Almond Coffee Cheesecake for Anna

"This is the perfect choice for a elegant dinner party. This cake is being posted in honor of my friend Anna...The Brew Mistress. I hope you all enjoy this delicious cake."
 
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photo by Annacia photo by Annacia
photo by Annacia
photo by Annacia photo by Annacia
Ready In:
2hrs 50mins
Ingredients:
18
Serves:
12-18
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ingredients

  • 1 34 cups chocolate wafer cookies, crushed
  • 3 tablespoons almonds, chopped, toasted
  • 5 -6 tablespoons butter, melted
  • 1 teaspoon coffee, instant, strong
  • 24 ounces cream cheese, softened
  • 34 cup sugar, vanilla
  • 14 cup whipping cream
  • 5 teaspoons cornstarch
  • 4 eggs, large fresh
  • 1 egg yolk
  • 14 cup Amaretto
  • 2 tablespoons Amaretto
  • 1 teaspoon almond extract, pure
  • 1 teaspoon water, hot
  • 34 teaspoon instant coffee, strong
  • 14 cup coffee liqueur, Kahula
  • 1 cup whipped cream, garnish
  • 14 cup almonds, toasted, sliced, garnish
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directions

  • Chocolate Wafer Crust.
  • In a small bowl combine crushed wafers, almonds, butter and instant coffee together, until well mixed.
  • Press the crumb mixture into the bottom of a greased 9" springform pan and set aside until needed.
  • Almond Coffee Filling.
  • Combine cream cheese, sugar and cornstarch in a large bowl, and with an electric mixer beat till smooth.
  • Add the eggs and yolk, one at a time, beating well after each addition.
  • Split the batter into two bowls equally.
  • In one bowl add the amaretto and almond extract, mix well and set aside.
  • Stir together the instant coffee and hot water, mix with the Kahlua then add to the remaining cheese mixture, blending well.
  • Pour half of the amaretto mixture over the chocolate wafer crust. Spoon half of the coffee mixture over the amaretto mixture.
  • Now pour the remaining amaretto mixture over the coffee mixture. Top with the remaining coffee mixture.
  • Without scraping the crust, swirl the blade of a knife thru the cake to create a marbling effect.
  • Bake at 350 degrees for 15 minutes. Lower the temperature to 200 and continue baking for 1 hour and 20 minutes, or until the center no longer looks shiney or wet.
  • Individual ovens vary -- please make sure that the cake center no longer looks wet or shiney, before returning to oven.
  • Remove the cake from the oven and run a knife around the inside edge of the pan.
  • Turn the oven off and return the cake to the oven for an additional hour, then chill uncovered overnight.
  • Serve garnished with whipped cream and sliced almonds.

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Reviews

  1. BK, you adorable little witch, you've cast one impressive spell with this creation! You know that I had to reduce the numbers as much as I could but even with using graham cracker crumbs in place of the cookies (to lessen sugar content), non-hydrogenated margarine, low fat cream cheese, Splenda and egg whites (no yolks) this is a very rich tasting, creamy, smooth and elegant cheesecake. My only problem was that the crust wanted to crumble even though I added more margarine. That might not be the case if the cookie crumbs are used. Love the crunch of the almond bits in the crust, they are a lovely counter point the the smoothness of the filling. Yule Blessings and peace to your heart my friend, and thank you.
     
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RECIPE SUBMITTED BY

I am a very lucky lady. I recently moved to a very small town in New Brunswick, Canada with my wonderful husband who is my best friend. Very fortunate to have a cherished son, wonderful daughter in law and adorable granddaughter and cute wee grandson. We are very blessed. A big thank you to everyone that has made my recipes... hope you enjoyed them.
 
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