Ultimate Cappuccino Cheesecake
photo by Vseward Chef-V
- Ready In:
- 1hr 25mins
- 18 graham cracker squares, crushed (to equals 1 1/2 cup crumbs)
- 6 tablespoons unsalted butter, melted
- 1⁄4 cup Splenda sugar substitute
- 1 teaspoon ground cinnamon
- 3 (8 ounce) packages light cream cheese, softened
- 8 ounces mascarpone cheese
- 1 1⁄4 cups sugar
- 2 tablespoons all-purpose flour
- 8 egg whites, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons brewed espresso, cooled
- 4 tablespoons heavy whipping cream, divided
- 2 teaspoons ground cinnamon
- Heat oven to 325°F.
- Wrap bottom and sides of 9-inch springform pan with wide heavy-duty foil.
- Place the crackers into a sealable plastic bag and use a rolling pin to crush them or use a food processor to do the crushing. Crush the crackers into evenly ground crumbs. In medium bowl, stir together crumbs, sugar, 1 tsp cinnamon and melted butter until crumbs are evenly moistened. Press evenly into bottom and 1 inch up sides of pan. Bake 8-10 minutes or until set; cool on wire rack.
- In large bowl, beat cream cheese, mascarpone cheese and sugar at low speed 2 minutes or until smooth. Beat in flour. Beat in 4 of the egg whites just until combined; repeat with remaining 4 egg whites. Scrape down sides of bowl. Beat in vanilla just until blended.
- Reserve 2 cups batter in another medium bowl. In small bowl, combine coffee in 3 tablespoons of the heavy cream; stir into reserved batter.
- Stir remaining 1 tablespoon heavy cream and 2 teaspoons cinnamon into batter in large bowl until completely blended; pour into crust. Place pan in large shallow roasting or broiler pan. Fill with enough hot tap water to come halfway up sides of springform pan.
- Bake 40 minutes. Carefully slide out oven rack several inches. Pour reserved coffee batter evenly over cheesecake. Bake additional 35 minutes or until edges are slightly puffed and top is dry to the touch. Center should move slightly when pan is tapped. Turn oven off and let cake sit in oven with door ajar and cool for 30 minutes. Remove cake from water bath; remove foil. Place on wire rack; continue to cool to room temperature, about 2 hours. Refrigerate at least 6 hours before serving.
Questions & Replies
Got a question? Share it with the community!
I can't say enlough about this cheescake. It is definitely partyfare. I used "Taster's Choice" instant coffee to make my "Expresso" since I live in the country and I don't buy the fancy coffees. Yes, Maam! It has the coffee flavor and it is so creamy, it literally slides down and you want some more! Hats off, Chef, I think you outdid us all!
RECIPE SUBMITTED BY
I don't think there's anything better than spending time with family and friends and enjoying delicious food together. I just love food. I love reading about food, writing about food, cooking food and.. not surprisingly, eating food. My latest passion is food-photography! I'm still learning a lot, but I'm trying to post photos with all my recipes and reviews. I read recipe books, magazines and food blogs like novels. I get such satisfaction when someone enjoys a meal or dessert that I have prepared. It is the biggest compliment to me when my family and friends rave about my cooking. There are so many terrific recipes on this site. If I'm looking for something, I'm sure to find it here. I do have stacks of my own favorite recipes which I am slowly but surely getting in my cookbooks here . I have had so many awesome reviews and fabulous photos taken of my recipes... I try to thank everyone personally .. I sincerely appreciate each and every review and or comment left. I know it takes time to photograph and upload photos - So I want to say thank you from the bottom of my heart for finding and trying my recipes and taking the extra effort...