Cappuccino Cheesecake

Cappuccino Cheesecake

Crust- 375°F
1 cup graham cracker crumbs
2 1/2 tablespoons unsalted butter, melted
1 1/2 tablespoons sugar

Filling- Preheat 500°F
2 pounds (four 8-ounce packages) cream cheese, at room temperature
1 3/4 cups sugar
3 tablespoons All-Purpose Flour
3 tablespoons instant coffee
3 tablespoons Kahlúa liquor
1/4 teaspoon salt
1 teaspoon vanilla extract
5 large eggs
1/2 cup sour cream

Mix the graham cracker crumbs with the sugar and melted butter.
When getting the pan ready, wrap the bottom of the pan with metallic foil so as to seal the bottom to where water cannot get to it. Usually up the side of the pan is sufficient. Cut parchment paper into strips about 4″ wide. Spray the inside of your pan with non-stick spray and apply the parchment paper to it.
Press the graham cracker mixture into the bottom of the pan and press firm with the bottom of a smooth round glass. Bake at 375°F for 8 minutes.

Mix the cream cheese and sugar together. Add eggs, scraping the bowl after each egg. Add flour, lemon zest, sour cream and vanilla extract. On low speed, mix until well blended. Pour into the pan with the par-baked crust. Smooth the top out. Bake at 500°F for 12 minutes and then reduce temperature to 200°F for another hour. Remove and let cool in refrigerator before removing it from pan.

NOTE: All ingredients must be at room temperature so as to eliminate lumps and uneven mixing.

Serve with a drizzle of mocha syrups.

Silversmith and Lapidary