Best Coffeehouse Cheesecake Food
THE BEST CHEESECAKE
We've created the cheesecake of your dreams - rich, dense and creamy with a buttery, not-too-sweet graham cracker crust. Easy-to-follow instructions ensure a smooth, crack-free top every time.
Provided by Food Network Kitchen
Categories dessert
Time 10h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Position a rack in the middle of the oven and preheat to 325 degrees F.
- For the crust: Put the butter in a medium microwave-safe bowl, cover with a paper towel and melt in the microwave in 10-second increments. Brush a 9-inch springform pan with some of the melted butter.
- Stir together the remaining butter with the graham cracker crumbs, sugar and salt. Press the crumb mixture into the bottom of the pan, taking care to get the crust evenly to the edges. Bake until golden brown, 15 to 18 minutes. Let cool. Place the pan on a large sheet of foil and wrap up the sides. Place in a roasting pan.
- For the cheesecake: Beat together the cream cheese and sugar in a large bowl with an electric mixer on medium speed for 1 minute. Add the sour cream and vanilla and beat until just combined. Mix in the eggs by hand, one at a time, until just combined. (Take care not to overmix or the cheesecake will puff up and crack.) Pour the batter evenly over the crust, smoothing the top. Pour enough hot water into the roasting pan to come about halfway up the sides of the foil-wrapped springform pan. Bake until the outside of the cake is set but the center is still slightly loose, about 1 hour and 20 minutes.
- Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
- Run a knife around the edge of the pan once more and unlock to unmold the cheesecake. Transfer to a serving platter or cake stand and smooth the edges with a knife.
BEST COFFEEHOUSE CHEESECAKE
Brewed coffee and chopped walnuts are just part of what makes this the Best Coffeehouse Cheesecake. The other part is the chocolate sandwich cookie crust.
Provided by My Food and Family
Categories Dairy
Time 6h22m
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Mix cookie crumbs, nuts and butter; press onto bottom of 9-inch springform pan. Bake 12 min.
- Beat cream cheese and sugar in large bowl with mixer until blended. Add coffee; mix well. Add eggs, 1 at a time, beating after each just until blended. Pour over crust.
- Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Nutrition Facts : Calories 280, Fat 20 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 95 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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