Thursday, November 5, 2009

Junior's Cappuccino Cheesecake

Another success from the Junior's Cheesecake Cookbook. I have been impressed time and time again by the recipes in this book. I look forward to the day I can go to New York and try the "real" thing from the Junior's store, complete with sponge cake crust. Even though the real thing calls for a sponge cake crust I have been sticking to my regular digestive cookie crust when I make these Junior's cheesecakes. I used to be a graham cracker crust person until I discovered digestives. I'm never looking back!!!

The espresso flavor was definitely there but not overpoweringly so. I loved this recipe - a definite keeper - especially since so many espresso cheesecake recipes also include chocolate. I'm a purist when it come to my coffee.

I had a caramel sauce left over from my Whole Wheat Oatmeal Caramel Bars so I drizzled it over the cheesecake before serving. It tasted just like a caramel macchiato! Does that mean that chocolate syrup would make this mocha-like? Mmmm.... so many possibilities.

Junior's Cappuccino Cheesecake
9" Cake | Adapted from Junior's Cheesecake Cookbook

1 - 9" graham cracker crust
1 tbsp instant coffee powder
1 tbsp hot water
4 pkg. (8 oz. each) cream cheese
1 2/3 cup sugar
1/3 cup cornstarch
1 tbsp vanilla extract
2 eggs
3/4 cup heavy cream

1. Preheat oven to 350 degrees F.
2. Dissolve instant coffee in 1 tbsp hot water. Let stand.
3. On low speed beat together 1 package cream cheese, 1/3 cup sugar and cornstarch until creamy, about 3 minutes. Scrape the bowl down occasionally. Blend in remaining cream cheese, one package at a time, scraping bowl after each addition. Increase speed to medium and beat in remaining 1 1/3 cups sugar and vanilla. Blend in the eggs, one at a time, beating well after each one. Stir the coffee into the heavy cream then add the coffee-cream mixture to the cheese mixture. Beat until blended but do not overmix.
4. Pour cheese mixture over prepared crust. Bake in a water bath in preheated oven. The edges should be light golden brown and the top a light tan color, about 1 hour 15 minutes. Remove from water bath and cool on wire rack for at least 2 hours (do not touch it at all during this time). After 2 hours, cover loosely with plastic wrap and refrigerate fully - at least 4 hours, but overnight is best.
5. Dust with cocoa and decorate with chocolate curls and coffee beans before serving.


Deborah said...

I'm not a coffee lover, but I've been wanting this cookbook. Now I really want it!

Amy said...

Mmmmm What a great recipe. Thanks for sharing! There are other delicious coffee type cheesecake recipes at that you may want to test :)


Thanks! Yes, get the book, it's so worth it.
I will check out that link. i'm always looking for good new recipe sites, so thank you.

Nina said...

Tia--this looks fantastic! Funny, I am in NY and cant remember the last time I had a Junior's cheesecake! I will have to check out that book. Like that you used the cookie crumb crust. You have totally inspired me to stop by Juniors this week! :)

Jaime said...

that cheesecake looks divine!

Amanda said...

Oh yum! I love coffee flavored desserts :) I just recently made and blogged about a Cappuccino Pie that I created, it was so delish!

Danielle said...

Yum, thanks for the recipe! I love cheesecakes, especially with coffee in them! It looks delicious(:

Elsa said...

I know this is an old post, but you gotta try the sponge cake crust--it is quite a bit of work, but oh so worth it! I make the white chocolate raspberry swirl often--in fact, I'm making one tonight for a potluck tomorrow!--and it is the bomb! I'm also going to try this one soon.