As a perfect ending to a meal or a stand-alone dessert, this centerpiece cheesecake will surely impress your family or guests.
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2 tablespoons instant coffee crystals
3 tablespoons hot water
20 (1 1/2 cups) chocolate wafer cookies, finely crushed
1/3 cup Land O Lakes® Butter, melted
2 (8-ounce) packages cream cheese, softened
1 (8-ounce) container mascarpone cheese
1 (8-ounce) container sour cream
1 cup sugar
3 large Land O Lakes® Eggs
2 tablespoons all-purpose flour
1 tablespoon powdered sugar
1 tablespoon unsweetened cocoa
Heat oven to 350°F. Wrap outside of 9-inch springform pan with aluminum foil. Lightly grease inside of pan.
Dissolve coffee crystals in 3 tablespoons hot water; set aside.
Combine cookie crumbs and melted butter in bowl; stir until well mixed. Press mixture into bottom of prepared pan.
Combine cream cheese, mascarpone cheese, sour cream and sugar in bowl; beat at medium speed until very smooth. Add eggs and flour; beat at low speed just until smooth and combined. (Do not overmix.) Stir in coffee mixture.
Pour cheesecake batter into crust. Place cheesecake onto center rack of oven. Place pan of warm water on rack below cheesecake to prevent cracking. Bake 50-60 minutes or until cheesecake is set 2 inches from edge of pan. (Center will still be soft.)
Remove from oven to cooling rack; cool completely. Remove sides of pan.
Refrigerate 3 hours or overnight. Remove from refrigerator 30 minutes before serving.
Stir powdered sugar and cocoa in bowl; sprinkle over cheesecake. Store refrigerated.
For stronger coffee flavor, increase instant coffee crystals to 3 tablespoons.
This collection offers a variety of sizes and flavors like chocolate, mint and New York-Style Vanilla.