|-ROSE RAY DSJN00A-|
|1½ cup||Nuts; finely chopped|
|1 cup||Plus 2 tbs sugar; divided|
|3 tablespoons||Butter; melted|
|32 ounces||Cream cheese; melted|
|3 tablespoons||Flour; all purpose|
|1 cup||Sour cream|
|1 tablespoon||Instant coffee powder|
|¼ cup||Orange juice|
|1 teaspoon||Orange peel; grated|
|Cinnamon sugar, whipped cream and orange zest for garnish|
Preheat oven to 325~. Combine nuts, 2 tablespoons sugar and butter in medium bowl; mix well. Press onto bottom of 9-inch springform pan.
Bake 10 minutes. Remove from oven. Increase oven temperature to 450~.
Beat together cream cheese, remaining 1 cup sugar and flour in large bowl until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream. Add coffee powder and cinnamon to orange juice; stir until coffee is dissolved. Gradually add juice mixture with orange peel to cream cheese mixture, mixing until well blended. Pour over crust. Bake 10 minutes. Reduce oven temperature to 250~. Continue baking cheesecake 1 hour.
Loosen cake from rim of pan; cool 10 minutes. Sprinkle with cinnamon sugar. Lightly score top of cheesecake with sharp knife.
Cool completely before removing rim of pan. Spoon desired amount of whipped cream into pastry tube; pipe around edge of cheesecake.
Sprinkle with orange zest, if desired.
Decadent Cheesecakes from Cooking Class Magazine, March 1993.
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