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.
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
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 35 minutes
Prep Time 35 minutes
Cook Time 60 minutes
Yield 16 servings.
Number Of Ingredients 22
Steps:
- 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.
Nutrition Facts : Calories 610 calories, FatContent 40g fat (23g saturated fat), CholesterolContent 170mg cholesterol, SodiumContent 259mg sodium, CarbohydrateContent 52g carbohydrate (41g sugars, FiberContent 2g fiber), ProteinContent 9g protein.
More about "espresso cheesecake recipes recipes"
DECADENT CHOCOLATE-ESPRESSO CHEESECAKE RECIPE | MYRECIPES
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.
ESPRESSO CHEESECAKE BARS RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Total Time 4 hours 5 minutes
Calories 85 per serving
- Bake at 350°F. for 15 to 20 minutes or just until center is set. Cool 30 minutes or until completely cooled. Cover loosely; refrigerate 3 to 4 hours or until firm. With hot, wet knife, cut into bars. Store in refrigerator.
ESPRESSO CHEESECAKE BARS RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Total Time 4 hours 5 minutes
Calories 85 per serving
- Bake at 350°F. for 15 to 20 minutes or just until center is set. Cool 30 minutes or until completely cooled. Cover loosely; refrigerate 3 to 4 hours or until firm. With hot, wet knife, cut into bars. Store in refrigerator.
ESPRESSO CHEESECAKE - RECIPE IDEAS, PRODUCT REVIEWS, HOME ...
Total Time 1 hours 30 minutes
Category dinner party, feed a crowd, romantic meals, Valentine's Day, dessert
Cuisine American
Calories 199 calories per serving
- Prepare early in the day or a day ahead: In a 9- by 3-inch springform pan, use your fingers to mix graham-cracker crumbs, almond extract, and butter or margarine; press onto bottom and around the side of the pan to within 1 inch from top of pan and set aside. Preheat oven to 350 degrees F. In heavy small saucepan over low heat, melt 6 squares semisweet chocolate, stirring frequently. In large bowl, with mixer at low speed, beat cream cheese just until smooth. Add melted chocolate, eggs, sugar, milk, and coffee; beat until blended. Increase speed to medium; beat 3 minutes, occasionally scraping bowl with rubber spatula. Pour cream-cheese mixture into crust in pan. Bake cheesecake 45 minutes; cool in pan on wire rack. Cover and refrigerate cheesecake at least 4 hours or until well-chilled. To serve, carefully remove cheesecake from pan. Coarsely grate remaining 2 squares semisweet chocolate. Garnish top of cake with grated chocolate and lemon-peel twists. Lemon-Peel Twists: Slice one lemon crosswise into thin slices; cut each slice once from edge to center. Twist cut edges in opposite directions so slice will stand up slightly.
AINSLEY HARRIOTT CHOCOLATE ESPRESSO CHEESECAKE | GOOD MOOD ...
From thehappyfoodie.co.uk
Grease the base of a deep 20cm springform cake tin and line with baking parchment.
For the base, melt the butter in a pan over a gentle heat. Crush the biscuits with a rolling pin or blitz in a food processor. Place the crumbs in a bowl, add the sugar, espresso powder and melted butter and stir to combine. Tip the base mixture into the prepared tin and level with the back of a metal spoon. Chill for 30 minutes.
Place the chocolate in a heatproof bowl over a pan of simmering water, making sure it doesn’t touch the water. Melt the chocolate, stirring occasionally. Remove from the heat and allow to cool.
Using an electric hand-held mixer, beat together the cream cheese, icing sugar and vanilla extract in a large bowl until smooth. Sift in the cocoa powder and beat until combined. Fold in a spoonful of the cooled chocolate until combined then fold in the rest of the chocolate. Gradually pour in the cream, whisking continuously, until thick and smooth. Scrape down the sides of the bowl to ensure all of the cream cheese is mixed together. Spoon the mixture over the biscuit base, smoothing it out with a spatula or the back of a spoon. Chill in the fridge for at least 4 hours, until set.
When set, make the ganache topping. Put the chocolate and espresso powder into a bowl and set aside. Place the cream in a small saucepan over a low medium heat and bring to a low simmer – don’t let it boil. Pour the cream over the chocolate and leave it to melt for a minute. Slowly whisk the cream through, moving in the same direction, until combined and smooth. Set aside to cool for 6–8 minutes before pouring onto the cheesecake. Gently tilt the cheesecake tin to enable the ganache to spread across the top. Chill in the fridge for 30–40 minutes until set.
Partly unclip the tin and gently slide a small palette knife around the edge of the cake to loosen. Fully open the tin and remove the cake. You may need to smooth the edges with the palette knife. Decorate the top of the cake with a little espresso powder, chocolate curls or shavings and chocolate-covered espresso beans (if using).
ESPRESSO CHEESECAKE - THE BEST CHEESECAKE RECIPES
From thebestcheesecakerecipes.com
ESPRESSO CHEESECAKE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
ESPRESSO CHEESECAKE - THE BEST CHEESECAKE RECIPES
From thebestcheesecakerecipes.com
ESPRESSO CHEESECAKE - MOM ON TIMEOUT
From momontimeout.com
COFFEE CHEESECAKE - THE BEST ESPRESSO CHEESECAKE!
From thefirstyearblog.com
ESPRESSO CHEESECAKE RECIPE | EAT SMARTER USA
From eatsmarter.com
NO-BAKE ESPRESSO CHOCOLATE CHEESECAKE - BAKER BY NATURE
From bakerbynature.com
NO-BAKE ESPRESSO GANACHE CHEESECAKE | COOKING ON THE WEEKENDS
From cookingontheweekends.com
LATTE CHEESECAKE RECIPE | COOKING BLOG
From recipes-quick.com
ESPRESSO AND CHOCOLATE SWIRL CHEESECAKE RECIPE | EPICURIOUS
From epicurious.com
BERRY, VANILLA & ESPRESSO CHEESCAKE LOAF RECIPE | HARVEY ...
From harveynorman.com.au
ALMOND-AND-ESPRESSO DACQUOISE CHEESECAKE | WOOLWORTHS TASTE
From taste.co.za
NO-BAKE RICOTTA ESPRESSO CHEESECAKE RECIPE | TRISHA ...
From foodnetwork.com