CHOCOLATE CAPPUCCINO CHEESECAKE
This recipe becomes a favorite as soon as it is tasted. It was once referred to as 'sinfully rich and velvety smooth'. Best if made a day before serving.
Provided by Cigdem Buke Ugur
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 4h
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
- Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
- In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
- Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
- Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
- Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
- To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
- To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.
Nutrition Facts : Calories 618.7 calories, Carbohydrate 45.1 g, Cholesterol 157.5 mg, Fat 45 g, Fiber 1.8 g, Protein 9 g, SaturatedFat 26.9 g, Sodium 332.5 mg, Sugar 36.7 g
CHOCOLATE AND COFFEE BAKED CHEESECAKE
This lusciously smooth cheesecake is a coffee lover's dream! The marriage of the chocolate and coffee flavours is truly divine and was loved by all at our family dinner party. The chocolate along the base of the cheesecake developes a melt-in-your-mouth texture after baking adding further character to this brilliant indulgence. It is a very attractive looking cheesecake that will definitely impress all those that see or try it!
Provided by Brittney_B
Categories Cheesecake
Time 3h
Yield 14 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C Lightly grease a 22cm diametre springform tin and line the base with baking paper.
- Melt the butter and stir into the crushed biscuits in a small bowl. Press mixture onto the base and up sides of the prepared springform tin.
- Bake in preheated oven for 10 minutes or until lightly browned. Remove from oven and set aside to cool and sprinkle chopped chocolate evenly over the cheesecake base when completely cool. Reduce oven temperature to 160°C.
- Beat cream cheese and sugar in a large bowl with an electric mixer (or food processor) until smooth. Add liqueur, vanilla, and coffee granules, beating until well blended.
- Add eggs one at a time, beating well after each addition. Set aside 1 cup of the cheesecake mixture and then pour the remaining mixture into the prepared crust over the chopped chocolate.
- Melt the milk chocolate in a medium-size, microwave-safe bowl. Stir the reserved cream cheese mixture into the melted chocolate until smooth.
- Spoon the mixture in straight, parallel lines over the top of the cheesecake in the tin. Going in the opposite direction use a skewer to drag lines across the top of the cheesecake at equal intervals to create an attractive pattern.
- Bake in preheated oven for 1 hour or until set. Turn oven off and let cheesecake stand in oven (with door closed) for 30 minutes. Remove cheesecake from oven and allow to cool for 1 hour and then refrigerate overnight or for at least 4 hours. Serve.
Nutrition Facts : Calories 407.8, Fat 24.9, SaturatedFat 14.3, Cholesterol 121.3, Sodium 351.3, Carbohydrate 34, Fiber 0.6, Sugar 23.6, Protein 10.1
COFFEE CHOCOLATE CHEESECAKE (LIGHTENED VERSION)
I stumbled across this recipe in one of my Southern Living Magazines -- apparently the recipe won the 2005 Southern Living Cook-Off. A registered dietitian revamped the recipe to a "lighter" version and it received the same outstanding ratings from the Test Kitchen Staff as did the original version. Here is the "lightened" version. (I'm wondering if you can substitute Splenda for the sugar as well as using fat free half and half). Let me know if anyone tries to do that.
Provided by Bobbie
Categories Cheesecake
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Stir together crushed graham crackers and melted butter; press mixture into bottom and up sides of a 9" springform pan coated with cooking spray.
- Bake at 350°F for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325°F.
- Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add liqueur, vanilla, and coffee granules, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
- Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.
- Microwave chocolate in a medium size, microwave safe bowl 1 minute or until melted, stirring after 30 seconds. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well (mixture will be thick). Spoon mixture in lines on top of batter in pan; gently swirl with a knife.
- Bake at 325°F for 1 hour or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool 1 hour on a wire rack. Cover and chill at least 4 hours.
- Remove sides of springform pan. Serve with Mocha Sauce.
- For Mocha Sauce:.
- Cook first 3 ingredients in a small heavy saucepan over low heat, stirring often, 2 to 3 minutes or until smooth. Remove from heat and stir in coffee. Serve warm.
Nutrition Facts : Calories 465.1, Fat 24.6, SaturatedFat 14.7, Cholesterol 138.3, Sodium 300.5, Carbohydrate 44.1, Fiber 1.5, Sugar 34.7, Protein 13.3
More about "coffee chocolate cheesecake recipes"
CHOCOLATE AND COFFEE CHEESECAKE RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
4/5 (6)Total Time 2 hrs 5 minsCategory Cheesecake RecipesCalories 740 per serving
- Put the crushed cookies and melted butter in a bowl and mix. Tip into the tin and press down with the back of a spoon. Leave to set in the fridge for 15 minutes.
- Put the cream cheese, mascarpone, golden caster sugar, cream, vanilla and flour into a large bowl and beat until smooth. Beat in the eggs and egg yolk. Dissolve the instant coffee in 2 tsp hot water, then beat into the mixture with the 2 tsp coffee extract.
- Spoon the mixture onto the chilled cookie base, then bake for 90 minutes or until set but still with a slight wobble in the centre. Cool completely in the tin, then leave to set in the fridge for at least 2 hours.
COFFEE CHOCOLATE CHEESECAKE | RECIPE
From kosher.com
Servings 8Category Desserts , Baking
CHOCOLATE COFFEE CHEESECAKE | BAKE AT 350°
From bakeat350.net
Estimated Reading Time 6 mins
NO-BAKE COFFEE CHEESECAKE RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
COFFEE CHEESECAKE - JUST SO TASTY
From justsotasty.com
NO BAKE CHOCOLATE COFFEE CHEESECAKE - THE BUSY BAKER
From thebusybaker.ca
Cuisine American, Canadian, Dessert, SummerTotal Time 6 hrs 20 minsCategory DessertCalories 767 per serving
- In a small bowl, combine the Oreo baking crumbs and the melted butter until the crumbs are completely moistened.
- Dissolve the espresso powder in the hot water and let the mixture cool to room temperature. Set aside.
- About 30 minutes before serving, heat the heavy cream in a small pot on the stove until it just begins to steam (do not boil!).
COFFEE CHOCOLATE CHEESECAKE — CANDIDLY DELICIOUS
From candidlydelicious.com
Category DessertCalories 679 per serving
TIRAMISU CHEESECAKE RECIPE | THE NOVICE CHEF
From thenovicechefblog.com
COFFEE CHOCOLATE CHEESECAKE | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
BEST TRIPLE COFFEE CHEESECAKE RECIPE -- HOW TO MAKE TRIPLE
From delish.com
CHOCOLATE ESPRESSO CHEESECAKE WITH GANACHE - A LATTE FOOD
From alattefood.com
COFFEE CHEESECAKE RECIPE | THE BEST CAKE RECIPES
From thebestcakerecipes.com
CHOCOLATE & COFFEE CHEESECAKE RECIPE | THE TUMMY TRAIN
From thetummytrain.com
BAILEYS CHEESECAKE WITH COFFEE WHIPPED CREAM : R/RECIPES
From reddit.com
COFFEE CHOCOLATE CHEESECAKE | RECIPE
From kosher.com
COFFEE CHEESECAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
CHOCOLATE CHEESECAKE WITH COFFEE - RECIPE | BONAPETI.COM
From bonapeti.com
BAKED CHOCOLATE COFFEE CHEESECAKE PIE (KETO) - LOW CARB YUM
From lowcarbyum.com
COFFEE CHOCOLATE CHEESECAKE – JAMAICAN DINNERS
From jamaicandinners.com
RASPBERRY WHITE CHOCOLATE MUG CAKE - SPLENDA®
From splenda.com
You'll also love