Orange Cappuccino Cheesecake

This Orange Cappuccino Cheesecake is a sophisticated dessert that marries the deep, robust flavor of espresso with the bright, zesty freshness of orange. The base is a crunchy, buttery crust made from finely chopped nuts and sugar, providing a perfect textural contrast to the silky smooth filling. Enriched with sour cream and instant coffee, this decadent treat balances sweetness with bitter coffee undertones beautifully.

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Advanced

Servings: 4

Calories: 275

Dietary: Vegetarian

Description

This Orange Cappuccino Cheesecake is a sophisticated dessert that marries the deep, robust flavor of espresso with the bright, zesty freshness of orange. The base is a crunchy, buttery crust made from finely chopped nuts and sugar, providing a perfect textural contrast to the silky smooth filling. Enriched with sour cream and instant coffee, this decadent treat balances sweetness with bitter coffee undertones beautifully.

Directions

1
Preheat oven to 325°F (165°C).
2
In a medium bowl, combine the finely chopped nuts, 2 tablespoons of the sugar, and the melted butter. Mix well until the nuts are evenly coated.
3
Press the nut mixture firmly onto the bottom of a 9-inch springform pan to form an even crust.
4
Bake the crust for 10 minutes.
5
Remove the pan from the oven and increase the oven temperature to 450°F (230°C).
6
In a large bowl, beat together the softened cream cheese, the remaining 1 cup of sugar, and the flour until smooth and well blended.
7
Add the eggs one at a time, beating well after each addition until just incorporated.
8
Blend in the sour cream until smooth.
9
In a small bowl, stir the instant coffee powder and cinnamon into the orange juice until the coffee is completely dissolved.
10
Gradually add the orange-coffee mixture and the grated orange peel to the cream cheese mixture, mixing until well blended.
11
Pour the filling over the prepared crust in the springform pan.
12
Bake at 450°F (230°C) for 10 minutes.
13
Reduce the oven temperature to 250°F (120°C) without opening the door.
14
Continue baking the cheesecake for 1 hour at 250°F (120°C).
15
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour to prevent cracking.
16
Loosen the cake from the rim of the pan with a knife.
17
Cool completely on a wire rack before removing the rim of the pan.
18
Refrigerate for at least 4 hours or overnight before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 275kcal

% Daily Value *
Total Fat 24.8g39%
Saturated Fat 15.2g76%
Cholesterol 78.2mg27%
Sodium 226.5mg10%
Total Carbohydrate 8.5g3%
Dietary Fiber 0.04g1%
Sugars 6.9g
Protein 4.7g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/orange-cappuccino-cheesecake/