This is an absolutely AMAZING cheesecake! The texture is rich, creamy, and velvety smooth. The cappuccino flavor is definitely present, but not overwhelming. The only problem I found with this recipe was the crust...I made it as written, even though I was wondering at the directions. I used Oreo cookies, and ended up using about 1 1/2 to 2 cups of crushed cookies instead of just one, because the mixture was just too buttery. I also omitted the sugar, because the Oreos are SO sweet. In the finished cheesecake, the crust didn't stick at all to the filling...and tasted a bit soggy. I think that next time I make this, I will melt the butter instead of just softening it, and bake the crust a little before putting the filling in. I also baked my cheesecake in a water bath, which kept it from cracking. For the filling, because I never have liquor around the house, I just doubled the coffee/water mixture and used that instead. For the cream, I just used about 1/4 tsp. of crushed instant coffee granules instead of the liquor. It was the perfect compliment to the cheesecake! I had some problems with the chocolate leaves, so I used some chocolate ruffles that were left over from a different dessert instead. It was a hit at my sister's party...and I'll be making it again! Thanks for sharing!
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This is an absolutely AMAZING cheesecake! The texture is rich, creamy, and velvety smooth. The...