How to Make Cappuccino Cheesecake

A slight twist on standard cheesecake yields this one, patterned after that smooth coffee favorite, cappuccino. This recipe makes one 9-inch cake.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 2 tbsp. water
• 1 c. sugars
• 3 eggs
• 1/2 c. melted butter
• 2 tbsp. coffee liqueur
• 1 1/2 lb. cream cheeses
• 1 tsp. vanilla extract
• 3 oz. chopped semisweet chocolate squares
• 2 tbsp. all-purpose flour
• 2 tbsp. instant espresso powder
• 1 3/4 c. crushed chocolate wafer cookies
• 1/2 c. melted butter
• 3 oz. chopped semisweet chocolate squares
• 1 3/4 c. crushed chocolate wafer cookies
• 1 c. sugars
• 1 tsp. vanilla extract
• 2 tbsp. all-purpose flour
• 2 tbsp. instant espresso powder
• 1 1/2 lb. cream cheeses
• 3 eggs
• 2 tbsp. coffee liqueur
• 2 tbsp. water

1. Mix the melted butter and crushed cookies together well.

2. Place a round of parchment paper in the bottom of a 9-inch springform pan, then pack the crust mixture on the bottom and sides. Use the flat bottom of a glass to press the crust flat. Chill while making the filling.

3. Heat the oven to 325 degrees F.

4. Place the chocolate, 2 tbsp. water and espresso powder in a double boiler or small saucepan over low heat. Melt and stir until smooth.

5. Stir in coffee liqueur, then cool.

6. In a mixing bowl beat the cream cheese and vanilla, by hand or with an electric mixer, until smooth.

7. Add the sugar and flour and beat just until incorporated. Add the eggs and coffee/chocolate mixture and beat until combined.

8. Pour mixture over the crumb crust, then bake for 1 hour or until just set. (See tips for doneness.)

9. Let cool completely at room temperature before chilling.

Tips & Warnings

• The plague of most cheesecakes is cracks, and these happen for several reasons. Follow the tips below to help you avoid them.
• Avoid overmixing, as this can incorporate an excess of air in the batter and cause the cake to rise too much during baking. It then falls and cracks as it cools.
• Be careful not to overbake. Check the cake at the minimum cooking time. The very center should jiggle slightly. Avoid using a knife or toothpick to check for doneness.
• While the cheesecake is cooling, wait until it is warm to the touch (but not hot), then run a knife around the rim to loosen the cake from the sides of the pan. If the sides can pull away from the pan as the cake shrinks, it will lessen the chances of a crack.
• Be sure to use a springform pan to bake a cheesecake, as these allow for the easiest removal of the cake. Place the springform pan on a baking sheet when in the oven to capture any leaks.
• Cool the cheesecake completely at room temperature before chilling.

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