How To make Cappuccino Chocolate Cheesecake
1 1/4 c Chocolate wafers; crush, 20
-wafers 1/8 ts Ground cinnamon
8 oz Light cream cheese
1 c Sugar
1 c Unsweetened cocoa powder,
-plus more for garnish 1/2 c Frozen nonfat egg
-substitute; thaw, -equivalent to 2 eggs 2 1/2 c Nonfat sour cream substitute
2 tb Coffee liqueur
1 ts Vanilla
Preheat oven to 325~. Stir together wafer crumbs and cinnamon. Pat into bottom of 9" springform pan. Beat cream cheese until light and fluffy. Beat in sugar and cocoa powder. Beat in egg substitute. Stir in 2 cups sour cream substitute, coffee liqueur and vanilla. Turn into prepared pan. Bake for about 30 minutes, or until set. Spread remaining 1/2 cup sour cream substitute evenly over top. Return to oven 1 minute to glaze top. Cool to room temperature, then chill thoroughly, covered. Remove from springform pan. Just before serving, dust top with cocoa powder in decorative pattern, if desired. Source: Cooking Right, TVFN. MM Waldine Van Geffen vghc42a@prodigy.com. -----
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This cappuccino mousse cheesecake excites the palette in so many ways. It's light, creamy and smooth with a touch of coffee served on a fluffy chocolate sponge and topped with a rich chocolate espresso sauce. Your taste buds will thank me later. I promise!
Ingredients:
Chocolate Sponge
- 2 large eggs
- 3/4 cup sugar
- 1 cup flour
- 1/4 tsp salt
- 1-1/4 tsp baking powder
- 5 tbsp butter
- 1/2 cup milk
- 2 tsp vanilla extract
Ricotta Mousse
- 6 large eggs (separated)
- 1-3/4 cup cream (35%)
- 3/4 cup sugar
- 1/2 cup water
- 2 tbsp gelatin
- 17oz (475 g) fresh ricotta cheese
- 1/3 cup (80 ml) of chilled espresso
Chocolate Espresso Sauce
- 4 tbsp espresso
- 2 tbsp cream
- 2 tbsp sugar
- 1 tbsp cocoa powder
- 1/2 tsp corn starch
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Cappuccino Cheesecake
Ingredients:
Chocolate sponge cake-2
Soaking Syrup
Luke warm water-1/2cup
Sugar-1/4cup
Coffee-2tsp
Cheesecake Mix
Cream cheese-200grams
Condensed milk-1/4cup
Heavy cream-1 1/2cup
Coffee-1tsp
Milk-2tbsp
Gelatin-2tbsp
Cold Water- 2 1/2tbsp
Chocolate chips-1/2cup
Topping
Melted chocolate-1cup
Whipped cream as required
Method:
Soaking Syrup
In a small bowl add Luke warm water,sugar and coffee mix well. (Until sugar and coffee is well dissolved)
Cheesecake Mix
In a bowl add Cream cheese and condensed milk beat well until creamy.
Add Heavy cream beat until well combined.
Add milk and coffee mix well.
In a bowl, add gelatin and water mix well let swell for 5minutes.
Microwave for 30seconds at 10seconds interval.
Add the gelatin to the cheesecake mix ,Beat well.
Fold in chocolate chips.
In a springform pan,place a layer of sponge cake soak with prepared soaking syrup.
Pour the cheesecake mix and place another sponge cake on top, soak with prepared soaking syrup. Refrigerate for 4-6 hours
Pour the melted chocolate on top and refrigerate for 1hour.
Decorate with whipped cream and chocolate chips.
Chocolate Sponge Cake :
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No-Bake Coffee Cheesecake
Fabulous creamy intense coffee cheesecake, no bake, and no gelatin! If you’re a coffee and cheesecake lover (of course), then this delicious treat is for you. I made this for our family gathering the other day and everybody loved it ????
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Chocolate Cappuccino Cheesecake Recipe | Latest Recipe | Amazingly Delicious
Chocolate Cappuccino Cheesecake Recipe
Get the top rated Chocolate Cappuccino Cheesecake Recipe here:
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.
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Chocolate Cappuccino Recipe
Chocolate Cappuccino Recipe
Cappuccino Cheesecake
Who doesn't love a piece of cheesecake with a nice hot coffee. So i thought why not mix them both together and make something fabulous!
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Ingredients:
100g biscuits/cookies
2 Tbs butter
295g cream cheese
1/2 cup coffee or espresso
3/4 cup powdered sugar
1 tsp vanilla extract
2 eggs
All music used is Royalty-Free from:
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