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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Bottom Line's Best-Ever Kitchen Secrets by Joan Wilen and Lydia Wilen. Yield one 9 cheesecake. Ingredients:
crust |
1 1/2 cups graham cracker crumbs |
1/4 cup powdered sugar |
6 tbs butter, melted |
coffee filling |
32 oz cream cheese, softened |
3/4 cup sugar |
2 tsp instant coffee granules |
1 tsp hot water |
2 eggs |
1 cup sour cream |
3 tbs kahlua or tia maria liqueur (optional) |
topping |
1 1/2 cup sour cream |
2 tbs sugar |
1/2 tsp vanilla extract |
1/8 tsp salt |
Directions:
1. To prepare the crust, place all of the crust ingredients in a medium-sized bowl, and toss with a fork or mix with your hands until well-blended.
2. Place the crust mixture in a 9 springform pan or a deep-dish pie pan. Using the back of a spoon or your hands, press the crumbs firmly around the bottom and side of the pan. Refrigerate the crust for at least 1 hour, or until very cold.
3. To make the filling, place the cream cheese in a large mixing bowl, and beat with an electric mixer until very soft. Add the sugar and beat into the cream cheese.
4. Dissolve the instant coffee in the hot water, and beat into the cream cheese mixture. Then beat in the eggs, 1 at a time, until well-blended.
5. Add the sour cream and the liqueur, if desired, to the filling, and beat slowly until thoroughly combined.
6. Pour the filling into the chilled crust and bake in a preheated 350 degrees oven for 40 minutes, or until the filling is set and a knife inserted in the center comes out clean.
7. Place the pan on a wire rack, and cool for 40 to 60 minutes, or until cake reaches room temperature.
8. To make the topping, place the sour cream in a medium-sized mixing bowl and gently stir in the remaining ingredients. When well-blended, spread the topping over the cooled cheesecake.
9. Bake the topped cheesecake in a preheated 425 degrees oven for 5 minutes, or just long enough to set the sour cream. Allow to cool on a wire rack. Refrigerate for at least 4 hours before cutting into wedges and serving.
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