ESPRESSO CHEESECAKE RECIPES RECIPES

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ESPRESSO CHEESECAKE RECIPE | EPICURIOUS



Espresso Cheesecake Recipe | Epicurious image

Provided by Gesine Bullock-Prado

Yield one large 8-inch cheesecake or eight mini-springform cheesecakes

Number Of Ingredients 10

2 cups chocolate wafer cookies or Oreos, processed until very fine
1/2 pound (2 sticks) unsalted butter, melted
1 1/4 pounds cream cheese, softened
3/4 cup sugar
1/4 cup fresh espresso grounds (don't use soggy, used grounds. Grind fresh beans into a fine powder and add this directly to the batter.)
3 large eggs plus 1 egg yolk
1 cup brewed coffee
1 tablespoon instant espresso added to the coffee
1/2 teaspoon vanilla extract
1 1/2 tablespoons all-purpose flour

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



Double Chocolate Espresso Cheesecake Recipe: How to Make It image

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

1-1/2 cups crushed vanilla wafers (about 45)
1/4 cup butter, melted
2 tablespoons sugar
1/4 teaspoon instant espresso powder
FILLING:
1 cup sour cream, room temperature
1/4 cup half-and-half cream, room temperature
1 cup 60% cacao bittersweet chocolate baking chips, melted
1-1/2 teaspoons instant espresso powder
1 teaspoon vanilla extract
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1/2 cup baking cocoa
1 tablespoon all-purpose flour
5 large eggs, room temperature, lightly beaten
TOPPING:
1 cup coffee liqueur
1 tablespoon half-and-half cream
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/2 cup 60% cacao bittersweet chocolate baking chips, chopped
16 chocolate-covered coffee beans

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.

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