Teeccino Cheesecake

Category: Desserts
Difficulty: Moderate
Servings: 16 slices - 2 9” cheesecakes

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This crowd-pleasing recipe showcases a perfect balance of the deep, roasted flavors of Teeccino and the sweet, dreamy texture of a NY style cheesecake. Nestled in a classic buttery crisp graham cracker crumb crust, this cheesecake is light but decadent, and silky smooth yet firm enough to hold a slice. Make this cheesecake with Teeccino French Roast for a more espresso-like flavor or try the Chaga Ashwagandha for a more subtle, butterscotch cream nuance. It isn’t exactly on the low-fat diet plan but it IS on the occasional-indulgence plan!

Ingredients

For 2 Graham Cracker Crusts:

3 cups graham crackers (about 20 full sheets - try substituting with another type of crunchy cookie for a whole different twist!)
10 tbsp unsalted butter, melted
½ cup coconut palm sugar [or non-caloric Swerve® sugar replacement]

Filling:

3 8 oz packages cream cheese
Swerve® sugar replacement
4 eggs
16 oz sour cream
1 tsp vanilla extract
3 tbsp French Roast Teeccino grounds (optional; the granules add a bit more texture and will make the cheesecake slightly darker.)
¼ cup strongly brewed Teeccino French Roast or [Chaga Ashwagandha Butterscotch Cream Mushroom Herbal Coffee](https://teeccino.com/products/chaga-ashwangandha-mushroom-herbal-coffee)

Teeccino Chaga Ashwagandha Butterscotch Cream

We made this recipe with one of our Mushroom Adaptogen blends, Chaga Ashwagandha. Wild harvested in Finland, Chaga, called ‘The Gift of the Gods’ and ‘The King of Mushrooms’ by Siberian natives living in the coldest of climates, is paired with Ashwagandha, India’s Ayurvedic tonic used for rejuvenation. Blended with prebiotic chicory, deep roasted ramón seeds, and butterscotch notes from Indian sarsaparilla and ashwagandha, experience bold, rich flavor with adaptogens fortifying your defenses!

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Instructions

Prep Time: 30 minutes , Cook Time :50 Minutes , Calories per serving:410

Preparing the crusts:

Preheat oven to 350°F.
Pulse about 20 sheets of graham crackers in the food processor along with ½ cup of coconut palm sugar.
Transfer crumbs to a mixing bowl and add the 10 tbsp of melted butter.
Use a fork to mix the crumbs and butter together until it resembles coarse, wet sand.
Divide the crumbs evenly between 2 9” springform cake pans and press into the bottom of the pan. Use a measuring cup to pack the crust, allowing the outer edges to come up the sides of the pan.
Bake the crusts for 8 minutes then remove from the oven; set aside.

Prepare the filling:

Using a stand or hand mixer at medium speed, beat the cream cheese until smooth.Add the sugar and beat until smooth.
Add the eggs, one at a time, mixing well in between.Add the sour cream, vanilla, ground Teeccino and brewed Teeccino and mix until smooth.
Divide the filling equally into the 2 crusts.

Assemble the water baths:

Lower the oven temperature to 300° F.
Wrap the bottom of each cake pan with aluminum foil to prevent water from leaking into the cakes.
Set the cakes into two baking dishes and fill with hot water so that the pans are halfway submerged.
Bake for about 50 minutes or until the cakes are set; they will jiggle slightly when gently shaken. (Be careful to not splash hot water on to the cakes or yourself!)
Once the cakes are set, turn the oven off and allow them to cool in the oven, with the door partly open for about 20-30 minutes.
Remove from the oven. Then, using a long, sharp knife, release the edges of the cheesecake from the sides of the pan to prevent the cakes from sticking to the sides as they cool. Allow the cakes to cool completely in the water baths.
Once cool, chill the cheesecakes in the refrigerator for at least 2 hours.
Serve the cheesecakes with some salted caramel or shaved chocolate and fresh berries and enjoy the decadence!