CHOCOLATE ESPRESSO CHEESECAKE WITH GANACHE
Steps:
- Preheat the oven to 350 degrees F.
- To make the crust:
- Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.
- Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.
- To make the filling:
- Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.
- Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.
- For the ganache:
- Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.
- 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.
CHOCOLATE-ESPRESSO SWIRL CHEESECAKE
Make and share this Chocolate-Espresso Swirl Cheesecake recipe from Food.com.
Provided by JenSmith
Categories Cheesecake
Time P1DT30m
Yield 1 9-inch cheesecake, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- For Crust: Position rack in center of oven and preheat to 400 degrees F.
- Grind the cookies in a food processor. Add butter and pulse until crumbs are moistened.
- Press the crumbs on the bottom and 1 1/2 inches up the sides of a 9-inch springform pan. Wrap the outside of the pan with aluminum foil.
- For Filling: In a small bowl, dissolve the espresso powder in 1 TB water. Using an electric mixer, beat cream cheese in a large bowl until smooth.Add sugar and continue to beat until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in the espresso mixture, butter and coffe.
- Combine chocolate and cream in a heavy small saucepan. Stir over low heat until chocolate melts. pour half of the cheese filling (about 2 1/2 cups) into prepared crust. Drop 5 TB melted chocolate mixture by TBsful aroun the edge of filling. spacing evenly. use a small sharp knife to swirl chocolate into the filling. Carefully pour the remaining cheese filling over the swirled mixture. Drop remaining chocolate mxture by TBsful into center 6 inches of filling, spacing evenly. Swirl mixture together using tip of knife.
- Bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 minutes. The center will not be set. Cool on a rack. Cover and chill overnight in the refrigerator.
- Next day, run a small sharp knife around the edge of the pan to loosen the cheesecake. Release the sides from the pan. Let cheesecake stand at room temperature for 30 minutes before serving.
- Transfer to a platter and serve.
Nutrition Facts : Calories 566.3, Fat 42.1, SaturatedFat 23.4, Cholesterol 169.9, Sodium 420.7, Carbohydrate 41.8, Fiber 0.9, Sugar 29.8, Protein 7.9
CHOCOLATE-SWIRLED CHEESECAKE
Provided by Food Network
Categories dessert
Time 1h55m
Yield Yield: 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. To make the crust, combine graham crackers, melted butter and sugar in a medium bowl. Mix well with a fork to combine. Press the mixture into the bottom of a 9-inch springform pan that has been coated with non-stick spray. Set aside.
- To make the filling, melt chocolate in a double boiler or medium bowl over simmering water. Set aside to cool slightly.
- In a large mixing bowl, combine cream cheese, sour cream, egg, and vanilla. Mix on low speed until smooth and creamy. Fold in sugar and flour. Pour filling into prepared pan.
- Drizzle melted chocolate over surface of cheesecake. Using a toothpick swirl the chocolate into the filling, just until decorative swirls form (don't over-swirl, or you'll lose the effect).
- Bake 1 hour, or until center is set. Turn off oven, prop open the oven door (not all the way, just slightly), and allow the cake to cool 15 minutes. Transfer pan to a wire rack and cool completely. Cover with plastic wrap and refrigerate until ready to serve.
ESPRESSO AND CHOCOLATE SWIRL CHEESECAKE
Categories Cake Coffee Food Processor Mixer Chocolate Dessert Bake Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 13
Steps:
- For crust:
- Position rack in center of oven and preheat to 400°F. Grind cookies in processor. Add butter and process using on/off turns until crumbs are moist. Press crumbs on bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with aluminum foil.
- For filling:
- In small bowl, dissolve instant espresso in 1 tablespoon water. Using electric mix, beat cream cheese in large bowl until smooth. Add sugar and continue beating until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in espresso mixture, butter and ground coffee beans.
- 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. Drop 5 tablespoons melted chocolate mixture by tablespoons around edge of filling, spacing evenly. Use small sharp knife to swirl chocolate into filling. Carefully pour remaining cheese filling over. Drop remaining chocolate mixture by tablespoons into center 6 inches of filling, spacing evenly. Swirl mixtures together using tip of knife.
- Bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 minutes (center will not be set). Cool on rack. Chill overnight. (Can be prepared 3 days ahead.)
- Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Let stand at room temperature 30 minutes. Transfer to platter and serve.
CHOCOLATE ESPRESSO CHEESECAKE
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.
Provided by Bliss
Categories Cheesecake
Time 2h30m
Yield 1 cheesecake
Number Of Ingredients 13
Steps:
- Crust: Stir together ingredients.
- Press on sides of springform pan and refrigerate.
