-ROSE RAY DSJN00A- 1 tb Instant coffee powder
1 1/2 c Nuts; finely chopped 1/4 ts Cinnamon
1 c Plus 2 tbs sugar; divided 1/4 c Orange juice
3 tb Butter; melted 1 ts Orange peel; grated
32 oz Cream cheese; melted Cinnamon sugar, whipped
3 tb Flour; all purpose – cream and orange zest for
4 Eggs – garnish
1 c Sour cream
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.
Yields
1 servings
