ESPRESSO CHEESE RECIPES
ESPRESSO CHEESECAKE RECIPE | LAND O’LAKES
As a perfect ending to a meal or a stand-alone dessert, this centerpiece cheesecake will surely impress your family or guests.
Provided by Land O'Lakes
Categories Cheesecake Cheese Dairy Cake Dessert
Total Time 0 minutes
Prep Time 45 minutes
Yield 12 servings
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Wrap outside of 9-inch springform pan with aluminum foil. Lightly grease inside of pan.
- Dissolve coffee crystals in 3 tablespoons hot water; set aside.
- Combine cookie crumbs and melted butter in bowl; stir until well mixed. Press mixture into bottom of prepared pan.
- Combine cream cheese, mascarpone cheese, sour cream and sugar in bowl; beat at medium speed until very smooth. Add eggs and flour; beat at low speed just until smooth and combined. (Do not overmix.) Stir in coffee mixture.
- Pour cheesecake batter into crust. Place cheesecake onto center rack of oven. Place pan of warm water on rack below cheesecake to prevent cracking. Bake 50-60 minutes or until cheesecake is set 2 inches from edge of pan. (Center will still be soft.)
- Remove from oven to cooling rack; cool completely. Remove sides of pan.
- Refrigerate 3 hours or overnight. Remove from refrigerator 30 minutes before serving.
- Stir powdered sugar and cocoa in bowl; sprinkle over cheesecake. Store refrigerated.
Nutrition Facts : Calories 450 calories, FatContent 34 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 135 milligrams, SodiumContent 300 milligrams, CarbohydrateContent 32 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 7 grams
ESPRESSO CHEESECAKE RECIPE | EPICURIOUS
Provided by Gesine Bullock-Prado
Yield one large 8-inch cheesecake or eight mini-springform cheesecakes
Number Of Ingredients 10
Steps:
- 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.
- 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.
More about "espresso cheese recipes"
DECADENT CHOCOLATE-ESPRESSO CHEESECAKE RECIPE | MYRECIPES
Dessert and coffee all in one slice, this over-the-top cheesecake is a surefire crowd-pleaser. To garnish with chocolate shards, melt dark bittersweet chocolate, and spread it in a thin layer on a parchment paper-lined baking sheet. Let it stand until set, and break into pieces.
From myrecipes.com
Total Time 12 hours 40 minutes
From myrecipes.com
Total Time 12 hours 40 minutes
- Prepare Topping: Beat 2 cups heavy cream and 2 Tbsp. coffee liqueur at medium-high speed until foamy; gradually add powdered sugar, beating until soft peaks form. Dollop on cheesecake.
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DOUBLE CHOCOLATE ESPRESSO CHEESECAKE RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 5
Total Time 01 hours 35 minutes
Category Desserts
Calories 610 calories per serving
From tasteofhome.com
Reviews 5
Total Time 01 hours 35 minutes
Category Desserts
Calories 610 calories per serving
- Preheat oven to 350°. 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 small bowl, stir together sour cream, half and half and melted chocolate until blended; set aside. In second bowl, combine espresso powder and vanilla extract; set aside., In a large bowl, beat the cream cheese and sugar; add chocolate mixture, cocoa and flour until smooth. Stir in the espresso mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake 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.
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ESPRESSO CHEESECAKE RECIPE | EPICURIOUS
From epicurious.com
Reviews 1.7
Reviews 1.7
- Unmold the cheesecake and refrigerate, uncovered, for at least 3 hours before serving.
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DECADENT CHOCOLATE-ESPRESSO CHEESECAKE RECIPE | MYRECIPES
Dessert and coffee all in one slice, this over-the-top cheesecake is a surefire crowd-pleaser. To garnish with chocolate shards, melt dark bittersweet chocolate, and spread it in a thin layer on a parchment paper-lined baking sheet. Let it stand until set, and break into pieces.
From myrecipes.com
Total Time 12 hours 40 minutes
From myrecipes.com
Total Time 12 hours 40 minutes
- Prepare Topping: Beat 2 cups heavy cream and 2 Tbsp. coffee liqueur at medium-high speed until foamy; gradually add powdered sugar, beating until soft peaks form. Dollop on cheesecake.
