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140 minutes
Prep: 20 minutes
Cook: 120 minutes
543 calories per serving view nutrition facts
6 servings
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| base | |||
| 1 1/2 | cups | nuts | finely chopped |
| 2 | tablespoons | sugar | |
| 3 | tablespoons | margarine | melted |
| body | |||
| 32-ounce | cream | cheese | softened |
| 1 | cup | sugar | |
| 3 | tablespoons | flour, all-purpose | |
| 4 | large | eggs | |
| 1 | cup | sour cream | |
| 1/4 | cup | water | cold |
| 1 | tablespoon | instant coffee | |
| 1/4 | teaspoon | cinnamon | |
BASE: Combine nuts, sugar and margarine; press onto bottom of 9-inch springform pan.
Bake at 325, 10 minutes.
BODY: Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended.
Add eggs, one at a time, mixing well after each addition.
Blend in sour cream. Bring water to boil.
Add coffee granules and cinnamon; stir until dissolved.
Cool; gradually add to cream cheese mixture, mixing until well blended.
Pour over crust.
Bake at 450, 10 minutes. Reduce oven temperature to 250; continue baking 1 hour.
Loosen cake from rim of pan; cool before removing rim of pan.
Chill. Garnish with whipped cream and whole coffee beans, if desired.
| % Daily Value* | |
| Total Fat 35.0g | 53% |
| Saturated Fat 9.0g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 158mg | 53% |
| Sodium 147mg | 6% |
| Total Carbohydrate 51.0g | 17% |
| Dietary Fiber 3.0g | 13% |
| Sugars 38.0g | |
| Protein 12.0g | 24% |
| Vitamin A | 13% | Vitamin C | 1% | |
| Calcium | 9% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Last night I was sharing a bottle of Tuscan wine with my date as I pondered what to write for this week's edition of my column. I was only a few days away from my deadline and deep in the throes of writer's block. "Why not something on...
Something is missing in the following instructions!: "Turn dough out onto a floured surface; flatten it out; shape it into a round, shallow loaf. Place loaf on a lightly oiled baking sheet, brush dough with oil & let it rise in a warm spot until the dough holds an imprint when gently touched (about 30 minutes)." Where are the steps for 1)letting the dough rest 2)kneading? 3)do you just let it rise once until it holds an imprint? does that mean let it double, then just pop it in the oven? Please, if this is your recipe or you have tried it, let us all know how the details. I tried this recipe with rapid rise yeast and I think the yeast foamed too quickly before I could get it mixed in. The ingredients taste great and are super healthy, but I got a very minimal rise out of the dough even after lettting it rise 3 times the suggested time...so something is missing here. thanks, Boomerz
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