This cheesecake was inspired by one of my favorite things in the world—cappuccino. I wondered what
would happen if I made a coffee-flavored cheesecake with foamy milk (or in this case, whipped cream)
mixed in. Turns out it’s pretty amazing! Not only does the cheesecake have an incredible coffee flavor, it
has an extra-creamy texture thanks to the whipped cream in the batter.
YIELDS: 1 PIE, ABOUT 8 SERVINGS
½ cup heavy whipping cream
1 (8-ounce) package brick-style cream cheese
2 teaspoons instant coffee powder dissolved in
2 tablespoons boiling water, cooled
1 egg
½ cup sugar
2 teaspoons vanilla extract
1 graham-cracker crust
1. Preheat oven to 350ºF.
2. In the bowl of an electric mixer fitted with the whisk attachment, beat cream until stiff peaks form. Remove from mixer and set aside.
There’s no need to wash the mixer before continuing.
3. Add cream cheese, coffee, egg, sugar, and vanilla to mixer. Beat until smooth. Do not overmix.
4. Using a rubber spatula, gently fold reserved whipped cream into the cheese mixture. Stir until evenly distributed. Pour the mixture into
the graham-cracker crust and bake for 50 to 60 minutes, until the center is almost set (it should still be a tiny bit jiggly). Remove from
oven and set aside to cool completely before serving.
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