Sweet Cheesecake Recipes
Coffee Brandy Cheesecake
Ingredients
Chocolate Crumb Crust
- 2 cups chocolate wafer cookie crumbs (about 40 wafers)
- 6 tablespoons unsalted butter, melted (3/4 stick)
Filling
- 32 ounces cream cheese, softened
- 1 1/4 cups granulated sugar
- 2 tablespoons all-purpose flour
- 4 eggs (at room temperature)
- 2 teaspoons vanilla extract
- 2 tablespoons brandy or Cognac
- 4 teaspoons instant coffee granules
- 2 tablespoons whipping cream
Topping
- 2 cups sour cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Heat oven to 350 degrees F.
Chocolate Crumb Crust
- Mix cookie crumbs and melted butter, combining well. Press crumb mixture evenly over the bottom and 1 inch up the side of 9 inch springform pan. Bake for 6 minutes.
Filling
- Mix cream cheese in large bowl of electric mixer on low speed until smooth.
- Add sugar and mix until smooth.
- Mix in flour.
- Add eggs, two at a time, mixing until batter is smooth.
- Mix in vanilla extract and brandy or Cognac.
- Dissolve coffee granules in the cream and add to batter. Pour batter into prepared springform pan.
- Place cheesecake in large baking pan with at least 2 inch high sides. Pour water into large pan to reach 1 inch up sides of springform pan.
- Bake for about 1 hour until top looks firm when given gentle shake.
- Meanwhile, prepare Topping.
Topping
- Stir sour cream, sugar and vanilla extract in small bowl to blend. Gently spread mixture evenly over top of baked cheesecake. Bake 10 minutes longer.
- Remove from water bath and cool thoroughly, away from drafts, about 2 hours, uncovered, so soft topping remains smooth.
- Cover with plastic wrap and chill thoroughly, at least 6 hours or overnight.
- Store in refrigerator up to 7 days.
- Serve at room temperature.