SWISS MOCHA CHEESECAKE
This simple to do cheesecake uses General Foods International Coffee mix, Swiss Mocha flavor. I was given some in the spring and it's too hot right now for coffee but I love the flavor. I found this recipe on recipelink.com.
Provided by mary winecoff
Categories Cheesecake
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese until smooth. Gradually beat in sugar. Stir in sour cream. Measure 1/4 cup of cheese mixture into bowl and set the rest aside.
- Stir Swiss Mocha coffee and milk into 1/4 cup cheese mixture. Drizzle 1 Tablespoon of this mixture into the crust.
- Fold whipped topping into reserved cream cheese and spoon into crust.
- Drizzle remaining mocha flavored cheese mixture over top of pie. Draw a knife through to form a pattern on top if desired.
- Refrigerate until set (about 2 hours).
Nutrition Facts : Calories 565.1, Fat 40.1, SaturatedFat 22.1, Cholesterol 61.9, Sodium 390.8, Carbohydrate 48.6, Fiber 0.6, Sugar 37.6, Protein 5.3
MOCHA CHEESECAKE
I've relied on this dessert many times when company comes calling, and it's never let me down. It's simple to make, which is a big plus.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first five ingredients; sir in butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 12-15 minutes or until the edges are browned. Cool on a wire rack., In a large bowl, beat cream cheese and milk until smooth. Add eggs, beating on low speed just until combined. In a small bowl, combine water and coffee granules; let stand for 1 minute. Add to the creamed mixture; beat just until mixed. Pour into crust. Return pan to baking sheet., Bake at 350° for 20-25 minutes or until center is almost set. 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. Let stand at room temperature for 30 minutes before cutting. If desired, top with chocolate-covered coffee beans and whipped topping. Refrigerate leftovers.
Nutrition Facts : Calories 418 calories, Fat 22g fat (13g saturated fat), Cholesterol 105mg cholesterol, Sodium 269mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 1g fiber), Protein 8g protein.
MOCHA CHEESECAKE
Make and share this Mocha Cheesecake recipe from Food.com.
Provided by JerriLea
Categories Cheesecake
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400* degrees F.
- Mix crust ingredients together, press into 9in pie plate.
- Bake for 5 minutes.
- Melt chocolate in large bowl, I do this in the microwave.
- Add cream cheese, eggs, and sugar.
- Beat on med for 2 minutes, until creamy.
- Add instant coffee and salt; mix well.
- Pour into crust.
- Bake at 400* for 10 minutes.
- Reduce oven temperature to 325* degrees F.
- Continue baking for 50-60 minutes, until set.
- Turn oven off; leave cheesecake in oven until it has cooled.
- In small saucepan, bring topping ingredients to a boil.
- Remove from heat and stir until smooth.
- Cool.
- Drizzle over cheesecake.
Nutrition Facts : Calories 457.9, Fat 36.8, SaturatedFat 20.7, Cholesterol 166.7, Sodium 434.5, Carbohydrate 27.4, Fiber 0.7, Sugar 23.4, Protein 7.6
COCOA-MOCHA CHEESECAKE
Provided by Food Network
Yield 12 servings
Number Of Ingredients 19
Steps:
- For the crust, combine graham-cracker crumbs, cocoa, sugar and melted butter and mix very thoroughly. Line a clean, ungreased springform pan with the crumb mixture by pressing it first against the sides, then the bottom of the pan. (Crumb mixture should hold its shape; the sides will take about 2/3 of the mixture.) Press until very smooth and even all around. Refrigerate until chilled, at least 2 hours.
- Melt chocolate chips in a double boiler and keep warm. In small glass dish or teacup, stir together instant coffee, water and vanilla and orange extracts. Set aside.
- Heat oven to 350 degrees F. In a large bowl, beat eggs and sugar. Gradually add softened cream cheese, mixing well after each addition. Stir in melted chocolate, coffee mixture and the cocoa. Mix well. Gradually add sour cream, mixing well after each addition. Fold in melted butter and blend thoroughly but gently. Pour batter over chilled crust in pan. Place pan on heavy cookie sheet and bake 45 minutes. Cut off heat and open oven door, but do not move cheesecake. Let sit in turned-off oven 10 to 15 minutes.
