-ROSE RAY DSJN00A-
1 1/2 c Nuts; finely chopped
1 c Plus 2 tbs sugar; divided
3 tb Butter; melted
32 oz Cream cheese; melted
3 tb Flour; all purpose
4 Eggs
1 c Sour cream
1 tb Instant coffee powder
1/4 ts Cinnamon
1/4 c Orange juice
1 ts Orange peel; grated
Cinnamon sugar, whipped
– cream and orange zest for
– garnish
Preheat oven to 325~. Combine nuts, 2 tablespoons sugar and butter in
medium bowl; mix well. Press onto bottom of 9-inch springform pan. Bake 10
minutes. Remove from oven. Increase oven temperature to 450~.
Beat together cream cheese, remaining 1 cup sugar and flour in large
bowl until well blended. Add eggs, one at a time, beating well after each
addition. Blend in sour cream. Add coffee powder and cinnamon to orange
juice; stir until coffee is dissolved. Gradually add juice mixture with
orange peel to cream cheese mixture, mixing until well blended. Pour over
crust. Bake 10 minutes. Reduce oven temperature to 250~. Continue baking
cheesecake 1 hour.
Loosen cake from rim of pan; cool 10 minutes. Sprinkle with cinnamon
sugar. Lightly score top of cheesecake with sharp knife. Cool completely
before removing rim of pan. Spoon desired amount of whipped cream into
pastry tube; pipe around edge of cheesecake. Sprinkle with orange zest, if
desired.
Decadent Cheesecakes from Cooking Class Magazine, March 1993.
From
Yields
1 Servings
