"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Cafe' Latte Cheesecake Recipe

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This recipe for Cafe' Latte Cheesecake, by , is from REESE Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angie Kramer
Added: Thursday, May 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Crust
1 c. vanilla wafer cookie crubs
3 tbsp. sugar
3 tbsp. butter or margarine, melted
Filling
4 packages (8 ounces each) cream cheese, softened
1 c. sugar
1 tbsp. vanilla
4 eggs
3 tbsp. instant coffee
1 tbsp. warm water
3 tbsp. milk

Directions:
Directions:
Mix crumbs, sugar and butter in small bowl; press onto bottom of 9-inch springform pan. Bake at 325 for 10 minutes if using a silver springform pan. Bake at 300 for 10 minutes if using a dark nonstick springform pan.
Mix cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, mixing on low speed just until blended. Reserve 1-1/2 cups of the batter. Stir instant coffee into warm water until dissolved. Add to remaining batter; mix well. Pour over crust. Stir milk into reserved batter; pour gently over coffee batter.
Bake at 325 for 1 hour 5 minutes or until center is almost set if using a silver springform pan. Bake at 300 for 1 hour 5 minutes or until center is almost set if using a dark nonstick springform pan. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
garnish with a few coffee beans in middle of cake before serving or sprinkle lightly with fresh ground nutmeg and whipped cream. You might need a cup of coffee to compliment this appropriate dessert!

 

 

 

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