This is from the MasterCook Deluxe...
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Cappucino Cheesecakes
Makes 40 tartlets
1 pound Cream cheese, at room temperature
4 ounces Granulated sugar
2 Eggs
4 ounces Sour cream
1 ounce Coffee extract
1 teaspoon Vanilla extract
Basic Nougatine
(Sesame Variation; 40 disks, 2 in./5 cm each)
Coffee beans, as needed
White chocolate decorations, as needed
1. Beat the cream cheese and sugar on low speed in the bowl of a mixer fitted
with the paddle attachment. Scrape the bowl and beat until no lumps remain.2.
Add the eggs one at a time, waiting for each egg to be fully incorporated
before adding the next. Add the sour cream then the coffee and vanilla
extracts.3. Place a silicone petit four mold on a sheet pan and divide the
cheesecake batter evenly between the molds.4. Pour water on the sheet pan to
create a water bath and bake at 325°F (163°C) until the mini cheesecakes have
set, approximately 25 minutes. Let cool and then freeze until hard.5. Unmold
each cheesecake onto a nougatine disk. Decorate with a coffee bean and white
chocolate or dust lightly with cocoa powder.6. Yield: 40 Tartlets, 1.5 Inches
Each
~@~@~@~@~@~
Rhonda in Missouri
Have a great day! Ask me about my recipe swap groups!
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