Cappuccino Cheesecake - 8 to 12 Servings

This is the best cheesecake you'll ever eat!




1 TBL instant espresso powder 1 TBL hot water 4 8oz packs of cream cheese – room temp ¾ cup heavy cream 2 ex-large eggs – room temp 1½ cups of sugar ⅓ cup cornstarch 1 TBL vanilla *Springform pan, crushed cookie crumbs and melted butter

Nutritional information

No nutrition information available


Preheat oven to 350°. Grease the bottom and sides of a springform pan. Combine a bag of crushed cookie crumbs and 2 tablespoon of butter. Press cookie mixture into the bottom of the pan to make an even layer. If you use a lot of crushed cookies, press excess mixture into the sides of the pan as well. Place in the refrigerator until needed. Dissolve the espresso powder in the hot water. Use a paddle attachment on your electric mixture to beat the softened cream cheese until very smooth. Scrape the bowl often. Blend for a few minutes making sure there are no lumps. Mix espresso, cornstarch, vanilla, heavy cream, sugar and eggs well in a separate bowl. Slowly pour liquid mixture into cheese mixture while beating slowly until creamy. Do not over mix. Pour into pan and place in the center rack of oven. Bake in a water bath for 70-80 minutes at 325° or until lightly golden brown. The center of the cake should be soft but not wobbly. Shut oven off, crack the door open with a wooden spoon and leave cake in there for at least 2 hours. Run a knife along the edge of the pan when the cake has cooled. Serve cold