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Almond Coffee Cheesecake for Anna

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“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.”
READY IN:
2hrs 50mins
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

  • 414.03 ml chocolate wafer cookies, crushed
  • 44.37 ml almonds, chopped, toasted
  • 73.94-88.74 ml butter, melted
  • 4.92 ml coffee, instant, strong
  • 680.38 g cream cheese, softened
  • 177.44 ml sugar, vanilla
  • 59.14 ml whipping cream
  • 24.64 ml cornstarch
  • 4 eggs, large fresh
  • 1 egg yolk
  • 59.14 ml Amaretto
  • 29.58 ml Amaretto
  • 4.92 ml almond extract, pure
  • 4.92 ml water, hot
  • 3.69 ml instant coffee, strong
  • 59.14 ml coffee liqueur, Kahula
  • 236.59 ml whipped cream, garnish
  • 59.14 ml almonds, toasted, sliced, garnish

Directions

  1. Chocolate Wafer Crust.
  2. In a small bowl combine crushed wafers, almonds, butter and instant coffee together, until well mixed.
  3. Press the crumb mixture into the bottom of a greased 9" springform pan and set aside until needed.
  4. Almond Coffee Filling.
  5. Combine cream cheese, sugar and cornstarch in a large bowl, and with an electric mixer beat till smooth.
  6. Add the eggs and yolk, one at a time, beating well after each addition.
  7. Split the batter into two bowls equally.
  8. In one bowl add the amaretto and almond extract, mix well and set aside.
  9. Stir together the instant coffee and hot water, mix with the Kahlua then add to the remaining cheese mixture, blending well.
  10. Pour half of the amaretto mixture over the chocolate wafer crust. Spoon half of the coffee mixture over the amaretto mixture.
  11. Now pour the remaining amaretto mixture over the coffee mixture. Top with the remaining coffee mixture.
  12. Without scraping the crust, swirl the blade of a knife thru the cake to create a marbling effect.
  13. 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.
  14. Individual ovens vary -- please make sure that the cake center no longer looks wet or shiney, before returning to oven.
  15. Remove the cake from the oven and run a knife around the inside edge of the pan.
  16. Turn the oven off and return the cake to the oven for an additional hour, then chill uncovered overnight.
  17. Serve garnished with whipped cream and sliced almonds.

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