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CHOCOLATE GLAZED ESPRESSO CHEESECAKE - PUREWOW
Everyone needs a little pick-me-up. Sometimes it’s a latte. Sometimes it’s chocolate. But what about a recipe with a little bit of both? That’s the thinking behind our espresso cheesecake. We bake it New York-style--extra tall and rich--and make it even more impressive by coating...
From purewow.com
Reviews 3.0
Total Time 5 hours
Calories 1106 calories per serving
From purewow.com
Reviews 3.0
Total Time 5 hours
Calories 1106 calories per serving
- 1. Preheat the oven to 325?F. Lightly grease the base of a 10-inch springform pan with nonstick spray. 2. Make the Crust: In a large bowl, mix the chocolate cookie crumbs with the sugar and melted butter to combine. Press the mixture evenly into the base of the prepared springform pan. Bake until set, 10 to 15 minutes. Cool. 3. Make the Cheesecake: In a small pot, bring the cream to a simmer over medium heat. Add the espresso powder and stir to combine. Cool to room temperature. 4. In the bowl of a food processor, pulse the cream cheese, sour cream, cooled heavy cream with espresso powder and sugar until well combined. Scrape well after mixing. Add the eggs one at a time, pulsing and scraping well after each addition. Add the vanilla and salt, and pulse to combine. 5. Pour the batter over the cooled crust and transfer to the oven. Once the cheesecake is in the oven, reduce the temperature to 300?F. Bake until the cheesecake is set but still slightly jiggly in the center, about 1 to 1? hours. 6. Turn off the oven and leave the cheesecake inside for 1 hour. Remove the cheesecake from the oven and refrigerate until fully cooled, about 2 hours. Run a knife around the edge of the cooled cheesecake, then release it from the springform pan. 7. Make the Glaze: In a small pot, heat the cream and corn syrup over medium heat. Place the milk chocolate into a small heat-safe bowl. When the cream comes to a boil, pour it over the chocolate. Let it sit for 15 seconds, untouched. Mix the ganache to combine, and pour immediately over the cheesecake. Let set before slicing and serving. Note: This recipe is for an ultra-tall New York-style cheesecake. You can halve the amounts for the cheesecake custard and glaze (keep the crust amount the same) for a more moderately sized cheesecake. Reduce the baking time to 45 minutes to 1 hour.
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ESPRESSO MARTINI CHEESECAKE RECIPE | BBC GOOD FOOD
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
From bbcgoodfood.com
Total Time 50 minutes
Category Dessert
Calories 548 calories per serving
From bbcgoodfood.com
Total Time 50 minutes
Category Dessert
Calories 548 calories per serving
- 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).
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ESPRESSO CREAM CHEESE FROSTING | MY CAKE SCHOOL
This Espresso Cream Cheese Frosting is so silky smooth and delicious!
From mycakeschool.com
Reviews 4.5
Total Time 0S
From mycakeschool.com
Reviews 4.5
Total Time 0S
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Feb 10, 2021 · Bake the crust for 10 minutes and allow to cool. In the bowl of a stand mixer, or using a hand mixer, beat the cream cheese until smooth. Add in the sugar and flour and mix until combined. Add the espresso and mix until just combined. Pour in the heavy whipping cream and beat for an additional 1 to 2 minutes.
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Jul 11, 2019 · Add the cream cheese to a food processor fitted with the blade attachment, or a bowl with an electric mixer. Blend for about 30 seconds. Then add the vanilla and powdered sugar, and blend until it's velvety smooth. Use a rubber spatula to scrape in all of the chocolate-espresso mixture. Mix to blend.
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BellaVitano®. This Wisconsin original has won a trophy case full of national and international awards. It’s all nutty, fruity, cow's milk goodness up front. When it comes to texture, think young, creamy cheddar with the crystalline crunch of a premium farmstead parmesan. It’s often hand-rubbed or soaked with an array of flavors like Black ...
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