- Gently transfer cheesecake, still on the cookie sheet, to counter and cool to room temperature. Cover and refrigerate overnight. The next day, unfasten the ring from the springform pan and remove. If desired, garnish top of cheesecake with drizzle of melted dark chocolate, orange candy, chocolate-covered espresso beans and orange zest.
PEPPERMINT MOCHA CHEESECAKE
Provided by Food Network
Yield 12
Number Of Ingredients 7
Steps:
- 1. PREHEAT oven to 350degrees F. Grease bottom and side of 9-inch springform pan.
- 2. PRESS cookie crumbs onto bottom of prepared pan. Place in freezer for 5 minutes.
- 3. BEAT cream cheese, Coffee-mate and 1/4 cup sugar in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Pour filling into crust.
- 4. BAKE for 45 to 50 minutes or until edges are set but center still moves slightly.
- 5. COMBINE sour cream, remaining sugar and vanilla extract in medium bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Remove from oven and cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
MOCHA RASPBERRY CHEESECAKE
Provided by Food Network
Categories dessert
Time 4h45m
Yield about 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Combine the wafer cookie crumbs and the 4 tablespoons melted butter in a bowl. Mix well and then press into the bottom of a 9-by-13-inch baking dish. Bake for 10 minutes. Remove the crumb crust from the oven and set aside. Lower the oven temperature to 225 degrees F.
- Combine the espresso powder, hot water and cinnamon in a bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and sugar on medium speed until smooth. Adjust the mixer to medium-low speed and add the eggs one at a time, mixing each until combined before adding the next. Add the condensed milk, cornstarch, vanilla and the espresso mixture. Mix until completely smooth.
- Arrange the raspberries over the crust; pour the cheesecake batter over the raspberries. Bake for 1 hour, until set but still a bit wobbly in the center. Turn the oven off and leave the cheesecake to cool in the oven for another 2 hours, until both oven and cake are room temperature.
- Heat the chocolate, cream, corn syrup and the remaining 1 tablespoon butter over a double boiler, stirring until the chocolate is melted and mixture is smooth and glossy. (Alternatively, microwave in 30 second intervals, stirring between each.)
- Top the cooled cheesecake with the ganache and refrigerate until firm, about 1 hour. Slice and serve.
FOUR-FLAVOR MOCHI CHEESECAKES
These pillows of homemade mochi are stuffed with four variations of cheesecake filling, so everyone is sure to find a favorite!
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 24 mochi
Number Of Ingredients 11
Steps:
- For the cheesecake filling: Line a baking sheet with parchment paper. Add the cream cheese and confectioners' sugar to a medium bowl and fold together until combined. Fold in the graham cracker crumbles.
- Divide the batter evenly among 4 medium bowls. Fold the strawberries into the first bowl. Fold the brownies into the second bowl. Fold the mini chocolate chips into the third bowl. Fold the peanut butter lightly into the fourth bowl so that it has a marbled look. Cover each bowl and freeze until firm, about 1 hour 30 minutes.
- Using a 1-ounce scoop, scoop mounds of each cheesecake filling and put on the prepared baking sheet. Return to the freezer while you make the mochi dough.
- For the mochi dough: Combine the rice flour, granulated sugar and 2 cups water in a medium microwave-safe bowl. Whisk in the oil.
- Microwave in 1-minute intervals, stirring in between each, until the mixture is sticky and almost translucent in color, about 8 minutes.
- Line a baking sheet with parchment paper and set aside. Dust a work surface heavily with cornstarch and turn out the dough on top. Dust the dough with more cornstarch. Roll into a 19-by-17-inch rectangle about 1/16-inch thick. Use a 3 1/2-inch round biscuit cutter to cut out 19 circles from the dough. Brush any excess cornstarch from each circle and place on the lined baking sheet. Place the remaining dough back in the microwave-safe bowl and reheat in 30-second intervals until the dough returns to being sticky and translucent. Repeat the above steps to cut out 5 more circles.
