S1E7: Cappuccino Cheesecake
To view this recipe on my Paprika™-friendly website, visit:
welcometomimiskitchen.com/episodes/s1e7cappuccinocheesecake
Today’s recipe is an out-of-this-world Cappuccino Cheesecake! It’s rich and complex with lots of flavors and textures that we all know and love, and goes great with coffee after dinner with guests! This is a moderately challenging dessert, and it may take a few tries to get right, and that’s okay… it took me four tries to perfect, and I’ve been baking most of my life! Don’t get discouraged if it’s not perfect, even messed-up cheesecake is still cheesecake. We love tasty accidents here in Mimi’s Kitchen! It costs about $15 to make, and will serve 12-16 depending on your slices. The total prep time is about 40 minutes, and about an hour in the oven.
It’s fun to challenge ourselves in the kitchen and learn new techniques, and this is definitely a recipe for when you can give it your undivided attention. It’ll keep in the fridge for 3-4 days, if it even lasts that long! See you next week when we make another family-favorite dessert, Zac Bars! Until next time, remember, even the simplest dishes can mean the most!
(Note: If you don’t have access to a stand mixer for this one, a hand mixer works as well! If you still want to mix on Easy St., maybe you can bribe a friend to borrow their KitchenAid with a slice of the final cheesecake!)
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No Bake Chocolate Espresso Cheesecake with Hojicha Latte~ a fave combo! | The Tummy Train
This No-Bake Espresso Chocolate Cheesecake is so worth the indulgence, especially when paired with a glass of Hojicha Latte! Such a winning recipe from Baker by Nature, just thinking about a slice of this makes me drool...
Full recipe, instructions, and notes HERE--
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CHEESECAKE
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For the chocolate cookie crust:
1-1/3 cup crushed chocolate cookies
4 Tablespoons unsalted butter, melted
1/4 teaspoon espresso powder
For the espresso cheesecake filling:
200 grams bittersweet chocolate, coarsely chopped
3/4 teaspoons espresso powder
340 grams (1.5 bars) full-fat cream cheese, at room temperature
1/2 cup (100 grams) granulated sugar
1/8 cup (26 grams) light brown sugar, packed
1/2 Tablespoon Dutch-process cocoa powder
3/4 teaspoon vanilla extract
1/2 cup heavy cream, at room temperature
For the espresso ganache:
55 grams semi-sweet chocolate, finely chopped
85 mL heavy cream
1 Tablespoon unsalted butter, at room temperature
1/4 teaspoon espresso powder
Chocolate-covered coffee beans or chocolate shavings, for garnish (optional)
Adapted from Baker by Nature blog
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HOJICHA LATTE
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2 teaspoons of Hojicha powder
60 mL cool filtered water
1/2 to 1 Tablespoon maple syrup
180 mL milk, or other milk of choice
Ice
Adapted from Hojicha Co
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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 Cheesecake Recipe
Chocolate Cappuccino Cheesecake Recipe
Chocolate Cappuccino Cheesecake
Chocolate Cappuccino Cheesecake
Chocolate Cappuccino
Chocolate Cappuccino
Chocolate Cappuccino Recipe
Chocolate Cappuccino Recipe
How to Make a Perfect Cappuccino Cheesecake | The Best Cappuccino Cheesecake Recipe
How to Make the Best Cappuccino Cheesecake!
Cappuccino Cheesecake is rich, dense, and utterly indulgent. A creamy coffee cheesecake filling inside a walnut crust with a hint of cinnamon, it is the perfect treat.
CAPPUCCINO CHEESECAKE RECIPE
INGREDIENTS
1 Cup Finely Chopped Walnuts
1/2 Cups Roughly Chopped Walnuts
2 Tablespoons Sugar
3 Tablespoons Butter (melted)
4 Cups Cream Cheese (softened)
1 Cup Sugar
3 Tablespoons Unbleached All-purpose Flour
4 Large Eggs
1 Cup Sour Cream
1 Tablespoon Instant Coffee Granules
1/4 Teaspoon Cinnamon
1/4 Cup Boiling water
INSTRUCTIONS
How to Make Cappuccino Cheesecake
1. Preheat the oven to 325F/165C and line a 9-inch spring-form cake pan with parchment paper.
2. In a mixing bowl, combine the finely ground nuts, 2 tablespoons of sugar, and melted butter, using a fork.
3. Press the mixture onto the bottom of a 9-inch spring-form cake pan, and scatter the roughly chopped walnuts around the base.
4. Bake the base in the preheated oven for 10 minutes.
5. Next, in a mixing bowl, combine the cream cheese, 1 cup of sugar, and flour. Mix using an electric mixer at a medium speed, until fully blended.
6. Add the eggs one at a time, mixing each one in well, then add the sour cream. Mix thoroughly until fully combined.
7. In a small mixing bowl, dissolve the coffee granules and the cinnamon in the boiling water, and allow to fully cool. When cooled, gradually add to cream cheese mixture, and mix until well blended.
8. Pour the mixture over the baked crust. Bake at 450F/230C for 10 minutes.
9. Reduce the oven temperature to 250F/120C and bake for a further 1 hour.
10. Loosen the cake from the rim of the pan, and allow it to cool before removing it.
11. When chilled, garnish with a scattering of nuts, chocolate shavings, or whipped cream.
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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
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