Springform Pan
Caramel Macchiato Caffeine Boost Cheesecake. Cheesecake with a Kick!
Looking for a dessert to spruce up your night? Or how about to jumpstart your morning? I’ve got a cheesecake that is sure to get you excited: The Caramel Macchiato Caffeine Boost Cheesecake! Caramel Macchiato is a favorite coffee drink for millions. It mixes sweet caramel with coffee, giving you a very tasty treat. This recipe gives you the step by step directions to creating your own, very tasty and filling, Caramel Macchiato Caffeine Boost Cheesecake.
First, for the ingredients, you’ll need: (Feel free to substitute these ingredients with similar products if you would like)
* 1/2 cup of melted butter. * 1 cup of pure white sugar and 2 tablespoons. Some people like to substitute sugar alternatives, such as splenda. * 3 (standard 8 ounce) packages of cream cheese. You’ll want it to be softened * 3 eggs. Organic eggs for a healthier dessert. * 1 (8 ounce) container of sour cream * 2 teaspoons of vanilla extract * 2 cups graham cracker crumbs. Some like to use chocolate graham crackers. * 1/2 cup strong coffee, for that caffeine boost.. * pressurized whipped cream. Lowfat for a healthier treat. * caramel Ice Cream topping
Directions: (To be followed carefully for the best results)
The first step you’ll want to take is to preheat your oven to 350 degrees F (175 degrees C). Then, take a 9-inch spring form pan and coat it with nonstick cooking spray. Rubbing butter on the pan always works well. The goal here is only to ensure no sticking happens.
Second, you’ll want to mix together the three ingredients: your graham cracker crumbs, melted butter, and 2 tablespoons of the white sugar. Do this until it is well mixed. Next, you want to press into the bottom of the springform pan, and 1 inch up the sides. Next, bake it in a preheated oven for 8 minutes, then remove to cool on a wire rack.
Third, let’s reduce the oven temperature to 325 degrees F (165 degrees C).
Fourth, take the cream cheese in a large bowl and beat it with an electric mixer until its fluffy. Gradually add 1 cup of sugar, beating until everything is well blended. Add eggs one at a time, and continue to mix everything together. Now lets stir in the sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
Now comes the baking part. Take the cheesecake and place it in the oven. We’ll want to let is back for 1 hour and 5 minutes. Part two, turn the oven off, partially open the over door and let the cheesecake rest for 15 minutes more. This will cook the cheesecake slowly, a very good baking technique. Remove it from the oven, and run a knife around the edges. Cool the cheesecake on a wire rack to room temperature. Next, cover the springform pan with plastic wrap, and allow it to cool. Recommended cool time is 8 hours, but you can pull it out as soon as in one hour.
Now, the best part. When serving the completed cheesecake, cut it into wedges and load each slice with whipped cream and caramel ice cream. And there you have it!
To see this recipe and more recipes like it: visit 101 Cheesecake Recipe
About the Author
Bob Brian Dole is a cheesecake chief.
To see this recipe and more recipes like it visit: http://www.101cheesecakerecipes.com/
Which is a more versatile baking product, a round silicone Cake Pan or a springform pan?
I don't really want to buy both, so can anyone help me out with helping me decide which I should purchase? Thanks!
Springform! Can't make cheesecake w/o one, but you can also do other tortes, pies, and cakes in one. Be sure you put the bottom in facing the correct way up. That Silicone Bakeware isn't all it's cracked up to be, IMHO.
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