Almond Coffee Cheesecake for Anna

Recipe by Baby Kato
READY IN: 2hrs 50mins
SERVES: 12-18


  • 1 34
    cups chocolate wafer cookies, crushed
  • 3
    tablespoons almonds, chopped, toasted
  • 5 -6
    tablespoons butter, melted
  • 1
    teaspoon coffee, instant, strong
  • 24
    ounces cream cheese, softened
  • 34
    cup sugar, vanilla
  • 14
    cup whipping cream
  • 5
    teaspoons cornstarch
  • 4
    eggs, large fresh
  • 1
    egg yolk
  • 14
  • 2
    tablespoons Amaretto
  • 1
    teaspoon almond extract, pure
  • 1
    teaspoon water, hot
  • 34
    teaspoon instant coffee, strong
  • 14
    cup coffee liqueur, Kahula
  • 1
    cup whipped cream, garnish
  • 14
    cup almonds, toasted, sliced, garnish


  • Chocolate Wafer Crust.
  • In a small bowl combine crushed wafers, almonds, butter and instant coffee together, until well mixed.
  • Press the crumb mixture into the bottom of a greased 9" springform pan and set aside until needed.
  • Almond Coffee Filling.
  • Combine cream cheese, sugar and cornstarch in a large bowl, and with an electric mixer beat till smooth.
  • Add the eggs and yolk, one at a time, beating well after each addition.
  • Split the batter into two bowls equally.
  • In one bowl add the amaretto and almond extract, mix well and set aside.
  • Stir together the instant coffee and hot water, mix with the Kahlua then add to the remaining cheese mixture, blending well.
  • Pour half of the amaretto mixture over the chocolate wafer crust. Spoon half of the coffee mixture over the amaretto mixture.
  • Now pour the remaining amaretto mixture over the coffee mixture. Top with the remaining coffee mixture.
  • Without scraping the crust, swirl the blade of a knife thru the cake to create a marbling effect.
  • Bake at 350 degrees for 15 minutes. Lower the temperature to 200 and continue baking for 1 hour and 20 minutes, or until the center no longer looks shiney or wet.
  • Individual ovens vary -- please make sure that the cake center no longer looks wet or shiney, before returning to oven.
  • Remove the cake from the oven and run a knife around the inside edge of the pan.
  • Turn the oven off and return the cake to the oven for an additional hour, then chill uncovered overnight.
  • Serve garnished with whipped cream and sliced almonds.