Zutaten für Cappuccino Fudge Cheesecake Gluten Free
- Cookies
- Cocoa
- Brown Sugar
- Ground Nutmeg
- Unsalted Butter
- Whipping Cream
- Bittersweet Chocolate
- Kahlua
- 3 (8 ounce) packages cream cheese, softened
- ½ cup granulated sugar
- ¼ cup gluten-free all-purpose flour
- Dark Rum
- Instant Espresso Powder
- Espresso Beans
- 2 teaspoons vanilla extract
- Light Molasses
- 4 large eggs
- Sour Cream
- Chocolate Covered Espresso Beans
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Zubereitung von Cappuccino Fudge Cheesecake Gluten Free
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, combine gluten-free graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of the prepared pan. Bake for 10 minutes, then cool completely.
- In a large bowl, beat cream cheese until smooth. Gradually add sugar, beating until combined. Beat in eggs one at a time, then stir in vanilla extract and coffee liqueur.
- In a separate bowl, whisk together cocoa powder, instant coffee, and flour. Gradually add to the cream cheese mixture, beating until just combined. Do not overmix.
- Pour batter into the prepared crust. Place the springform pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 75-90 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove cheesecake from the oven and let it cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
95g
Fat
94g
Carbs
10g
