Easy Espresso Cheesecake
This is it! Do this recipe!
INGREDIENTS
Crust
1 box cookies
1/4 cup melted butter
Filling
4 8oz-packages cream cheese, full fat
1 stick butter, softened
1 1/2 cups sour cream
5 eggs, room temperature
1 1/2 cups sugar
2 tsp vanilla
2 tblsp corn starch
1/2 cup espresso
Ganache Topping
1 1/2 cups chocolate chips, I used semi-sweet
3/4 cup heavy cream
1/4 cup espresso
#cheesecake #chocolate #grahamcracker #cake #ganache
Ina Garten's Chocolate Espresso Cheesecake with Ganache | Barefoot Contessa | Food Network
Ina Garten makes lunch for the original Barefoot Contessa store owner, including one of her classic dessert recipes: Chocolate Espresso Cheesecake with Ganache.
#InaGarten #BarefootContessa #FoodNetwork #Chocolate #Espresso #Cheesecake
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Chocolate Espresso Cheesecake with Ganache
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Yield: 12 to 15 servings
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
5 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon
For the filling:
5 ounces bittersweet chocolate
1 tablespoon instant espresso coffee
1 3/4 pounds cream cheese, at room temperature
1 cup granulated sugar
1/4 cup cornstarch
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon kosher salt
3 extra-large eggs, at room temperature
1/2 cup sour cream, at room temperature
For the ganache:
1/4 pound semi-sweet chocolate
1/4 cup heavy cream
Directions
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.
2007, Ina Garten, All Rights Reserved
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Ina Garten's Chocolate Espresso Cheesecake with Ganache | Barefoot Contessa | Food Network
Ina Makes A Delicious Chocolate Espresso Cheesecake | Barefoot Contessa
Ina makes lunch for the original Barefoot Contessa store owner, including a creamy chicken salad and chocolate espresso cheesecake.
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Latte Pavarotti - Espresso Chocolate Swirl Cheesecake | Lauren Madrid | Cooks
My earliest memories emerge from the comforts of family and great food. Preparing a meal for someone was a gesture of love, and was as important as providing nourishment.
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Chocolate and Coffee Burnt Cheesecake ???? #shorts
Ingredients
- 500g cream cheese at room temperature
- 250g ST. ALi Drinking Chocolate
- 60ml ST. ALi Orthodox Espresso coffee
- 4 large eggs, room temperature
- 100g caster sugar
- 250ml thickened cream
Method
1. Start by placing the cream in a large saucepan on low heat (you don't want to boil the cream just warm it).
2. Next, add the ST. ALi espresso and drinking chocolate and whisk until smooth
3. Remove from the heat, add one egg and whisk until smooth. Repeat with the rest of the eggs one at a time.
4. Add the cream cheese to the pot and whisk until smooth
5. Double line a 20cm springform cake tin with baking paper and pour in the batter
6. Bake in a 240c oven for 25 minutes (you want it to still have a jiggle in the centre).
7. Remove from the oven and onto a wire rack to cool for an hour before placing in the fridge to set for 4 hours minimum or up to 24 hours.
8. When ready to eat, remove from the fridge and slice.
9. Enjoy!
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.