CAPPUCCINO CHEESECAKE RECIPE NO BAKE RECIPES
CAPPUCCINO CHEESECAKE - RECIPES | GO BOLD WITH BUTTER
This coffeehouse-inspired cheesecake is light, creamy and not overly sweet. You won’t even have to turn on your oven, because it’s no-bake! The instant espresso powder in this recipe can be found at kitchen specialty shops and online. It gives the cheesecake a more pronounced coffee flavor, but if you don’t have any on hand, instant coffee granules are an acceptable substitute. Whipped cream can be piped on top of the cheesecake in a spiral using a piping bag and a plain 1/2-inch decorator tip, or you can swirl it on using an offset spatula.
Prep Time 30 minutes
Cook Time 30 minutes
Yield 10-12 servings
Number Of Ingredients 11
Steps:
- Stir together shortbread crumbs and melted butter until crumbs resemble wet sand. Press mixture evenly onto bottom of 9-inch springform pan. Place in refrigerator while preparing filling.Pour milk in small saucepan and sprinkle powdered gelatin evenly over surface. Let stand for 2 minutes. Place pan over low heat and cook while stirring just until gelatin is dissolved. Remove from heat and let cool slightly.Beat cream cheese in stand mixer fitted with whip attachment at medium speed until smooth. Beat in sour cream, sugar and vanilla until well mixed; gradually beat in gelatin mixture.Combine instant espresso powder with 1 1/2 tablespoons hot water; stir until dissolved. Gradually add coffee mixture into cheesecake batter.Spoon batter into pan over crust and spread evenly. Cover and chill until set, about 4 hours. To serve, loosen cheesecake from sides of springform pan using a small knife or offset spatula. Remove springform collar.Pipe or spread whipped cream over top of the cheesecake and sprinkle with cinnamon, if desired. Store cheesecake in the refrigerator.
CHOCOLATE CAPPUCCINO CHEESECAKE RECIPE | ALLRECIPES
This recipe becomes a favorite as soon as it is tasted. It was once referred to as 'sinfully rich and velvety smooth'. Best if made a day before serving.
Provided by Cigdem Buke Ugur
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Total Time 4 hours 0 minutes
Prep Time 30 minutes
Cook Time 1 hours 0 minutes
Yield 1 - 9 or 10 inch cake
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
- Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
- In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
- Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
- Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
- Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
- To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
- To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.
Nutrition Facts : Calories 618.7 calories, CarbohydrateContent 45.1 g, CholesterolContent 157.5 mg, FatContent 45 g, FiberContent 1.8 g, ProteinContent 9 g, SaturatedFatContent 26.9 g, SodiumContent 332.5 mg, SugarContent 36.7 g
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CAPPUCCINO CHEESECAKE RECIPE: HOW TO MAKE IT
Instead of pouring the decadent ganache over the top of this coffee-flavored cheesecake, I use most of it to cover the chocolate crust. —Linda Stemen, Monroeville, Indiana
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Reviews 5
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My sister loves cappuccino cheesecake.
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Summer gatherings call for cool desserts like this one. Lots of the party invites I receive come with a request for this delicious treat. You can make it even more chocolaty by adding cocoa powder to the dry pudding mixes. —Mary Beth Desens, Fredonia, Wisconsin
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