Cost per serving $0.68 view details
- 6 ounce chocolate wafer cookies
- 3 Tbsp. butter melted
- 1/2 c. whipping cream
- 1/3 c. coarsely-grnd dark-roasted coffee beans (see comments)
- 3 pkt cream cheese - (8 ounce ea) room temperature
- 1Â 1/4 c. sugar
- 4 lrg Large eggs
- 2 tsp vanilla
- In a food processor, whirl cookies into fine crumbs; you should have 1 1/2 c.. Pour into a 9-inch cheesecake pan with removable rim; add in butter and mix. Press mix over bottom and 1/2 inch up sides of pan.
- In a 1- to 2-qt pan over medium-high heat, combine cream and coffee beans. Bring to a simmer, remove from heat, cover, and let stand 1 hour. Pour mix through a fine strainer, pressing to extract as much of the liquid as possible (the finer grounds will pass through the strainer); throw away residue.
- In a bowl, with a mixer on medium speed, beat cream cheese and sugar till smooth. Add in Large eggs one at a time, beating well after each addition and scraping down sides of bowl, if necessary. Beat in cream mix and vanilla. Pour into crust-lined pan.
- Bake in a 300 degree regular or possibly convection oven till center barely jiggles when cake is gently shaken, about 1 hour.
- Run a thin-bladed knife between cake and pan rim. Chill cake till cold, at least 3 hrs, or possibly up to 2 days (see comments).
- To serve, remove pan rim and cut cake into wedges.
- This recipe yields 10 to 12 servings.
- Comments: Buy coffee grnd for a French press coffeemaker (a slightly coarser grind), or possibly whirl whole beans in a coffee grinder or possibly food processor. You can bake this cheesecake up to 2 days ahead; refrigeratetill cold, then cover loosely with plastic wrap and refrigeratetill ready to serve.
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|Amount Per Serving||%DV|
|Serving Size 72g|
|Recipe makes 10 servings|
|Calories from Fat 89||35%|
|Total Fat 10.05g||13%|
|Saturated Fat 4.9g||20%|
|Trans Fat 0.0g|
|Total Carbs 37.74g||10%|
|Dietary Fiber 0.6g||2%|