ESPRESSO CHEESECAKE RECIPE 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 cheesecake recipe recipes"
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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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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CHOCOLATE ESPRESSO CHEESECAKE RECIPE - FOOD.COM
I believe I got this from Debbie Fields' TV show. It's the absolute best cheesecake I've ever had, even without the glaze.
To respond to a review, I actually made this with a chocolate cookie crust (sorry, I don't have a recipe), so I can't comment on whether the recipe for the crust is good or not. Since the reviewer thought it was horrible, maybe you should try your own chocolate cookie crust instead. I posted the recipe like it was written by Mrs. Fields, but it didn't sound like one I wanted to try.
From food.com
Reviews 5.0
Total Time 2 hours 30 minutes
Calories 7576.6 per serving
From food.com
Reviews 5.0
Total Time 2 hours 30 minutes
Calories 7576.6 per serving
- But I promise you, this is the best chocolate cheesecake I've ever eaten.
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ESPRESSO CHEESECAKE BARS RECIPE - BETTYCROCKER.COM
This pretty layered bar has a sweet cream-cheese filling atop a mocha-flavored crushed-cookie crust.
From bettycrocker.com
Total Time 4 hours 5 minutes
Calories 85 per serving
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.
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ESPRESSO CHEESECAKE RECIPE | EAT SMARTER USA
The Espresso Cheesecake recipe out of our category Cheesecake! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!
From eatsmarter.com
Total Time 2 hours 15 minutes
From eatsmarter.com
Total Time 2 hours 15 minutes
- Remove from the oven and leave to cool. Serve sprinkled with finely chopped coffee beans and icing sugar, if desired.
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AINSLEY HARRIOTT CHOCOLATE ESPRESSO CHEESECAKE | GOOD MOOD ...
For the ultimate indulgence, try this rich chocolate and espresso cheesecake from Ainsley Harriott to round off your next dinner party.
From thehappyfoodie.co.uk
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).
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MAKEOVER SEMISWEET ESPRESSO CHEESECAKE RECIPE: HOW TO MAKE IT
With fabulous flavor and a firmer texture that cuts like a breeze, this dish has only half the saturated fat and cholesterol as the original. —Sonya Labbe, Santa Monica, California
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 10 minutes
Category Desserts
Calories 272 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 10 minutes
Category Desserts
Calories 272 calories per serving
- Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cookie crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., In a large bowl, beat cream cheeses and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the coffee liqueur, espresso powder and vanilla. Remove 1-1/4 cups batter to a small bowl; stir in chocolate until well blended., Pour plain batter over crust. Drop chocolate batter by tablespoons over plain batter. Cut through batter with a knife to swirl. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 40-45 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. Remove sides of pan.
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ESPRESSO CHEESECAKE - THE BEST CHEESECAKE RECIPES
Oct 15, 2019 · Cheesecake. In a large mixing bowl, add the cream cheese. Beat with a hand mixer or in a stand mixer until smooth. Add the powdered sugar and beat until combined. In a small dish, stir together the espresso powder and hot water. Stir until the espresso is dissolved. Add the granulated sugar, vanilla, and espresso.
From thebestcheesecakerecipes.com
From thebestcheesecakerecipes.com
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ESPRESSO CHEESECAKE RECIPE | LEITE'S CULINARIA
May 08, 2018 · Make the espresso cheesecake. Meanwhile, set a metal bowl over a pan with about 1 inch simmering water so that the bottom of the bowl is above but not touching the water. Add the chocolate and heavy cream and let the chocolate melt. Stir in the espresso, remove from the heat, and let cool until just warm to the touch.
From leitesculinaria.com
From leitesculinaria.com
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ESPRESSO CHEESECAKE - THE BEST CHEESECAKE RECIPES
Oct 15, 2019 · Cheesecake. In a large mixing bowl, add the cream cheese. Beat with a hand mixer or in a stand mixer until smooth. Add the powdered sugar and beat until combined. In a small dish, stir together the espresso powder and hot water. Stir until the espresso is dissolved. Add the granulated sugar, vanilla, and espresso.
From thebestcheesecakerecipes.com
From thebestcheesecakerecipes.com
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ESPRESSO CHEESECAKE - MOM ON TIMEOUT
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.
From momontimeout.com
From momontimeout.com
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COFFEE CHEESECAKE - THE BEST ESPRESSO CHEESECAKE!
Nov 02, 2016 · In a large mixing bowl, beat the 3 packages of cream cheese until smooth, about 2-3 minutes. Add in the sugar, vanilla extract and espresso, beat again. Add in the eggs, ONE at a time, beating just until the egg yolk breaks, then add in the next, etc. Beat the mixture for 1 additional minute.
From thefirstyearblog.com
From thefirstyearblog.com
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ESPRESSO AND CHOCOLATE SWIRL CHEESECAKE RECIPE | EPICURIOUS
Aug 20, 2004 · Combine chocolate and cream in heavy small saucepan. Stir over low heat until chocolate melts. Pour half of cheese filling (about 2 1/2 cups) into prepared crust.
From epicurious.com
From epicurious.com
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NO-BAKE ESPRESSO GANACHE CHEESECAKE | COOKING ON THE WEEKENDS
Jul 11, 2019 · This cheesecake has an espresso Oreo cookie crust, two fillings, and a chocolate top. The first filling is Ganache, and the second is a chocolate-espresso cream cheese mixture. 1. Make the crust and press it into the pan. 2. Make the Ganache and pour it over the crust. Let it set.
From cookingontheweekends.com
From cookingontheweekends.com
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LATTE CHEESECAKE RECIPE | COOKING BLOG - RECIPES-QUICK.COM
Cheesecake flavored with espresso powderin a graham cracker crust. Recipe: Latte Cheesecake. 14 graham crackers, finely crushed 1 1/4 cups granulated sugar – divided use 2 tablespoons butter, melted 2 (8-ounce) packages cream cheese 4 large eggs 1 tablespoon instant espresso powder 1 teaspoon vanilla extract
From recipes-quick.com
From recipes-quick.com
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ESPRESSO-HAZELNUT CHEESECAKE RECIPE | EPICURIOUS
Aug 20, 2004 · Using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add eggs 1 at a time, beating just until blended and scraping down sides of bowl after ...
From epicurious.com
From epicurious.com
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CAPPUCCINOKISSED CHEESECAKE | RECIPES
Equipment Needed. Heat oven to 350°F. Combine cookie crumbs and butter; press onto bottom and 1 inch up side of 9-inch springform pan. Melt 1 cup chocolates in small saucepan over low heat, stirring constantly. Combine cream cheese and sugar in large bowl, beating on medium speed of mixer until well blended. Add eggs, milk, espresso powder and ...
From hersheyland.com
From hersheyland.com
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NO-BAKE RICOTTA ESPRESSO CHEESECAKE RECIPE | TRISHA ...
Cover the cheesecake and chill until set, at least 3 hours. For the topping: Add the cherries and syrup to a small saucepan and warm over low heat. Remove from the heat and stir in the lemon juice.
From foodnetwork.com
From foodnetwork.com
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