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Ingredients :
- 22 crisp oatmeal cookies
- 3 tbsp cold unsalted butter, cut into small pieces
- 1 tbsp brown sugar
- ¼ tspn ground cinnamon
- 3 x 8 oz packages cream cheese, softened
- 1 cup packed brown sugar
- 4 eggs
- 3 tbsp coffee liqueur or milk
- ½ tspn vanilla
- 2 tbsp instant espresso coffee powder
- 1/3 cup Irish whiskey or milk
- 1 tspn instant espresso coffee powder
- 1 tspn granulated sugar
- 1 tbsp whipping cream
- 1½ cups whipping cream
- 2 tbsp granulated sugar
- chocolate coffee beans or mocha beans
Preparation and Cooking Instructions :
- For crust, lightly butter a 9" springform pan. Set aside.
- In a food processor bowl, process cookies until finely crushed (should
have 2 cups crumbs). Add butter, the 1 tablespoon brown sugar and the
cinnamon; process until mixture is combined. (Or crush cookies in a
plastic bag with a rolling pin. In a bowl, combine cookie crumbs with
the 1 tablespoon brown sugar and the cinnamon. Using a pastry blender,
cut in the butter until mixture is well mixed.)
- Press the crust mixture onto the bottom and 1½ inches up the
side of the prepared pan. Bake in a 375°F oven for 8 minutes or
until firm. Cool completely on a wire rack.
- For filling, in a large bowl, beat cream cheese and the 1 cup brown
sugar with electric mixer until well combined. Add eggs all at once
and beat on low speed until just combined.
- Stir in liqueur or milk and vanilla extract. Dissolve the 2 tablespoons
espresso coffee powder in Irish whiskey or milk. Add to cream cheese
mixture; stir until just combined. Pour into cooled crust.
- Bake in a 350°F oven about 50 minutes or until center appears
nearly set when you shake it. Remove from oven. Cool 15 minutes. Loosen
crust from side of pan. Cool 30 minutes more; remove side of pan. Cool
1 hour. Cover and chill at least 6 hours.
- For topping, dissolve the 1 teaspoon espresso coffee powder and the
1 teaspoon granulated sugar in the 1 tablespoon whipping cream. In a
medium bowl, beat the 1½ cups whipping cream with the 2 tablespoons
granulated sugar until stiff peaks form (peaks stand straight). Fold
in espresso mixture. Spread on top of chilled cheesecake.
- Garnish with chocolate coffee beans. Let stand at room temperature
for 15 minutes before serving.
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