Zutaten für Almond Coffee Cheesecake For Anna
- 2 cups chocolate wafer cookies, finely crushed
- 1/2 cup finely chopped almonds
- 1/2 cup (1 stick) butter, melted
- 1 teaspoon coffee extract
- 3 (8 ounce) packages cream cheese, softened
- 1 1/4 cups sugar
- 1/2 cup whipping cream
- 2 tablespoons cornstarch
- 4 large eggs
- 1 large egg yolk
- 2 tablespoons Amaretto
- 1 teaspoon almond extract
- 1 tablespoon water
- 1 teaspoon instant coffee granules
- 1 teaspoon coffee liqueur
- sweetened whipped cream, for garnish
- 2 tablespoons flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
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Zubereitung von Almond Coffee Cheesecake For Anna
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, beat cream cheese and sugar until smooth and creamy.
- Beat in eggs one at a time, then stir in coffee extract and almond extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped almonds.
- Pour batter into the prepared springform pan.
- Bake for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to prevent cracking.
- Remove from oven and let cool completely on a wire rack.
- Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
80g
Fat
94g
Carbs
10g
