long thin knife around the outer and
tube edges of the pan and turn the
cake out of the pan onto the rack;
remove parchment. Dust with
confectioners’ sugar before serving.
Nutritional information per serving:
Calories 214 (31% from fat) • carb. 34g • pro. 3g
• fat 8g • sat. fat 1g • chol. 27mg • sod. 160mg
• calc. 60mg • fiber 0g
Cappuccino
Cheesecake
It will be difficult for coffee lovers to
resist this luscious, creamy cappuccino
cheesecake in a cinnamon-scented
chocolate cookie crust.
Preparation: 20 minutes, plus baking
times.
Makes 12 to 16 servings
cooking spray
2 tablespoons instant espresso
powder
½ cup half-and-half
3 tablespoons unsalted butter, cut
in ½-inch pieces
2½ cups granulated sugar, divided
¾ cup unbleached, all-purpose flour
¼ cup unsweetened cocoa
½ teaspoon cinnamon
¼ teaspoon baking powder
¹/
8
teaspoon salt
1 large egg yolk
16 ounces cream cheese (regular),
at room temperature
16 ounces lowfat cream cheese, at
room temperature
4 large eggs*
2 tablespoons cornstarch
2 teaspoons vanilla extract
chocolate curls for garnish,
optional
In a small bowl dissolve the espresso
powder in the half-and-half; reserve.
Preheat oven to 350°F. Lightly coat a 9
x 3-inch springform or cheesecake pan
with cooking spray.
Place the butter and ¼ cup of the
sugar in a medium bowl. Mix on speed
2/Low to cream, 1½ minutes. Add flour,
cocoa, cinnamon, baking powder, and
salt; mix on speed 1/Low until
combined, 30 seconds. Add egg yolk
and mix on speed 1/Low until crumbly,
15 seconds. Press into bottom of
prepared pan. Bake in preheated 350°F
oven for 10 minutes, until slightly
puffed (crust may have cracked
appearance, which is normal). Place on
a rack to cool. When the pan is cool to
touch, wrap a sheet of aluminum foil
around the bottom and sides of the pan
so that foil comes up at least 2 inches.
Place cream cheeses and remaining
sugar in a large mixing bowl. Beat on
speed 1/Low until combined and
smooth, 2 minutes. Using speed 1/Low,
add eggs, one at a time, mixing for 15
seconds after each addition. Scrape the
bowl. Add cornstarch; mix on speed 1/
Low for 20 seconds. Scrape the bowl.
Add half-and-half mixture and vanilla;
mix on speed 2/Low until smooth and
completely combined. Pour the mixture
over the cooled crust. Place the pan in
a larger aluminum pan and place in the
oven; add enough hot water to the
outer pan so that it is ½-inch deep.
Bake in the preheated 350°F oven for
60 to 70 minutes, until the cheesecake
is pulling away from the sides of the
pan; the center will be jiggly. Remove
from the oven, remove the foil, and let
cool completely on a rack. Refrigerate
at least 4 hours before serving. Garnish
with chocolate curls if desired.
Nutritional information per serving (16 servings):
Calories 368 (48% from fat) • carb. 41g • pro. 8g
• fat 20g • sat. fat 12g • chol. 116mg • sod. 290mg
• calc. 89mg • fiber 1g
Variation:
After the cheesecake is
mixed, add 3 ounces each chopped
white and bittersweet chocolate using
speed 1/Low; mix for 15 seconds to
combine.
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