Makeover Semisweet Espresso Cheesecake
Total TimePrep: 30 min. Bake: 40 min. + chilling
Leaving out the sour cream was one way of making it less fattening. In the coffee aisle at Sam's Club there are a number of syrups that are invalable when making any recipe that calls for an alcohol flavoring. They have an ameretto syrup, kahlua syrup,rasberry, Irish creme, caramel, and others. love 'em. Not expensive either.
I don't understand the insistance and infatuation with sour cream. I've made cheesecakes for 30 years and my favorite recipes, all from famous restraurants, do not call for sour cream. It seems to be a relatively recent addition to cheesecake recipes and it does have an impact on both texture and flavor.l All I can think of is that it saves a little time over the traditional method.
Read the recipe, there is no sour cream mentioned.
Excellent as it stands. @jthompson147fl: I see no mention of sour cream in the recipe at all. However, serving, garnished with a dollop of sweetened sour cream (maple syrup could work) seems like an excellent idea. @DaphneP. To sub for ther booze just use the same amount of brewed espresso. You can use the espresso powder to make it and eliminate the use of the powder step in the recipe.
I didn't quite see where the sour cream in the recipe was supoose to go. Do you add it with the cream cheese mixture? Or do you add it at the end on the top of the cake? I did use splenda in it for half the sugar and it does taste good. Advise on the sour cream as I left it out of the recipe as I didn't know where it was suppose to go.
I would love to try this but am wondering if I can substitute Splenda for the sugar (or at least half and half) and what would be a substitute for the coffee liqueur? Also, would EggBeaters work in place of eggs? It sounds wonderful, but for what it would cost to make I don't want to ruin it!
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