Espresso Cheesecake
Espresso Cheesecake is an moderately easy dinner. Made with 1/2 c. crushed almond macaroons (40 cookies), 6 tbsp. butter, softened, 4 (8 oz.) pkg. cream cheese, softened, 6 sq. semi-sweet chocolate, melted and 3 eggs, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
In 9 x 3-inch spring-form pan, mix almond macaroons and butter; press on bottom and around side of pan to within 1 inch of top. Set aside.
(You can also use 1 1/2 cups graham cracker crumbs and 2 teaspoons almond extract in place of the macaroons.)
π· Perfect Pairings
Complete your meal with these
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