- Drizzle 3 oz.melted semisweet chocolate over it. (This 3 oz. is optional, and it's not included in the ingredients above).
- Filling: Cream cream cheese.
- Add brown sugar.
- Add eggs, one at a time, beating well.
- Add vanilla, coffee, cooled chocolate, and sour cream, separately.
- Blend after each addition.
- Place the cheesecake in water bath with foil around pan.
- Bake at 300F for 1 hr.;.
- reduce to 275F for 1 hr; reduce to 250F for 30 minute.
- Glaze: After cheesecake has cooled, melt ingredients in microwave and pour warm over cooled cheesecake.
- Now I usually don't add the chocolate drizzle over the bottom, and I just make a plain chocolate crust (without the nuts).
- But I promise you, this is the best chocolate cheesecake I've ever eaten.
DOUBLE CHOCOLATE ESPRESSO CHEESECAKE
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
Time 1h35m
Yield 16 servings.
Number Of Ingredients 22
Steps:
- 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 large bowl, beat the cream cheese, sugar, sour cream, melted chocolate, cocoa, half-and-half and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the espresso powder and vanilla. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° 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, Fat 40g fat (23g saturated fat), Cholesterol 170mg cholesterol, Sodium 259mg sodium, Carbohydrate 52g carbohydrate (41g sugars, Fiber 2g fiber), Protein 9g protein.
ESPRESSO CHEESECAKE BARS
This pretty layered bar has a sweet cream-cheese filling atop a mocha-flavored crushed-cookie crust.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 25
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In medium bowl, combine cookie crumbs, 1/2 teaspoon of the espresso coffee powder and melted butter; mix well. Reserve 1/4 cup mixture for topping. Press remaining mixture in bottom of ungreased 8-inch square pan.
- Beat cream cheese in medium bowl at medium speed until smooth and creamy. Add sugar, remaining 1/2 teaspoon espresso coffee powder, vanilla and egg; blend well. Pour over crust. Sprinkle with reserved crumb mixture.
- 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.
Nutrition Facts : Calories 85, Carbohydrate 7 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 80 mg, Sugar 4 g
More about "espresso and chocolate swirl cheesecake recipes"
RECIPE: CAPPUCCINO CHOCOLATE SWIRL CHEESECAKE
From wholefoodsmarket.com
CHOCOLATE CREAM CHEESE BUNDT CAKE - SALLY'S BAKING …
From sallysbakingaddiction.com
CHOCOLATE GLAZED ESPRESSO CHEESECAKE - PUREWOW
From purewow.com
Estimated Reading Time 2 mins
- Preheat the oven to 325°F. Lightly grease the base of a 10-inch springform pan with nonstick spray.
- 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.
- 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.
- 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.
ESPRESSO CHEESECAKE - MOM ON TIMEOUT
From momontimeout.com
ESPRESSO AND CHOCOLATE SWIRL CHEESECAKE - BAKING RECIPES ONLINE
From bakingrecipesonline.com
NO-BAKE ESPRESSO CHOCOLATE CHEESECAKE RECIPE - THE GOURMET …
From thegourmetlarder.com
ESPRESSO AND CHOCOLATE SWIRL CHEESECAKE - BIGOVEN.COM
From bigoven.com
MASCARPONE ESPRESSO CHOCOLATE SWIRL CHEESECAKE - RECIPES
From lindysez.com
45 DECADENT BROWNIES WITH A DELICIOUS TWIST - MSN
From msn.com
CHOCOLATE COCONUT CHEESECAKE – IFIGOURMET PROVISIONS
From ifiprovisions.com
ESPRESSO AND CHOCOLATE SWIRL CHEESECAKE RECIPE
From bakerrecipes.com
ESPRESSO CHOCOLATE SWIRL CHEESECAKE | FRISCO STYLE MAGAZINE
From friscostyle.com
HOW TO MAKE A FLAWLESS CHOCOLATE SWIRL CHEESECAKE
From tasteofhome.com
ESPRESSO AND CHOCOLATE SWIRL CHEESECAKE - PLAIN.RECIPES
From plain.recipes
11 EASY PEASY COFFEE-INSPIRED DESSERTS THAT ARE EVERY COFFEE
From msn.com
CHOCOLATE ESPRESSO CHEESECAKE WITH GANACHE - A LATTE FOOD
From alattefood.com
GBKITCHEN ON INSTAGRAM: "SWIPE LEFT FOR THE EBOOK VIDEO & MORE …
From instagram.com
RECIPES - HOME & FAMILY ESPRESSO SWIRL CHEESECAKE - HALLMARK …
From hallmarkchannel.com
You'll also love