Hawaiin Coffee Cheesecake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Yummy coffee flavored cheesecake, differently delicious. Ingredients:
to make the crust |
1 3/4 cups finely chopped macadamia nuts |
1 3/4 cups finely ground graham crackers |
1/4 cup hazelnut coffee |
1/4cup unsweetened cocoa powder |
3/8 cup unsalted butter, softened to room temperature |
to make the filling |
19 ounces of cream cheese (2 1/3 packages), softened to room temperature |
6 whole eggs |
1 1/4 cup coffee liqueur, e.g. tia maria or kahlua |
1 cup sugar |
topping |
1 /2 cup sour cream |
3/8 cup sugar |
1 1/2 teaspoons hazelnut flavoring or pure vanilla extract |
coffee sauce |
1 cup coffee, freshly brewed |
1 cup sugar |
Directions:
1. Crust:
2. In a good sized bowl, combine the nuts, coffee and cocoa powder together, then blend in the butter until moist.
3. Spread this evenly on the bottom of a 9-10 springform pan and set aside while you make the filling.
4. Filling:
5. Use a wooden spoon or heavy rubber spatula and a large mixing bowl.
6. Add the cream cheese first and beat until it is creamy and smooth.
7. Add the sugar and beat it in until well incorporated.
8. Add the eggs, also until well blended, then add the coffee liqueur, but just until it saturates the cream mixture; over mixing at this point can make the filling too thin.
9. Gently pour the filling into the prepared crust and set the pan on a baking sheet.
10. Bake for 1 hour at 325 °F. or until the edge is puffed but the center appears moist.
11. It should jiggle when you tap the sides of the pan.
12. Topping:
13. In a small bowl, whisk all the ingredients together.
14. Smooth on top of the cheesecake and return the cheesecake to the oven for 15 minutes or long enough for the topping to set.
15. Remove the pan from the over and cool on a rack.
16. Refrigerate, preferably overnight, before unmolding.
17. Coffee Sauce:
18. Put the coffee and sugar in a medium sized saucepan and cook over medium heat until the sugar is dissolved, stirring frequently.
19. Increase the heat and boil and cook gently until the mixture thickens coats the back of a wooden spoon.
20. Cool, then drizzle onto the serving plates and top the cheesecake with this sauce.
21. Note: and a dollop of whipped cream for garnish and perhaps a chocolate covered expresso bean to put this cheesecake over the top !
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