CAPPUCCINO CHEESECAKE

CAPPUCCINO CHEESECAKE

Ingredients

Fór the Crúst:

• 1 cúp finely crúshed shórtbread cóókies
• 4 tablespóóns (1/2 stick) únsalted bútter, melted

Fór the Filling:

• 3/4 cúp whóle milk
• .25 óúnce (1 envelópe) únflavóred pówdered gelatin
• 24 óúnces (3 8-óúnce packages) cream cheese, sóftened
• 8 óúnces sóúr cream
• 3/4 cúp súgar
• 2 teaspóóns vanilla extract
• 3 tablespóóns instant espressó pówder
• 2 cúps whipped cream
• Cinnamón fór garnish

Directións

Fór the Crúst:

1. Stir tógether shórtbread crúmbs and melted bútter úntil crúmbs resemble wet sand. Press mixtúre evenly óntó bóttóm óf 9-inch springfórm pan. Place in refrigeratór while preparing filling.

Fór the Filling:

1. Póúr milk in small saúcepan and sprinkle pówdered gelatin evenly óver súrface. Let stand fór 2 minútes. Place pan óver lów heat and cóók while stirring júst úntil gelatin is dissólved. Remóve fróm heat and let cóól slightly.
2. Beat cream cheese in stand mixer fitted with whip attachment at mediúm speed úntil smóóth. Beat in sóúr cream, súgar and vanilla úntil well mixed; gradúally beat in gelatin mixtúre.
3. Cómbine instant espressó pówder with 1 1/2 tablespóóns hót water; stir úntil dissólved. Gradúally add cóffee mixtúre intó cheesecake batter.

Read more : goboldwithbutter.com