almond coffee cheesecake for anna

How To Make almond coffee cheesecake for anna

• 1

  Chocolate Wafer Crust - In a small bowl combine crushed wafers, almonds, butter and instant coffee together, until well mixed.
• 2

  Press the crumb mixture into the bottom of a greased 9" spring form pan and set aside until needed.
• 3

  Almond Coffee Filling - Combine cream cheese, sugar and cornstarch in a large bowl, and with an electric mixer beat till smooth.
• 4

  Add the eggs and yolk, one at a time, beating well after each addition.
• 5

  Split the batter into two bowls equally.
• 6

  In one bowl add the amaretto and almond extract, mix well and set aside.
• 7

  Stir together the instant coffee and hot water, mix with the Kahlua then add to the remaining cheese mixture, blending well.
• 8

  Pour half of the amaretto mixture over the chocolate wafer crust.
• 9

  Spoon half of the coffee mixture over the amaretto mixture.
• 10

  Now pour the remaining amaretto mixture over the coffee mixture.
• 11

  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.
• 14

  Lower the temperature to 200 and continue baking for 1 hour and 20 minutes, or until the center no longer looks shiny or wet.
• 15

  Individual ovens vary -- please make sure that the cake center no longer looks wet or shiny, before returning to oven.
• 16

  Remove the cake from the oven and run a knife around the inside edge of the pan.
• 17

  Turn the oven off and return the cake to the oven for an additional hour, then chill uncovered overnight.
• 18

  Serve garnished with whipped cream and sliced almonds.
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