pan and
top cheesecake with whipped cream. Sift cocoa powder
and
cinnamon over cream.
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