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Nutritional information per serving:
Calories 214 (31% from fat) • carb. 34g • pro. 3g
fat 8g • sat. fat 1g • chol. 27mg • sod. 160mg
calc. 60mg • fiber 0g
Cappuccino Cheesecake
It will be difficult for coffee lovers to
resist this luscious, creamy cappuccino
cheesecake in a cinnamon scented
chocolate cookie crust.
Preparation: 20 minutes, plus baking times
Makes 12 – 16 servings
Cooking spray
2
tablespoons instant espresso powder
1/2 cup half-and-half
3 tablespoons unsalted butter,
cut in 1/2-inch pieces
2-1/2 cups granulated sugar, divided
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon cinnamon
1/4 teaspoon baking powder
1/8 teaspoon salt
1 large egg yolk
16 ounces cream cheese (regular),
at room temperature
16 ounces low-fat cream cheese,
at room temperature
4 large eggs *
2 tablespoons cornstarch
2 teaspoons vanilla extract
Chocolate curls for garnish, optional
In a small bowl, dissolve the espresso
powder in the half-and-half; reserve.
Preheat oven to 350° F. Lightly coat a 9
x 3 inch springform or cheesecake pan
with cooking spray.
Place the butter and 1/4 cup of the
sugar in a medium bowl. Mix on speed
3 to cream, 1-1/2 minutes. Add flour,
cocoa, cinnamon, baking powder, and
salt; mix on speed 1 until combined, 30
seconds. Add egg yolk and mix on
speed 1 until crumbly, 15 seconds.
Press into bottom of prepared pan.
Bake in preheated 350° F oven for 10
minutes, until slightly puffed (crust may
have cracked appearance, which is nor-
mal). Place on a rack to cool. When the
pan is cool to touch, wrap a sheet of
aluminum foil around the bottom and
sides of the pan so that it comes up at
least 2 inches.
Place cream cheeses and sugar in a
large mixing bowl. Beat on speed 2 until
combined and smooth, 2 minutes.
Using speed 1, add eggs, one at a time,
mixing for 15 seconds after each addi-
tion. Scrape the bowl. Add cornstarch;
mix on speed 1 for 20 seconds. Scrape
the bowl. Add half-and-half mixture and
vanilla extract, mix on speed 2 until
smooth and completely combined. Pour
the mixture over the cooled crust. Place
the pan in a larger aluminum pan and
place in the oven; add enough hot
water to the outer pan so that it is 1/2-
inch deep. Bake in the preheated 350°
F oven for 60 to 70 minutes, until the
cheesecake is pulling away from the
sides of the pan; the center will be jig-
gly. Remove from the oven, remove the
foil, and let cool completely on a rack.
Refrigerate at least 4 hours before
serving. Garnish with chocolate curls
if desired.
Nutritional information per serving (16 servings):
Calories 368 (48% from fat) • carb. 41g • pro. 8g •
fat 20g • sat. fat 12g • chol. 116mg • sod. 290mg •
calc. 89mg • fiber 1g
Variation:
After the cheesecake is mixed, add 3
ounces each of chopped white and bitter-
sweet chocolate, using speed 1. Mix for 15
seconds to combine.
*Warm cold eggs safely before using, by
placing in a bowl of hot (not boiling) water
for 10 minutes. They will incorporate more
easily into your mixture.
Sweetened Freshly
Whipped Cream
Sweetened whipped cream is the perfect
finish for just about any dessert, or spoon
a dollop over coffee or hot chocolate.
Preparation: less than 5 minutes
Makes 2 cups
1-1/4 cups heavy cream, chilled
2 tablespoons granulated sugar
1-1/2 teaspoons vanilla extract
Place the cream, sugar, and vanilla in a
medium stainless or glass mixing bowl.
Using the chef’s whisk, beat on speed
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