I'm sitting here on the first day of May, in my 80 degree office, as we are having another oddly warm day in the Ozarks, and this week is only proving to get odder: snow in the forecast for Thursday after a cold front makes it way through the state, at least it will be cooler! This is too early!
So, what finds me in my news feed today, this recipe for a cool cheesecake made from iced coffee, perfect! From Just Short of Crazy, that also explains our weather!!! Enjoy! Ingredients
1 cup International Delight Vanilla Light Iced Coffee
½ cup heavy whipping cream
1 tablespoon of cornstarch
Preheat oven to 325 degrees
In a smal bowl combine graham crackers, sugar, and butter. Mix until well blended. Press graham cracker mixture into pie pan or springform pan. Bake at 325 degrees for 5 minutes. Let cool completely.
In medium bowl cream together cream cheese and sugar, add egg and blend.
In a small bowl mix together cornstarch and International Delight Vanilla Light Iced Coffee until smooth. Add to cream cheese mixture and mix well. Fold in sour cream.
Pour cream cheese mixture into cooled graham cracker crust and bake for 45-50 minutes. Do NOT overbake. The center should still jiggle a bit when you pull it out of the oven. Let it cool to room temp and then chill for a minimum of 6 hours in the refrigerator.
SAUCE: In a small bowl mix together the heavy whipping cream and cornstarch. In a small sauce pan bring the International Delight Vanilla Light Iced Coffee to a boil -watch carefully and be sure not to burn the coffee. Add whipping cream and reduce heat to medium. Whisk until sauce thickens. Remove from heat, let cool and serve over cheesecake.