Ingredients
- 4 eggs
- 240 ml sour cream
- 425 ml cream cheese
- 200 gr nuts (finely chopped)
- 200 gr sugar
- 60 ml water (cold)
- 14 gr margarine
- 8 gr sugar
- 8 gr flour
- 5 gr instant coffee
- 1 gr cinnamon
BASE: Combine nuts, sugar and margarine; press onto bottom of 23 cm springform pan. Bake at 325, 10 minutes. BODY: Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Bring water to boil. Add coffee granules and cinnamon; stir until dissolved. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450, 10 minutes. Reduce oven temperature to 250; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans, if desired.
