How To make Cappuccino Cheesecake
BASE:
1 1/2 c Finely chopped nuts
2 T Sugar
3 T Margarine, melted
BODY:
4 pk 8-ounce cream cheese, soften
1 c Sugar
3 T Flour
4 ea Eggs
1 c Sour cream
1/4 c Cold water
1 T Instant coffee
1/4 t Cinnamon
BASE: Combine nuts, sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325, 10 minutes. BODY: Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Bring water to boil. Add coffee granules and cinnamon; stir until dissolved. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450, 10 minutes. Reduce oven temperature to 250; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans, if desired.
How To make Cappuccino Cheesecake's Videos
Espresso Cheesecake
FULL RECIPE at
The most amazing espresso coffee cheesecake with an oreo crust and a layer of chocolate ganache! This cheesecake has real espresso in it for BIG coffee flavor! #cheesecake #espressocheesecake #coffeecheesecake
No-Bake Cappuccino Cheesecake Recipe | Yummy Ph
This no-bake cheesecake recipe is perfect for fans of coffee-flavored desserts!
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No-Bake Mocha Cheesecake | Chocolate Coffee Swirl Cheesecake
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240ml = 1 cup
15ml = 1 table spoon
5ml = 1 tea spoon
Please note : Cup measuring are really tricky, so all gram to cup conversions are approximate
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INGREDIENTS Ø 15cm / 6 inch
100g ( 3.5 oz ) Lotus Biscoff biscuits ( caramelised biscuit )
40g ( 3 Tbsp ) butter
15g ( 1 Tbsp ) water
3.5g ( 1 + 1/2 tsp ) gelatin powder
5g ( 1 Tbsp ) instant coffee
45g ( 3 Tbsp ) milk
150g ( 5.3 oz ) cream cheese
50g ( 1/4 cup ) sugar
60g ( 1/4 cup ) sour cream
60g ( 1/4 cup ) whipping cream
15g ( 1 Tbsp ) water
2.5g ( 1 tsp ) gelatin powder
60g ( 2.1 oz ) dark chocolate ( 50% cocoa )
120g ( 1/2 cup ) whipping cream
100g ( 3.5 oz ) cream cheese
36g ( 3 Tbsp ) sugar
Coffee beans
#Cheesecake
#Mocha
#Chocolate
#Coffee
#Swirl
#Nobake
#Nooven
Cappuccino Cheesecake with Galbani Mascarpone | English Mum
Joe is joined by top UK blogger Becky Wiggins aka English Mum to create a delicious Cappuccino Cheesecake made with Galbani Mascarpone.
No-Bake Mocha Cheesecake Recipe | Chocolate Coffee Cheesecake
If you like coffee flavored dessert you are going to love this no-bake mocha cheesecake. Great combination of milk chocolate and coffee! This cheesecake is light, airy and very tasty! And of course, like all my no-bake cheesecakes, this one is also pretty easy to make.
Ingredients:
Printable Recipe:
More Cheesecake Recipes:
Peanut Butter Cheesecake:
Lemon Cheesecake Bars:
No-Bake Coconut Cheesecake:
Oreo Cheesecake Bars:
No-Bake Blueberry Cheesecake:
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RECIPE:
For the crust:
170g (6oz) Biscuits/ Graham crackers
6 tablespoons (90g) butter, melted
1 tablespoon Cocoa powder
For the filling:
2¼ cups (500g) Cream cheese
2/3 cup (160ml) Heavy cream, cold
2/3 cup (80g) Powdered sugar
150g (5.3oz) Milk chocolate
1-2 teaspoons Instant coffee
9g gelatin + 45ml water
1 teaspoon Vanilla extract
For chocolate coffee ganache:
1 teaspoon Instant coffee
1/2 cup (120ml) Heavy cream
100g (3.5oz) Dark chocolate
Directions:
1. Make the crust: In a food processor or a ziploc bag place biscuits and cocoa powder, crush into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 8-inch (20cm) springform pan. Refrigerate while making the filling.
2. Make the filling: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
3. Chop milk chocolate and place in a heatproof bowl, add instant coffee. Set over pot with simmering water (double boiler). Melt completely. Remove from heat and let cool slightly.
4. In a large bowl beat cream cheese, powdered sugar and vanilla extract until smooth, add melted chocolate beat until combined and smooth. Add heavy cream and beat until light and fluffy.
5. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. Pour into the springform pan and freeze while making the topping.
6. Make the chocolate coffee ganache: Chop the chocolate, place in a large bowl. Place heavy cream and coffee in a small saucepan and heat over low-medium heat, dissolve the coffee and bring to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Pour over the cheesecake.
7. Refrigerate for at least 6 hours.
Cappuccino Cheesecake☕️????
Cappuccino Cheesecake☕️????
I made a dessert - a paradise for coffee lovers????
This is a sooooo top!!
Bright, rich taste of coffee, the most delicate cap of whipped cream..high????????
For a cheesecake of 18 cm we need????????
•Basis:
Chocolate cookies - 180 g
Butter - 40 g
Strong coffee - 50 ml
•Cheese mass:
Cottage cheese - 500 gr
Sugar - 150 g
Cream 33% - 250 gr
Eggs - 3 pieces
Starch - 40 g
Cocoa - 20 g
Ground coffee - 20 gr
Strong coffee - 50 ml
Vanillin - a pinch
•For decoration
Cream 33% - 200 gr
Powdered sugar - 50 g
Cocoa - 10 g
Cooking:
•Coffee can be instant or ground. The main thing is to grind it to powder - fine grains.
Chop the cookies with a blender or rolling pin, mix with melted butter and brewed coffee. Mix and pour into a form lined with parchment. Tamp with a spoon, making the base for the cheesecake.
Mix cottage cheese (at room temperature) with sugar, pour in cream and eggs and mix again. Introduce starch, ground coffee (grind it in a coffee grinder so that it is like powder) and cocoa. Stir, add brewed coffee and the cheese mass is ready.
Taste it, if it's not enough coffee, then add more coffee (ground or brewed) a little.
Pour onto the base, tap a little on the table to let the air out and bake at 170 degrees for about 50 minutes.
After baking, the cheesecake should sway a little, but be quite dense. The video showed how.
Leave to cool at room temperature and put in the refrigerator for 6-7 hours.
Beat the cream with powdered sugar and decorate the already cooled cheesecake! Sprinkle with cocoa and you can cut into portions and enjoy????????????????????
The taste is incredible????
The consistency is awesome????
The recipe is the best!❤️