CHOCOLATE ESPRESSO CHEESECAKE WITH GANACHE
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.
DOUBLE CHOCOLATE ESPRESSO CHEESECAKE
Every slice of this creamy cheesecake is a standout. The classic pairing of chocolate and coffee is sure to please partygoers. -Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 22
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.
Nutrition Facts : Calories 610 calories, Fat 40g fat (23g saturated fat), Cholesterol 170mg cholesterol, Sodium 259mg sodium, Carbohydrate 52g carbohydrate (41g sugars, Fiber 2g fiber), Protein 9g protein.
ESPRESSO BEAN CHEESECAKE
I love coffee. I love cheesecake. What could be better than the blending of the two? I got this recipe from a friend of my mother's (who is even more fanatical about her coffee than I am) and loved it from the first time I tried it. Normally when I make coffee-flavoured baked goods I try for a strong coffee flavour, but not with this one. The coffee flavour is actually rather subtle, but it works for this. I have always wanted to try leaving the grounds in the cake, but I am not sure how it would work out. It is smooth and mellow and I think crunchy grounds would distract from that.
Provided by Hallawe MacLean
Categories Cheesecake
Time 2h15m
Yield 1 Cheesecake, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat your oven to 300° Fahrenheit.
- Pour cream into a 1-2 quart saucepan and mix with the coffee grounds.
- Bring cream just to a simmer and remove from heat. Cover and let the mixture steep for 1 hour.
- Pour cream mixture into a fine strainer (I use a reusable coffee filter), pressing to extract liquid (the finer grind will pass through); discard residue.
- While waiting for the cream mixture to steep, use a food processor to grind the cookies into fine crumbs. Pour into a medium bowl.
- Add the butter to the cookie crumbs and mix well, mixture will be crumbly but just beginning to stick together.
- Pour the cookie crumb mixture into a 9-inch springform pan. Press it into the bottom and about halfway up the sides.
- In a large bowl, with a mixer on medium speed, beat cream cheese and sugar until smooth.
- Add eggs, one at a time, beating after each addition until smooth.
- Beat in cream mixture and vanilla.
- Pour the cream cheese mixture into the crust-lined pan and bake at 300° until center barely jiggles when cake is gently shaken, about 1 hour.
- Run a thin-bladed knife between cake and pan rim.
- Refrigerate cake for at least three hours or up to two days.
Nutrition Facts : Calories 587.6, Fat 40.4, SaturatedFat 22.3, Cholesterol 187.9, Sodium 411.6, Carbohydrate 48.9, Fiber 0.9, Sugar 37.6, Protein 9.5
ESPRESSO CHEESECAKE
Provided by Gesine Bullock-Prado
Categories Cookies Coffee Mixer Egg Dessert Bake Cream Cheese Vanilla Spring Party Potluck Butter Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield one large 8-inch cheesecake or eight mini-springform cheesecakes
Number Of Ingredients 12
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.
ESPRESSO MARTINI CHEESECAKE
Make this grown-up dessert for a celebration dinner, or as an alternative to Christmas pudding. Spiked with coffee liqueur, it's sophisticated and luxurious
Provided by Esther Clark
Categories Dessert
Time 50m
Number Of Ingredients 15
Steps:
- Butter a 20 x 25 x 4.5cm loose- bottomed cake tin or a roughly 23cm loose-bottomed square cake tin and line with baking parchment. Melt the butter in a pan over a low heat, then pour into a large bowl and set aside.
- Put the digestive biscuits and cantuccini or biscotti in a food processor and blitz to fine crumbs. Alternatively, put them in a sealed sandwich bag and bash to crumbs with a rolling pin. Tip into the bowl containing the butter and stir to combine. Transfer the buttery crumbs to the prepared tin and firmly press into the base. Chill for 30 mins, or freeze for 10 mins.
- Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir until smooth, then leave to cool to room temperature, about 15 mins.
- Divide the soft cheese, icing sugar and double cream equally between two bowls. To one bowl, add the cooled melted chocolate and beat with an electric whisk until thick and creamy. To the second bowl, add the coffee, coffee liqueur and vanilla, and beat until thick and creamy, about 3-5 mins (the coffee mixture will not get quite as thick). Spoon the chocolate mixture over the biscuit base and level with a palette knife. Freeze for 30 mins, or until starting to firm up. Spoon over the coffee mixture, level the surface and return to the freezer for at least another 24 hrs. Will keep frozen, well covered, for up to two weeks.
