32 oz Cream cheese; room temp
1/4 c Sour cream
1 ts Vanilla
1/4 ts Almond extract
1/4 ts Salt
4 lg Eggs
2/3 c Sugar
2/3 c Dark brown sugar
1 ts Powdered (not granulated)
Instant coffee
2 ts Unsweetened cocoa powder
1/4 c Graham cracker crumbs
Adjust rack 1/3 up from bottom of oven & preheat to 350.
Carefully butter 8x3" cheesecake pan all the way up to the
rim & including inside rim itself or cake will stick to rim
as it rises & will therefore not rise evenly. Will also
need a large pan (for hot water) to place cake pan in while
baking; the larger pan must not be as deep as the
cheesecake pan, & it must be wide enough so it will not
touch the sides of cake pan. Set aside.
In large bowl of electric mixer beat cheese until soft
& smooth, frequently scraping sides of bowl with rubber
spatula & beaters themselves with finger to be sure cheese
is uniformly smooth. Beat in sour cream, then vanilla &
almond extracts, salt & then eggs, one at a time, scraping
bowl occasionally & beating after each addition until
incorporated. Remove bowl from mixer. You will have 6 cups
of mixture. Place half (3 cups) in another bowl that is
large enough to allow you to stir in it. Add sugar to one
bowl & brown sugar to the other. With rubber spatula for
each bowl stir ingredients for 1 minute until sugar has
dissolved & mixtures have thinned out.
SEE PART 2
