CAPPUCCINO CHEESECAKE

This coffeehouse-inspired cheesecake is light, creamy and not overly sweet. You won’t even have to turn on your oven, because it’s no-bake! The instant espresso powder in this recipe can be found at kitchen specialty shops and online. It gives the cheesecake a more pronounced coffee flavor, but if you don’t have any on hand, instant coffee granules are an acceptable substitute.

Ingredients

For the Crust:

1 cup finely crushed shortbread cookies

4 tablespoons (1/2 stick) unsalted butter, melted

For the Filling:

3/4 cup whole milk

.25 ounce (1 envelope) unflavored powdered gelatin

24 ounces (3 8-ounce packages) cream cheese, softened

8 ounces sour cream

3/4 cup sugar

2 teaspoons vanilla extract

3 tablespoons instant espresso powder

2 cups whipped cream

Cinnamon for garnish

Directions

1. For the Crust:

2. Stir together shortbread crumbs and melted butter until crumbs resemble wet sand. Press mixture    evenly onto bottom of 9-inch springform pan. Place in refrigerator while preparing filling.

3. For the Filling:

4. Pour milk in small saucepan and sprinkle powdered gelatin evenly over surface. Let stand for 2 minutes. Place pan over low heat and cook while stirring just until gelatin is dissolved. Remove from heat and let cool slightly.

5. Beat cream cheese in stand mixer fitted with whip attachment at medium speed until smooth. Beat in sour cream, sugar and vanilla until well mixed; gradually beat in gelatin mixture.

6. Combine instant espresso powder with 1 1/2 tablespoons hot water; stir until dissolved. Gradually add coffee mixture into cheesecake batter.

7. Spoon batter into pan over crust and spread evenly. Cover and chill until set, about 4 hours. To serve, loosen cheesecake from sides of springform pan using a small knife or offset spatula. Remove springform collar.

8. Pipe or spread whipped cream over top of the cheesecake and sprinkle with cinnamon, if desired. Store cheesecake in the refrigerator.

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