-ROSE RAY DSJN00A-
1 1/2 c Nuts; finely chopped
1 c Plus 2 tbs sugar; divided
3 tb Butter; melted
32 oz Cream cheese; melted
3 tb Flour; all purpose
4 Eggs
1 c Sour cream
1 tb Instant coffee powder
1/4 ts Cinnamon
1/4 c Orange juice
1 ts Orange peel; grated
Cinnamon sugar, whipped
- cream and orange zest for
- garnish
Preheat oven to 325~. Combine nuts, 2 tablespoons
sugar and butter in medium bowl; mix well. Press onto
bottom of 9-inch springform pan. Bake 10 minutes.
Remove from oven. Increase oven temperature to 450~.
Beat together cream cheese, remaining 1 cup sugar
and flour in large bowl until well blended. Add eggs,
one at a time, beating well after each addition. Blend
in sour cream. Add coffee powder and cinnamon to
orange juice; stir until coffee is dissolved.
Gradually add juice mixture with orange peel to cream
cheese mixture, mixing until well blended. Pour over
crust. Bake 10 minutes. Reduce oven temperature to
250~. Continue baking cheesecake 1 hour.
Loosen cake from rim of pan; cool 10 minutes.
Sprinkle with cinnamon sugar. Lightly score top of
cheesecake with sharp knife. Cool completely before
removing rim of pan. Spoon desired amount of whipped
cream into pastry tube; pipe around edge of
cheesecake. Sprinkle with orange zest, if desired.
Decadent Cheesecakes from Cooking Class Magazine,
March 1993.
