Christian Chefs Fellowship - Recipes - Cappuccine Cheesecake
Cappuccine Cheesecake

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

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.

If you have a good recipe to share, or have a question about any of the techniques or ingredients mentioned in this one, please feel free to post it at our Facebook Page.

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

Contact Us
Phone: 503.794.4083
Mailing Address: PO Box 1484, Cannon Beach, Oregon 97110-1484
Street Address: 289 N Spruce St., Cannon Beach, Oregon

Live webcam outside CCA
Find Us

© 1998-2022 Christian Chefs International & Christian Culinary Academy