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Home -> Baked Goods -> Cakes and Tortes
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Crust: 1 1/4 cups chocolate cookie crumbs 6 tbsp. melted butter 1/4 cup brown sugar 3/4 tsp. instant coffee powder 1/2 tsp. ground cinnamon
Filling: 1 tbsp. half and half 1 tbsp. butter 1 1/2 tsp. instant coffee powder 16 ounces Neufatchel cheese(light cream cheese). room temperature 8 ounces cream cheese, room temperature 4 large eggs 1/4 cup half and half, room temperature 2/3 cup sugar 1/3 cup toasted, finely ground hazelnuts 2 tbsp. coffee liqueur
Directions
For crust: Preheat oven to 350 degrees. Stir together cookie crumbs, butter, brown sugar, 3/4 tsp. coffee powder and cinnamon. Press into bottom of 9 inch springform pan. Wrap outside of pan with foil. Freeze crust.
For filling: Stir together 1 tbsp. half and half, butter and coffee powder in a small saucepan. Stir over low heat until coffee dissolves. Beat together Neufchatel and cream cheese until smooth. Beat in eggs 1 at a time. Beat in 1/4 cup half and half, sugar, nuts, liqueur and coffee mixture . Pour over prepared crust and bake in a water bath until center is firm, 50 to 60 minutes. Cool completely on a rack. Cover and refrigerate overnight. Release pan sides. Sift cocoa and ground cinnamon over top to garnish. Serve with whipped cream.
approx. 8 to 10 portions.
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