ESPRESSO/COFFEE 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 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
Provided by Esther Clark
Categories Dessert
Total Time 50 minutes
Prep Time 40 minutes
Cook Time 10 minutes
Yield 12
Number Of Ingredients 15
Steps:
- Butter a 20 x 25 x 4.5cm loose- bottomed cake tin or a roughly 23cm loose-bottomed square cake tin and line with baking parchment. Melt the butter in a pan over a low heat, then pour into a large bowl and set aside.
- Put the digestive biscuits and cantuccini or biscotti in a food processor and blitz to fine crumbs. Alternatively, put them in a sealed sandwich bag and bash to crumbs with a rolling pin. Tip into the bowl containing the butter and stir to combine. Transfer the buttery crumbs to the prepared tin and firmly press into the base. Chill for 30 mins, or freeze for 10 mins.
- Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Stir until smooth, then leave to cool to room temperature, about 15 mins.
- Divide the soft cheese, icing sugar and double cream equally between two bowls. To one bowl, add the cooled melted chocolate and beat with an electric whisk until thick and creamy. To the second bowl, add the coffee, coffee liqueur and vanilla, and beat until thick and creamy, about 3-5 mins (the coffee mixture will not get quite as thick). Spoon the chocolate mixture over the biscuit base and level with a palette knife. Freeze for 30 mins, or until starting to firm up. Spoon over the coffee mixture, level the surface and return to the freezer for at least another 24 hrs. Will keep frozen, well covered, for up to two weeks.
- On the day you want to serve the cheesecake, make the coffee syrup. Pour the coffee liqueur, coffee and sugar into a small saucepan. Bring to a simmer and cook for 5 mins, or until syrupy enough to coat the back of a spoon. Leave to cool completely.
- 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).
Nutrition Facts : Calories 548 calories, FatContent 38 grams fat, SaturatedFatContent 23 grams saturated fat, CarbohydrateContent 40 grams carbohydrates, SugarContent 32 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.5 milligram of sodium
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Total Time 4 hours 5 minutes
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Total Time 4 hours 5 minutes
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- 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 | EPICURIOUS
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Reviews 1.7
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- Unmold the cheesecake and refrigerate, uncovered, for at least 3 hours before serving.
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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
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Reviews 5
Total Time 01 hours 35 minutes
Category Desserts
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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 | 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.
From landolakes.com
Reviews 5
Total Time 0 minutes
Category Cheesecake, Cheese, Dairy, Cake, Dessert
Calories 450 calories per serving
From landolakes.com
Reviews 5
Total Time 0 minutes
Category Cheesecake, Cheese, Dairy, Cake, Dessert
Calories 450 calories per serving
- Stir powdered sugar and cocoa in bowl; sprinkle over cheesecake. Store refrigerated.
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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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Reviews 4.3
Category dessert
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- Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.
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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.
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