CHRISTIAN CHEFS INTERNATIONAL
Cappuccine Cheesecake

Author: "Just Desserts" cookbook
Yield: 9" (23 cm) spring-form pan, 12-16 servings

Ingredients:
1-1/2 cups (355 ml) chocolate cake crumbs
1-1/2 lbs. (681 g) cream cheese, softened
1-1/2 cups (355 ml) sugar
1 Tbsp. (15 ml) ground espresso or French Roast coffee (dry coffee)
2 tsp. (10 ml) vanilla
3 eggs
1-1/2 pints (710 ml) sour cream

Oven 375' (190 C). Sprinkle cake crumbs over the bottom of an ungreased 9" (23 cm) spring-form pan. Distribute the crumbs evenly and press down lightly. Set aside while preparing cheesecake batter.

In large bowl, using electric mixer, beat together cream cheese, sugar, dry coffee and vanilla until smooth and fluffy (about 5 min). Add eggs, one at a time, mixing just to incorporate. Add sour cream all at once and blend well. Pour into prepared pan and bake at 375' (190 C) for 35-40 min. Cheesecake will appear set but not done. Remove from oven, cool, wrap in plastic wrap and refrigerate overnight.

Before serving, remove sides of pan. Serve with whipped cream and pinch of cinnamon or grated chocolate.


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Whether you eat or drink, or whatever you do, do all to the glory of God. -1 Cor 10:31 ESV

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