Biscotti Cheesecake

I don’t know why, but I have a love/hate relationship with cheesecake. I always think I want it. In fact, if its on a dessert menu (and I’m ordering dessert) I will 100% order it. But we don’t go out that often, and when we do, we’ve typically stuffed ourselves silly before dessert. Hence, the cheesecake doesn’t normally make it. The hate part of this relationship is that I’ve eaten homemade cheesecake before, some good, some bad, but I’ve never attempted to make it myself because, well frankly the amount of cream cheese that goes into the recipe really freaked me out. Not really for any good reason other than it takes my daughter and I about 2 weeks or more to eat one brick of cream cheese, so to think about 4 in one recipe just made me sort of gag. But I LOVE CHEESECAKE! I know, it’s ridiculous, sometimes, I have to slap myself.

Anyway, I’ve always WANTED to make a cheesecake, but I just have talked myself out of it. No longer. I will not be beaten by my fear of ridiculous amounts of cream cheese. I’m going to do it.

And I did.

My friend is turning a middle of the road number in her 30’s, and I won’t be with her to celebrate. So I wanted to make something extra special for her. She’s spunky,  works her butt off and is go go go all the time. I always think I need a coffee just to catch up to her, seriously.

So I decided on coffee cheesecake. But not over the top espresso cheesecake, just a hint of coffee, with a beautiful biscotti crust as a nod to her time in Italy. And a birthday cake was born.

Oh, and I got to use my KitchenAid mixer for the first time. It was pretty freaking amazing.

This is what you’ll need;

For crust:

I used biscotti cookies, about 6 large or 12 small

2 tbsp butter

2 tbsp sugar

For cake:

4 bricks of cream cheese 8 oz each (told you it’s a lot of cream cheese)

1 cup demeterra sugar

1 tbsp vanilla extract

4 large eggs

1 cup coffee (I used my morning coffee)

1/4 cup flour

1/4 tea ground cinnamon

Preheat your oven to 325 F

Use a 9 inch springform pan if you have one. It makes removing the cake MUCH easier. I sprayed the pan with coconut oil spray I got from Trader Joe’s. Set aside.

Next make your crust. You can make any crust you want AND you can use pretty much any cookie you want to make crust, the ingredients are just about the same. It’s the consistency you are looking for.

Using a small cusinart mixer, dump your cookies in and grind up. Add butter and incorporate with the cookies. Dump into a bowl with the sugar. Using your hands combine all ingredients. You are looking for a crumbly, slightly wet (with butter) mixture. Add this to your springform pan and press into the bottom and a little into the sides. This doesn’t need to be even, you just need to make sure that the bottom is completely covered.

biscotti crust

Next, the cake.

Using a KitchenAid mixer (hahahaha) add cream cheese, sugar and vanilla. Blend until smooth. Add eggs one at a time making sure each egg is completely mixed into cream cheese before you add the next. Finally add the coffee. Top the biscotti crust with your cream cheese mixture.

Bake in the oven for 55 minutes. Remove from oven and let cool for 45 minutes. Then remove spring and place on plate (carefully). Cool in the fridge for AT LEAST 4 hours (otherwise the cake will be a little soggy in the middle).

biscotti cheesecake

Easy right? Other than the long cooling time, this cake really isn’t that hard to make! It was delicious!

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