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Demi Tasse Cappucino Cheesecake




Source of Recipe


Internet


List of Ingredients




For the Crust:
* 1 1/2 cups graham cracker crumbs
* 1/4 cup sugar
* 1/2 teaspoon cinnamon
* 2 tablespoons finely chopped almonds
* 3/4 stick butter, melted

For the Filling:
* 1 cup ricotta cheese
* 1 lb. cream cheese, softened
* 1 cup sugar
* 1/2 teaspoon salt
* 1 1/2 teaspoons vanilla extract
* 2 tablespoons cake flour
* 5 large eggs, separated
* 1/2 cup sour cream
* zest of 1 orange
* 2 ounces bittersweet chocolate
* 2 tablespoons espresso or very strong coffee


Recipe



1.For the Crust: Preheat the oven to 325°F. Butter insides of a 9" springform pan.
2.Combine the graham crackers, sugar, cinnamon and chopped almonds in a mixing bowl. Add the melted butter and mix with a spoon until evenly mixed.
3.Press the graham cracker mixture evenly 2 inches up the sides and on the bottom of the pan. Place the pan in the freezer until use.
4.For the Filling: In a large mixing bowl, beat the ricotta and cream cheese until smooth. Continue beating while adding the sugar, salt, vanilla extract and flour, occasionally stopping to scrape the sides of the bowl.
5.Beat in the egg yolks one at a time, beating well after each addition. Stir in the sour cream and orange zest and set the mixture aside.
6.Place the chocolate in a double boiler or a small bowl set in a pan of simmering water.
7.Beat the egg whites until they stand in soft peaks when lifted from the bowl. Gently fold the beaten whites in with the cheese mixture.
8.Pour all but one cup of the batter into the prepared pan. Add the melted chocolate and the espresso to the reserved batter and stir until blended.
9.Spoon the chocolate-espresso batter on top of the white batter to create swirls throughout.
10.Bake in the center of the pre-heated oven for 45 minutes to an hour, until light golden. A toothpick inserted in its center should come out clean.
11.Remove from the oven and cool on a wire rack. Chill before serving.