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long thin knife around the outer and tube edges of the pan and turn the cake out of the pan onto the rack; remove parchment. Dust with confectioners’ sugar before serving.
Nutritional information per serving:
Calories 214 (31% from fat) • carb. 34g • pro. 3g
•fat 8g • sat. fat 1g • chol. 27mg • sod. 160mg
•calc. 60mg • fiber 0g
Cappuccino
Cheesecake
It will be difficult for coffee lovers to resist this luscious, creamy cappuccino cheesecake in a
Preparation: 20 minutes, plus baking times.
Makes 12 to 16 servings
cooking spray
2 tablespoons instant espresso powder
½cup
3 tablespoons unsalted butter, cut in
2½ cups granulated sugar, divided
¾cup unbleached,
½ teaspoon cinnamon
¼ teaspoon baking powder ¹/8 teaspoon salt
1 large egg yolk
16 ounces cream cheese (regular), at room temperature
16ounces lowfat cream cheese, at room temperature
4 large eggs*
2tablespoons cornstarch
2teaspoons vanilla extract chocolate curls for garnish, optional
In a small bowl dissolve the espresso powder in the
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Place the butter and ¼ cup of the sugar in a medium bowl. Mix on speed 2/Low to cream, 1½ minutes. Add flour, cocoa, cinnamon, baking powder, and salt; mix on speed 1/Low until combined, 30 seconds. Add egg yolk and mix on speed 1/Low until crumbly, 15 seconds. Press into bottom of prepared pan. Bake in preheated 350°F oven for 10 minutes, until slightly puffed (crust may have cracked appearance, which is normal). Place on a rack to cool. When the pan is cool to touch, wrap a sheet of aluminum foil around the bottom and sides of the pan so that foil comes up at least 2 inches.
Place cream cheeses and remaining sugar in a large mixing bowl. Beat on speed 1/Low until combined and smooth, 2 minutes. Using speed 1/Low, add eggs, one at a time, mixing for 15 seconds after each addition. Scrape the bowl. Add cornstarch; mix on speed 1/ Low for 20 seconds. Scrape the bowl. Add
60 to 70 minutes, until the cheesecake is pulling away from the sides of the pan; the center will be jiggly. Remove from the oven, remove the foil, and let cool completely on a rack. Refrigerate at least 4 hours before serving. Garnish with chocolate curls if desired.
Nutritional information per serving (16 servings): Calories 368 (48% from fat) • carb. 41g • pro. 8g
•fat 20g • sat. fat 12g • chol. 116mg • sod. 290mg
•calc. 89mg • fiber 1g
Variation: After the cheesecake is mixed, add 3 ounces each chopped white and bittersweet chocolate using speed 1/Low; mix for 15 seconds to combine.
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