- Place a mochi round on top of a cavity in a mini muffin pan, but don't push it in. Place a frozen cheesecake scoop in the center and press in lightly so it falls into the cavity. Fold the sides of the mochi up over the cheesecake and pinch tightly to seal. Place seam-side down on the parchment-lined baking sheet. Repeat with the remaining mochi rounds and cheesecakes.
- Serve immediately or chill in the fridge until ready to eat.
MOCHA CHEESECAKE MINIS
Take a bite of these decadent Mocha Cheesecake Minis and serve them at your next holiday party. You'll love the hints of chocolate and coffee in this mocha cheesecake that is all topped with some whipped topping for a delicious dessert you don't have to share.
Provided by My Food and Family
Categories Dairy
Time 1h35m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Mix cookie crumbs and butter; press about 1 Tbsp. onto bottom of each of 12 foil-lined muffin cups. Bake 8 min.
- Beat cream cheese and sugar with mixer until blended. Add eggs; beat just until blended. Dissolve coffee in water. Add to batter with melted chocolate; beat until blended. Spoon about 1/4 cup batter into each cup. (Cups will be full.)
- Bake 23 to 25 min. or until centers are almost set. Cool completely.
- Add 1 tsp. cocoa powder to COOL WHIP; stir gently until blended. Spoon into pastry bag fitted with decorating tip; use to pipe COOL WHIP mixture onto cheesecakes. Garnish with remaining cocoa powder and coffee beans.
Nutrition Facts : Calories 320, Fat 23 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
EASY PHILADELPHIA MOCHA CHEESECAKE
Meet the Easy PHILADELPHIA Mocha Cheesecake-a creamy cheesecake where chocolate and coffee come together in a chocolate cookie crust and become mocha.
Provided by My Food and Family
Categories Dairy
Time 5h
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat first 3 ingredients with mixer until well blended. Dissolve coffee in hot water. Add to cream cheese mixture with chocolate; mix well. Add eggs; mix just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
Nutrition Facts : Calories 430, Fat 29 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 120 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
LAYERED MOCHA CHEESECAKE
"In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. It's as much a feast for the eyes as for the palate!" Submitted to taste of home by Sue Gronholz.
Provided by Courtly
Categories Cheesecake
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 15
Steps:
- Combine cookie crumbs and butter; press onto the bottom of a greased 9 inch springform pan. In a small bowl, combine the coffee granules, water and cinnamon; set aside.
- In a large mixing bowl, beat the cream cheese, sugar and flour until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer.
- Place pan on a double thickness of heavy duty foil. Securely wrap foil around pan. Place in a large baking pan; add 1 inch of hot water to larger pan.
- Bake at 325 for 45-50 minutes or until center is just set and top appears dull. 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.
- In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Remove sides of pan. Garnish with coffee beans if desired. Refrigerate leftovers.
MOCHA TRUFFLE CHEESECAKE
I went through a phase when I couldn't get enough cheesecake or coffee, so I created this rich dessert. Its brownie-like crust and creamy mocha layer really hit the spot. It's ideal for get-togethers because it can be made in advance. -Shannon Dormady, Great Falls, Montana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the cake mix, butter, egg and coffee granules until well blended. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan., In another large bowl, beat cream cheese until smooth. Beat in milk and melted chips. Dissolve coffee granules in water; add to cream cheese mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet. , Bake at 325° until center is almost set, 50-55 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight., Just before serving, in a large bowl, beat cream until soft peaks form. Beat in sugar and extract until stiff peaks form. Spread over top of cheesecake. Sprinkle with cocoa if desired. Refrigerate leftovers.
Nutrition Facts : Calories 484 calories, Fat 28g fat (16g saturated fat), Cholesterol 109mg cholesterol, Sodium 389mg sodium, Carbohydrate 55g carbohydrate (41g sugars, Fiber 2g fiber), Protein 7g protein.
MOCHA SWIRL CHEESECAKE
A cream-cheesy mix of instant coffee, cinnamon and vanilla team up with a chocolate-cookie crust in this dreamy Mocha Swirl Cheesecake.
