Espresso And Chocolate Swirl Cheesecake Recipes

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust:
• Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.
• Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.
• To make the filling:
• Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.
• Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.
• For the ganache:
• Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.
• Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.

Steps:

• Crust
• Preheat oven to 350°F.
• Place the cookies in a small bowl, drizzle the butter over them, and stir, making sure the crumbs are evenly coated with butter.
• Place the cookie crumbs in an ungreased 9-inch spring-form pan. With your hands, pat and spread the crumbs evenly over the bottom and about 2 inches up the sides of the pan. Bake in the center of the oven for 5 minutes. Remove and set aside to cool to room temperature.
• Lower the oven temperature to 200°F.
• Filling
• Place the cream cheese and sugar in the bowl of an electric mixer and, with the whisk attachment, beat on high until smooth. Add the espresso grounds and mix until incorporated.
• Add the eggs one at a time, beating until each is completely incorporated. Add the egg yolk.
• Add the coffee mixture, vanilla, and flour. Mix until smooth and all ingredients are well incorporated.
• Pour the filling into the cooled crust and bake in the center of the oven for a few hours&151;;at least two hours, and maybe as long as four hours.
• You can check for doneness by giving the pan a little shake. If it wobbles like it's still very liquid in the center, keep going. This could take hours. But I'm betting you want a cheesecake with a creamy-smooth consistency and no cracks. So just wait. If you give the cheesecake a shimmy and it jiggles just a little in the middle but otherwise seems nice and firm, turn off the oven but leave the cheesecake inside to cool slowly. Then remove the cheesecake from the oven and set aside to cool completely in the pan.
• Unmold the cheesecake and refrigerate, uncovered, for at least 3 hours before serving.

Steps:

• For crust:
• Position rack in center of oven and preheat to 325°F. Lightly butter 9-inch springform pan. Finely grind cookies, nuts and sugar in processor. Add butter and process until well blended. Press crumb mixture into bottom and 1 inch up sides of pan.
• For filling:
• Melt chocolate chips in heavy small saucepan over very low heat, stirring constantly. Remove from heat. Using electric mixer, beat cream cheese in large bowl until light and fluffy. Gradually beat in sugar. Add eggs 1 at a time, beating well after each addition. Add sour cream and remaining 3 ingredients and beat until just blended. Pour half of batter into medium bowl. Add melted chocolate to batter in medium bowl and mix well.
• Pour all but 2 tablespoons chocolate batter into prepared crust. Cover with plain batter. Using tip of knife, swirl batters together. Drizzle remaining 2 tablespoons chocolate batter over. Bake until tester inserted in center comes out clean, about 1 hour (cake may crack). Cool completely on rack. Cover with plastic and refrigerate overnight. (Can be prepared 2 days ahead.)
• For topping:
• Using electric mixer, beat cream cheese, sugar, sour cream, Frangelico and vanilla in medium bowl until smooth. Transfer to pastry bag fitted with medium star tip. Pipe decorative border around edge of cake. (Can be prepared 8 hours ahead. Chill.)

Steps:

• For Crust: Position rack in center of oven and preheat to 400 degrees F.
• Grind the cookies in a food processor. Add butter and pulse until crumbs are moistened.
• Press the crumbs on the bottom and 1 1/2 inches up the sides of a 9-inch springform pan. Wrap the outside of the pan with aluminum foil.
• For Filling: In a small bowl, dissolve the espresso powder in 1 TB water. Using an electric mixer, beat cream cheese in a large bowl until smooth.Add sugar and continue to beat until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in the espresso mixture, butter and coffe.
• Combine chocolate and cream in a heavy small saucepan. Stir over low heat until chocolate melts. pour half of the cheese filling (about 2 1/2 cups) into prepared crust. Drop 5 TB melted chocolate mixture by TBsful aroun the edge of filling. spacing evenly. use a small sharp knife to swirl chocolate into the filling. Carefully pour the remaining cheese filling over the swirled mixture. Drop remaining chocolate mxture by TBsful into center 6 inches of filling, spacing evenly. Swirl mixture together using tip of knife.
• Bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 minutes. The center will not be set. Cool on a rack. Cover and chill overnight in the refrigerator.
• Next day, run a small sharp knife around the edge of the pan to loosen the cheesecake. Release the sides from the pan. Let cheesecake stand at room temperature for 30 minutes before serving.
• Transfer to a platter and serve.

Steps:

• Make crust:
• Preheat oven to 325°F. and butter a 9-inch springform pan.
• In a bowl stir together wafer crumbs and butter. Press mixture onto bottom and 1 inch up side of pan. Bake crust in middle of oven 10 minutes and cool in pan on a rack.
• When crust is cool, wrap pan in foil by putting in middle of am 18-inch square of heavy-duty foil and crimping foil around bottom and up side of pan to secure.
• Make filling:
• In a large bowl with an electric mixer beat eggs with sugar until light and fluffy. Add cream cheese and beat until smooth. Sift cornstarch into mixture and add 1 teaspoon vanilla and sour cream. Beat filling until smooth and transfer 2 cups to a small bowl.
• In a small cup stir together espresso powder and remaining tablespoon vanilla, stirring until espresso powder is dissolved. Stir espresso mixture into filling in small bowl.
• Add chocolate to filling in large bowl, stirring until combined well, and fold in whipped cream. Pour chocolate filling into crust. Spoon espresso filling evenly over chocolate filling and spread to form an even layer, being careful not to mix layers.
• Put springform pan in a larger shallow baking pan and pour enough hot water to reach halfway up side of springform pan. Bake cheesecake in middle of oven 1 1/2 hours. Turn off oven and let cheesecake stand 15 minutes with oven door closed. Transfer cheesecake in pan to a rack and cool completely. Chill cheesecake, covered, at least 1 day and up to 2. Run a thin knife around edge of pan and remove side.
• Garnish cheesecake with chocolate curls. To serve, cut cheesecake with a sharp knife dipped in hot water.

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, combine the wafer crumbs, butter, sugar and espresso powder. Press onto the bottom and 1 in. up the sides of prepared pan., In a large bowl, beat the cream cheese, sugar, sour cream, melted chocolate, cocoa, half-and-half and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the espresso powder and vanilla. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan., In a small saucepan, combine liqueur and half-and-half. Bring to a boil; cook until liquid is reduced by half. Meanwhile, in a large bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form., Drizzle cheesecake with coffee syrup; garnish with whipped cream, chocolate and coffee beans.