- On the day you want to serve the cheesecake, make the coffee syrup. Pour the coffee liqueur, coffee and sugar into a small saucepan. Bring to a simmer and cook for 5 mins, or until syrupy enough to coat the back of a spoon. Leave to cool completely.
- Take the cheesecake out of the freezer 1 hr before serving. Once defrosted, the cheesecake will keep in the fridge for up to three days. Spread the soured cream over the top, drizzle with the coffee syrup, then scatter over the coffee beans. Cut into 12 squares and serve straightaway (after about 5 mins the syrup will crack the soured cream).
Nutrition Facts : Calories 548 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium
ESPRESSO MARTINI CHEESECAKE FOR 2 RECIPE BY TASTY
Words cannot espresso how much you'll fall head over heels for these cheesecakes. Enjoy them with your valentine, galentine, or treat yourself to both because #selflove. If you're feeling fancy, we recommend topping your cheesecakes with fresh berries and chocolate-covered espresso beans.
Provided by Betsy Carter
Categories Desserts
Time 2h10m
Yield 2 cheesecakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 350˚F (180˚C). Grease 2 4-inch springform pan with nonstick spray. Line the bottom of the pans with parchment paper rounds and spray again. Wrap the outsides of the pans tightly with foil.
- In the bowl of a food processor, combine the vanilla cookies, 1 teaspoon sugar, 1 teaspoon instant espresso, and the melted butter. Pulse to combine until the texture is similar to wet sand.
- Divide the cookie crumbs between the prepared pans and use a small, flat-bottomed cup to press into an even layer against the bottoms.
- Bake the crusts until golden brown, 3-5 minutes. Remove from the oven and let cool to room temperature.
- In a large bowl, combine the cream cheese and ⅓ cup of sugar. Using a stiff rubber spatula or wooden spoon, mix until smooth and creamy, about 2 minutes. Add the heavy cream and stir to combine. Add the mascarpone, flour, salt, and vanilla bean seeds and continue mixing until completely smooth. Add the egg and mix until fully combined, smooth, and creamy.
- In a medium bowl, combine the remaining 2 tablespoons granulated sugar, remaining tablespoon of instant espresso, and 1 tablespoon boiling water. Use a whisk to vigorously whip until thick and creamy, about 3 minutes.
- Add half of the cream cheese mixture to the espresso cream and gently fold to combine.
- Scoop some of the plain cream cheese filling over each cooled crust, followed by some of the espresso filling. Continue alternating until all of the filling is used. Use a knife or skewer to swirl the batters together.
- Place the springform pans in a small, high-walled baking dish and pour in boiling water to reach a depth of ½ inch, taking care not to splash any water onto the cheesecakes. Carefully transfer the baking dish to the oven. Bake until the cheesecakes are almost firm, with the slightest jiggle in the centers, about 25 minutes. Turn off the oven and let the cheesecakes rest inside with the door closed for 30 minutes.
- Remove the springform pans from the baking dish and unwrap the foil. Place the cheesecakes in the refrigerator uncovered for 1 hour.
- Release the springform pans. Transfer the cheesecakes to plates and garnish with berries and chocolate-covered espresso beans.
- Enjoy!
Nutrition Facts : Calories 1001 calories, Carbohydrate 54 grams, Fat 82 grams, Fiber 0 grams, Protein 14 grams, Sugar 40 grams
COFFEE LOVER'S MINI CHEESECAKES
Everyone in my family knows how much I adore cheesecake. Anyone who wants one made comes to me because they know I have a lot of tried and tested recipes. But I was getting bored with the standard chocolate or cherry. And then I had an idea-mocha cheesecake! After lots of experiments, I came up with this recipe. It's really good, even if I do say so myself. -Holly Sharp, Warren, Ontario
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Line 24 muffin cups with foil liners. Mix wafer crumbs and sugar; stir in butter and espresso. Press by tablespoonfuls onto bottoms of liners. , For filling, melt chocolate in a microwave; stir in espresso until blended. In a large bowl, beat cream cheese until smooth; slowly stir in condensed milk until blended. Stir chocolate mixture into cream cheese mixture until combined. Add eggs; beat just until blended., Fill prepared cups with 1/4 cup cheesecake batter. Bake until centers are almost set, 17-20 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely. Refrigerate overnight, covering when completely cooled., To serve, top with whipped topping and chocolate-covered coffee beans; if desired, dust with baking cocoa.
Nutrition Facts : Calories 308 calories, Fat 19g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 181mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 1g fiber), Protein 6g protein.
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