When Lys Gabrielle Poet brought this delicious cheesecake to our office, everyone went nuts. How could it be so simple to make and yet taste and look like it took hours to prepare?

Lys brought us two crusts – one dark cookie crust and one graham cracker crust. Both were fabulous and she bought them rather than made them. So easy you don’t even have to make a crust.

OK, we know this isn’t exactly on the no-fat diet plan, but it is on the occasional indulgence plan!

Ingredients

  • 2 graham cracker pie crusts
  • 3 x 8 oz packages of cream cheese, preferably organic
  • 1 cup sugar, preferably organic
  • 4 eggs, preferably organic
  • 16 oz sour cream
  • 1 tsp vanilla extract
  • 3 tbsp French Roast Teeccino grounds
  • 1/4 cup strongly brewed French Roast: (To make strongly brewed French Roast: Infuse 4 tbsp French Roast Teeccino in 1/3 cups boiling water for 3 minutes.  Strain through a fine mesh metal strainer, paper filter, or one cup brewer.)

Directions

  • Pre-head over to 300
  • Using stand or hand mixer at medium speed, beat cream cheese until smooth
  • Add sugar, beat mixture until smooth
  • Add 1 egg, beat mixture well, repeat with rest of eggs
  • Add sour cream, vanilla, ground Teeccino and brewed Teeccino.  Mix until smooth
  • Pour mixture into the 2 pie crusts
  • Place each pie crus into a large baking pan.  Fill the bottom of the pan with water
  • Bake at 300 degrees until cheesecakes are set in center (shake gently to check), about 50 minutes.  Add more water to the bottom of pan during baking if needed
  • Remove pies from oven and let cool at room temperature for at least 30 minutes
  • Chill pies in refrigerator until cooled throughout, about 2 hours (if you are in a hurry, can chill in freezer for about 30 minutes)
  • Dust with cocoa powder and serve

Product Used