Provided by My Food and Family
Categories Dairy
Time 3h55m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Beat cream cheese, sugar and vanilla in large bowl with mixer on medium speed until well blended. Add eggs; mix just until blended. Remove 1 cup batter to small bowl; stir in cinnamon.
- Stir 2 Tbsp. instant coffee granules into remaining batter; pour into pie crust. Top with spoonfuls of cinnamon batter; swirl with knife several times.
- Bake for 35 to 40 min. or until center is almost set. Cool completely on rack.
- Refrigerate at least 3 hours or overnight.
Nutrition Facts : Calories 360, Fat 25 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 120 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
FROZEN MOCHA CHEESECAKE
This dessert is oh so rich and handy to have in the freezer for unexpected company. I grew up with eight brothers who devoured a cake every day! That meant my mother and I spent many evenings in the kitchen...and we never heard of cake mixes back then! -Sharon Marskamp, St. George, Ontario
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- Combine crust ingredients. Press into the bottom of a 9-in. springform pan; set aside. , For filling, beat cream cheese in a large bowl until smooth. Gradually add milk and syrup. Dissolve coffee in water; add to bowl. Fold in whipped cream. Pour into crust; freeze at least 6 hours.
Nutrition Facts :
MOCHA BLANCA CHEESECAKE
This recipe is for the serious cheesecake lover. It is very rich and definitely not low fat. It is best to prepare for dinner guests where a little slice will go a long way. I prefer to make it without the topping, but it is just as good with it. The longer you are able to refrigerate it before serving the better it gets. Enjoy!
Provided by Elizabeth Wood
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 5h45m
Yield 8
Number Of Ingredients 14
Steps:
- To make the crust, combine vanilla wafer crumbs, 2 tablespoons melted butter, 1 tablespoon sugar, and 1 tablespoon cocoa; toss with a fork to mix. Press into bottom of a 9-inch springform pan. Wrap the pan bottom in aluminum foil. Refrigerate while preparing the filling.
- Preheat oven to 350 degrees F (175 degrees C). Bring a kettle of water to a boil.
- Grate or finely chop the semisweet chocolate and put it into the top of a double boiler. Place over hot water. When almost melted, remove from heat and stir until completely melted. (Chocolate can also be melted in a microwave in 30-second increments, stirring frequently.) Set aside.
- Combine cream cheese and 1 cup sugar; mix with an electric mixer until well blended.
- Dissolve coffee powder in 2 tablespoons coffee liqueur. Add the coffee mixture and the cooled melted chocolate to the cream cheese batter; mix until combined.
- Add the eggs one at a time, mixing just until incorporated. Pour the filling into the prepared crust; tap the pan on the countertop to smooth the surface and settle the batter.
- Place springform pan in a large baking dish. Place baking dish on oven rack; carefully pour boiling water into the baking pan until it comes halfway up the sides of the cheesecake pan.
- Bake in a preheated oven for 1 hour.
- Remove the pan from the oven, and remove the springform pan from the water bath; discard any remaining water.
- For the topping, stir together the sour cream, 2 tablespoons sugar, 1 teaspoon coffee liqueur and 1 teaspoon of cocoa. Spread over the top of the hot cheesecake. Return cheesecake to the oven for 5 minutes. Remove from oven and allow to cool to room temperature.
- Refrigerate at least 4 hours or overnight before serving.
Nutrition Facts : Calories 828.7 calories, Carbohydrate 60.7 g, Cholesterol 238.1 mg, Fat 60 g, Fiber 1.8 g, Protein 14.8 g, SaturatedFat 35 g, Sodium 476.1 mg, Sugar 38.9 g
MOCHA CHIP CHEESECAKE
Two favorite flavors-coffee and chocolate-combine in this treat from Renee Gastineau of crust Seattle, Washington. "The chocolate crumb crust and sprinkling of mini chips contrast nicely with the creamy coffee filling," she writes.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-14 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add flour and beat well. Add eggs, beating on low speed just until combined. , In a small bowl, combine cream and coffee granules; let stand for 1 minute. Add to cream cheese mixture with vanilla; beat just until combined. Stir in 3/4 cup chocolate chips. Pour into crust. Sprinkle with remaining chocolate chips. , Bake at 325° for 50-55 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. , Let stand at room temperature for 30 minutes before slicing.
