Ingredients for Almond Coffee Cheesecake For Anna
- Chocolate Wafer Cookies
- 1/2 cup chopped almonds
- Butter
- Coffee
- 1 (8 ounce) package cream cheese, softened
- 1 cup granulated sugar
- Whipping Cream
- Cornstarch
- 3 large eggs
- Egg Yolk
- Amaretto
- 1 teaspoon almond extract
- Water
- Instant Coffee
- Coffee Liqueur
- Whipped Cream
How to Make 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.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
80g
Fat
94g
Carbs
10g
