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Receta Espresso Bean Cheesecake
by Global Cookbook

Espresso Bean Cheesecake
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Ingredientes

  • 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
  • 1 1/4 c. sugar
  • 4 lrg Large eggs
  • 2 tsp vanilla

Direcciones

  1. 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.
  2. 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.
  3. 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.
  4. Bake in a 300 degree regular or possibly convection oven till center barely jiggles when cake is gently shaken, about 1 hour.
  5. 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).
  6. To serve, remove pan rim and cut cake into wedges.
  7. This recipe yields 10 to 12 servings.
  8. 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.