Nutrition Facts : Calories 314 calories, Fat 18g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 227mg sodium, Carbohydrate 35g carbohydrate (21g sugars, Fiber 1g fiber), Protein 4g protein.
EASY MOCHA CHEESECAKE
If you can open a package of cheesecake mix and an envelope of flavored coffee, you're about halfway to making this mocha magic happen!
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Mix Crust Mix, sugar and margarine in 9-inch pie plate until well blended. Press firmly against side of pie plate with fingers or large spoon to shape the edge, then press remaining crumbs onto bottom of pie plate with dry measuring cup.
- Beat milk, cappuccino mix and Filling Mix in large bowl with electric mixer on low speed until well blended. Beat on medium speed 3 min. (Filling will be thick.) Spoon into crust.
- Refrigerate at least 1 hour or until ready to serve. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 370, Fat 16 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 520 mg, Carbohydrate 52 g, Fiber 1 g, Sugar 35 g, Protein 5 g
VEGAN MOCHA CHEESECAKE
I made this for thanksgiving, i had used a non vegan recipe i had seen. the blending of the tofu and soy milk makes a heavy cream imitation. This was the first cake i've ever made in my life, and it turned out good.
Provided by nick10888
Categories Cheesecake
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Melt the chocolate in the top part of a double boiler.
- Meanwhile, in a large mixing bowl, beat together the cream cheese and the sugar until light.
- Add 1 cup of the tofu, beating thoroughly after each.
- Blend 1/2 cup tofu and the soy milk.
- Add to cheese, sugar and tofu mixture.
- Pour the melted chocolate slowly into the cheese mixture and add the coffee and vanilla.
- Mix to blend ingredients thoroughly.
- Pour the mixture into the prepared crust and bake for about 45 minutes, or until edges of the cake are puffed up slightly.
- Cool in the oven with the door cracked open, then cool to room temperature.
- Chill.
CHOCOLATE MOCHA CHEESECAKE
The best cheesecake that I've ever had! It was given to me by a close friend a long time ago and I can't stop thanking her!
Provided by Melissa
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8 inch springform pan. In a medium bowl, combine cookie crumbs and butter. Mix well and press into the bottom of springform pan.
- In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
- In a large bowl, beat cream cheese, brown sugar and cornstarch until smooth. Beat in the eggs one at a time. Blend in the coffee liqueur. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
- Bake in the preheated oven for 60 minutes, or until filling is set. Allow to cool to room temperature, then refrigerate at least 4 hours before serving.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 27.9 g, Cholesterol 76 mg, Fat 20.8 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 12 g, Sodium 216.1 mg, Sugar 19.2 g
FLUFFY MOCHA CHEESECAKE
Coffee and chocolate are at it again-this time in a sumptuous mocha cheesecake that takes just 15 minutes to put together.
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Microwave chocolate and butter in small microwavable bowl on HIGH 1 minute or until butter is melted. Stir until chocolate is completely melted. Spread onto bottom of crust. Refrigerate 10 minutes or until chocolate is firm.
- Beat cream cheese and sugar in medium bowl with electric mixer on high speed until well blended. Add flavored instant coffee; mix well. Gently stir in whipped topping. Spoon into crust.
- Refrigerate 3 hours or until firm. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 360, Fat 23 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 35 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
MINI MOCHA CHEESECAKES
Don't be fooled -- these rich-looking desserts may look like a cheesecake had a baby with a molten chocolate cake, but they're much lower in fat thanks to the nonfat cottage cheese taking the place of cream cheese.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 9
Number Of Ingredients 9
Steps:
- Preheat oven to 275 degrees. Line 9 standard muffin cups with cupcake liners. In a food processor, combine cottage cheese, eggs, confectioners' sugar, cocoa powder, flour, espresso powder, and vanilla. Process until smooth, 4 minutes, scraping down sides as needed. Divide mixture among cups and place 1 cookie on top of each. Bake until fillings are set and cookies soften, 25 to 30 minutes. Let cool to room temperature in pan on a wire rack, then refrigerate at least 1 1/2 hours (or, covered, up to 3 days). To serve, invert cheesecakes onto plates and peel off liners. Top with a dollop of whipped cream, if desired.
