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Receta Cappuccino Kissed Cheesecake
by Global Cookbook

Cappuccino Kissed Cheesecake
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Ingredientes

  • 1 1/2 c. Chocolate cookie crumbs
  • 6 Tbsp. Butter or possibly margarine, melted
  • 1 1/4 c. Hershey's mini kisses, divided
  • 4 pkt (8 ounce) cream cheese, softened
  • 2/3 c. Sugar
  • 3 x Large eggs
  • 1/3 c. Lowfat milk
  • 1 Tbsp. Instant espresso pwdr
  • 1/4 tsp Grnd cinnamon
  • 1/2 c. Whipping cream, chilled
  • 2 Tbsp. Powdered sugar
  • 1 tsp Instant espresso pwdr

Direcciones

  1. To make the cheesecake: Heat oven to 350 F. Combine cookie crumbs and butter; press onto bottom and 1 inch up the side of a 9-inch springform pan. Heat 1 c. mini kisses chocolate in a small saucepan over low heat, stirring constantly. Combine cream cheese and sugar in a large bowl, meating on medium speed of mixer till well-blended. Add in Large eggs, lowfat milk, espresso pwdr and cinnamon; beat on low speed till well-blended. Add in melted mini kisses; beat on medium speed 2 min. Spoon mix into crust. Bake 55 min. Remove from oven to wire rack. Cold 15 min; with knife, loosen cake from side of pan. Cold completely; remove side of pan. Cover. Chill at least 4 hrs before serving. To make Espresso
  2. Cream: Beat cool whipping cream, powdered sugar and espresso pwdr till stiff. To serve: Garnish with Espresso Cream and remaining 1/4 c. mini kisses. Cover and chill leftovers.
  3. Serves 16.