Castle Repair Cookbook
Castle Cookbook

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2 ½ cups ground graham crackers
⅓ cup sugar
8 tablespoons (1 stick) unsalted butter, at room temperature

1 ½ pounds light (low fat) cream cheese
½ cup sugar
2 teaspoons fresh lemon juice
½ teaspoon vanilla extract
2 tablespoons PLUS 1 teaspoon Kahlúa® liqueur
3 eggs

8 ounces light (low fat) sour cream
1 tablespoon sugar
2 tablespoons Kahlúa® liqueur

Preheat oven to 375 F°

Prepare the crust: combine the cracker crumbs and sugar in a food processor. Add the butter and process thoroughly.
Press the mixture into an 8 ½ - inch springform pan, covering the bottom and reaching nearly halfway up the sides.

Prepare the filling: Combine the cream cheese, sugar, lemon juice, vanilla extract and Kahlúa® liqueur in the bowl of a stand mixer and cream thoroughly. Add the eggs and process until well blended.

Pour the mixture into the prepared springform pan, insert pan in a water bath (use either a deep rimmed cookie sheet filled with water OR a baking dish filled with 1 – 2 inches of water) and bake until the cheesecake has just begun to crack, 45 – 50 minutes. Remove it from the oven and allow it to cool for several minutes. Reduce the oven heat to 350°F.

Prepare the topping: Stir the sour cream, sugar and Kahlúa® liqueur together in a bowl, and spoon the mixture of the cheesecake.

Return the cheesecake to the oven and bake another 20 minutes. Remove from the oven and allow it to cool completely. Refrigerate 4 hours before serving.

Garnish serving plate with chocolate covered coffee beans.



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