Nutrition Facts : Calories 174 g, Fat 2 g, Fiber 1 g, Protein 9 g
4 INCH MOCHA CHEESECAKE
Cooking time includes chilling overnight and setting time for the topping. I adjusted several cheesecake recipes to be used with a 4 or 4 1/2 inch springform cheesecake pan. These small cheesecakes are great for those who cannot finish off a large cheesecake or who want a treat but don't want to tempt themselves to go overboard. If you want to make enough for a 9 inch pan multiply this recipe by 4.
Provided by Nyteglori
Categories Cheesecake
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Crust: Mix crust ingredient until crumbs are moistened and press into bottom of a 4 inch springform pan.
- Filling: Combine cream cheese, sugar, and cornstarch. Beat until smooth.
- Beat in egg substitute. Beat well.
- Stir in whipping cream.
- Stir together hot water and coffee.
- Add coffee and vanilla to cream cheese mixture, stirring until well combined.
- Stir in melted chocolate.
- Bake at 350°F for 15 minutes. Reduce heat to 200 and bake for an additional 1 hour and 10 mihnutes or until the center no longer looks wet or shiny.
- Remove cake from oven and run a knife around the inside edge of the pan.
- Turn the oven off and return the cake to the oven for an additional 20 minutes.
- Chill, uncovered, overnight.
- Topping: In small saucepan melt chocolate and shrotening over low heat, stirring constantly.
- Stir in coffee till dissolved.
- Cool to lukewarm, then pour over cheesecake.
- Chill till topping firms up.
MOCHA-ORANGE CHEESECAKE
Categories Cake Coffee Liqueur Food Processor Chocolate Dessert Bake Cream Cheese Orange Sour Cream Bon Appétit
Yield Serves 10 to 12
Number Of Ingredients 19
Steps:
- For Crust:
- Preheat oven to 325°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Combine all ingredients in processor. Process until moist crumbs form. Press crumbs onto bottom and 1 1/2 inches up sides of prepared pan. Bake crust until puffed and brown, about 15 minutes; cool. Maintain oven temperature.
- For Filling:
- Melt chocolate in top of double boiler set over simmering water, stirring until smooth. Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Mix in chocolate. Add juice concentrate, liqueurs and espresso; beat until mixture is smooth. Beat in eggs, adding 1 at a time.
- Spoon 1/3 cup batter into pastry bag fitted with 1/4-inch plain tip; chill. Pour remaining batter into crust. Bake until softly set in center and slightly puffed at edges, about 45 minutes. let cool 10 minutes. Maintain oven temperature.
- For Topping:
- Mix sour cream, powdered sugar and espresso powder in small bowl until espresso powder dissolves. Spread over hot cake. Pipe reserved 1/3 cup cake batter in parallel stripes (about 1/2 inch apart) over topping.
- Bake cake until topping is set, about 5 minutes. Cut around pan sides to loosen crust. Place cake immediately into refrigerator. Chill completely, about 8 hours. ( Can be prepared 2 days ahead. Cover and keep refrigerated.)
- Cut around pan sides; release. Top with oranges and chocolate, if desired.
LAYERED MOCHA CHEESECAKE
In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. It's as much a feast for the eyes as for the palate! -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 16
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 small bowl, mix cookie crumbs and butter; press onto the bottom of prepared pan. In another bowl, mix the coffee granules, hot water and cinnamon; set aside. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until smooth. Add eggs; beat on low speed just until combined. , Divide batter in half. Stir melted chocolate into one portion; pour over crust. Stir coffee mixture into the remaining batter; spoon over chocolate layer. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 60-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack for 10 minutes; loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight., Remove rim from pan. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over cheesecake. Top with coffee beans if desired.
Nutrition Facts : Calories 535 calories, Fat 37g fat (21g saturated fat), Cholesterol 128mg cholesterol, Sodium 295mg sodium, Carbohydrate 48g carbohydrate (39g sugars, Fiber 2g fiber), Protein 8g protein.
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