Categories: Cheesecake, Dessert
Ingredients
- Crust:
- 1/4 cup butter or 1/4 cup margarine
- 1 teaspoon instant coffee
- 1 3/4 cups finely crushed vanilla wafers
- 3 tablespoons sugar
- 3 tablespoons chopped toasted almonds
- Filling:
- 24 ounces cream cheese
- 3/4 cup sugar
- 5 teaspoons cornstarch
- 3 eggs
- 1 egg yolk
- 2 teaspoons instant coffee
- 2 teaspoons hot water
- 2 teaspoons vanilla extract
- 1/2 cup whipping cream
- Coffee Bean Topping:
- 1 cup whipping cream
- 1 tablespoon sugar
- 1 tablespoon coffee-flavored liqueur
- chocolate-covered coffee beans
Directions
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The crust—in a small saucepan, melt butter; stir in instant coffee until dissolved.
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In a bowl, stir the crushed vanilla wafers, sugar, and chopped almonds together; stir in the butter mixture until well combined.
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Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
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The filling—In a big bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
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Add in eggs and egg yolk, one at a time, beating well after each addition.
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Stir together the instant coffee and hot water until dissolved; add coffee mixture and vanilla to the cream cheese mixture; beat until smooth.
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Stir in whipping cream; pour the cream cheese mixture over the crust.
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Bake at 350° for 15 minutes; decrease temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
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Remove the cake from the oven and run a knife around the inside edge of the pan.
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Turn the oven off; return the cake to the oven for an additional 30 minutes; chill, uncovered, overnight.
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Topping: in a small bowl, beat whipping cream, sugar, and coffee liqueur with an electric mixer until stiff peaks form.
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Pipe the whipped cream mixture around the edge of the cheesecake; garnish with chocolate-covered coffee beans; chill until serving time.