SPEAKING OF TASTE OF HOME, here’s a recipe straight out of Taste of Home’s iPhone app that I made last weekend when I was having company. It’s great with a cup of coffee or a glass of milk. The top of the cheesecake cracked a little bit but I didn’t mind, because I thought that the cracks gave the cake quite a bit of character. (It came out absolutely delicious even with the cracks.) I also found it very easy, especially as someone who has never made a traditional tiramisu. This cake can be served with a healthy dollop of whipped cream, which I like to add to each slice as it is cut as opposed to spreading the whipped cream over the top of the entire cake at once. You could also sprinkle some cocoa powder over the top, or if you are feeling particularly fancy, some shavings of your favorite chocolate bar. It is truly a restaurant-quality dessert.
- 1 12 oz pkg vanilla wafer cookies
- 6 tsp instant coffee granules
- ½ cup hot water
- 4 8 oz pkgs cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 eggs, lightly beaten
1) Heat oven to 325. Coat the bottom of a 9x13x2” baking dish with nonstick cooking spray. Layer half of the wafers in the pan. In a small bowl, dissolve the coffee in the hot water. Brush wafers with half of coffee; set remaining mixture aside.
2) In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Add eggs; beat on low speed just until combined. Divide batter in half. Stir remaining coffee into one portion of batter. Spread over wafers. Layer with remaining wafers. Top with remaining batter.
3) Bake for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Refrigerate overnight.
– If you do not have a pastry brush you can pour half of the coffee directly over the cookies in step 1. I dissolved my coffee right in a liquid measuring cup which made it super easy.
– Please note that the photo in this post is of a generic plain cheesecake and is not the actual product of this recipe 🙂