How To make Chocolate Espresso Cheesecake
Crust: 1 cup chocolate wafer cookie crumbs
2 tablespoons melted salted butter
Filling: 3 packages soft cream cheese
(8 ounce)
1/2 cup white sugar
1/2 cup light brown sugar
1/2 cup sour cream
1/2 cup ricotta cheese
3 eggs
1 1/2 cups semisweet chocolate chips :
melted
1/2 cup espresso coffee
1 teaspoon vanilla extract
1 teaspoon almond extract
Glaze: 6 ounces semisweet chocolate chips
1/4 cup unsalted butter -- room temperature
1/4 cup chopped pecans
Crust: Preheat oven to 350 degrees. In food processor, add cookie crumbs and grind into fine crumbs. Add butter and blend until smooth. Press crust into bottom of 9-inch springform pan. Chill while preparing filling. Filling: In large bowl with electric mixer, beat cream cheese until smooth. Add white and brown sugars and mix well. Add sour cream and ricotta and blend well. Add eggs and beat until mixture is smooth. Add melted chocolate, espresso, vanilla, and almond extract. Blend until mixture is very smooth. Pour mixture into springform pan. Bake approximately 1 hour. Turn off oven and crack door about 1 inch. Leave cake in oven for 1 hour then remove and cool to room temperature. Glaze: In small saucepan, melt chocolate and butter over low heat and stir until smooth. Add pecans and stir until coated. Pour glaze over top of cheesecake and smooth to edges. Let some run over edges if you like. Chill until firm and cut into wedges to serve.
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Espresso cheesecake and tiramisu mini cakes ☕️
This week, I wanted to share a baking vlog where I made mini coffee cakes (espresso cheesecake and tiramisu). I hope you enjoy it!
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0:00 Espresso Cheesecake
3:48 Tiramisu
Ingredients
☕ Espresso Cheesecake
• Crust: Graham crumbs (120g), Butter (60g); Bake at ~325-350F for 5-7 minutes (until fragrant and crispy).
• Cheesecake filling: Cream cheese (450g), Heavy cream (350ml - split into two portions of 300ml and 50ml), Sugar (70g), Gelatin (2 tsp - split into two portions of 1 tsp each), Espresso (double shot / ~60ml)
• Cream decoration: Heavy cream (80ml), Sugar (1 tsp)
• Topped with chocolate bark
☕ Tiramisu
• Lady fingers: Cake flour (115g), Eggs (4), Sugar (100g - split into two portions of 30g and 70g); Bake at 375F for 10-12 minutes.
• Coffee soak: Coffee (150ml), Kahlua (1 tsp)
• Mascarpone filling: Mascarpone (120g), Heavy cream (100ml), Sugar (20g)
• Whipped cream peaks: Heavy cream (150ml), Sugar (2tsp), Cocoa powder (~1 tsp)
⚖ Tools Used
• Acetate collar (10” long x 1.5” high for cheesecake; 10.25” x 2” for tiramisu)
• Round cookie cutter (3 inch for cheesecake; 3.25 inch for tiramisu)
• Ateco 108 piping tip (swirly cones)
• Ateco 809 piping tip (large round tip)
• Wilton 7 piping tip (small round tip)
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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 Espresso Cheesecake | Gluten Free Vegan Desserts
For All Gluten-Free Vegan Desserts Lovers!
This Chocolate Espresso Cheesecake is super easy to make! This “cheesecake” is not only vegan but also dairy-free, gluten-free, and free of sugar.
This Chocolate Espresso Cheesecake tastes like tiramisu!
Hope you enjoy this delicious tiramisu-inspired cheesecake!
INGREDIENTS (8” tin)
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.
CRUST
• 1 cup GF rolled oats
• 1 cup raw almonds
• ¼ cup coconut sugar
• Pinch sea salt
• ¼ cup melted coconut oil
ESPRESSO LAYER
• 1 cup raw cashews, soaked overnight
• ½ cup coconut cream (sub full-fat coconut milk)
• ¼ cup maple syrup (adjust to taste)
• ¼ cup melted cacao butter
• 1 Tbsp finely ground coffee beans (the beans for The Moka Express work well)
• Pinch sea salt
CHOCOLATE LAYER
• ¾ cup raw cashews, soaked overnight
• ½ cup coconut cream (sub full-fat coconut milk)
• ¼ cup maple syrup (adjust to taste)
• ¼ cup melted cacao butter
• 3 Tbsp cacao powder
• 1 tsp vanilla beans (optional)
• Pinch sea salt
INSTRUCTIONS
1. Grease an 8” tart tin with a removable bottom.
2. Add all ingredients except for the coconut oil into the food processor. Process until a fine meal is achieved.
3. Add melted coconut oil then mix until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough. If too dry, add a bit more melted coconut oil.
4. Press the mixture into your tart tin.
5. Bake at 170˚C/340˚F for 10-15 mins or until the edges are golden brown. Remove from oven. Let cool completely. Once cooled, place in the freezer for about 30 mins.
6. Add all ingredients for the espresso layer to a blender and blend until very creamy and smooth. Taste and adjust flavour as needed. Pour it over the pre-baked crust and spread it into an even layer.
7. Put in the freezer until set (for about 1 hour).
8. Repeat step 6 for the chocolate layer. Freeze overnight.
9. Store leftovers in an airtight container in the fridge for up to 3-4 days, or in the freezer for up to 1 month.
#vegan #glutenfree #plantbased
Chocolate Cheesecake
This amazingly delicious and easy chocolate cheesecake recipe is a perfect combination of light fluffy cream cheese and rich chocolate on an Oreo crust! It's everything you want in a chocolate cheesecake, a perfectly rich and creamy dessert that just melts in your mouth! And by the by, that CHOCOLATE whipped cream is the best thing ever, you might want to use it on every dessert you make.
Recipe:
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Chocolate Glazed Coffee Baked Cheesecake ( No fail & No skills needed )/巧克力釉咖啡烤芝士蛋糕 (無技巧,零失败)
#coffeecheesecake #cheesecake #芝士蛋糕
Simple and deliciously flavorful coffee cheesecake perfect for any occasion or dessert.
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Recipe:
CRUST
230 gm Oreo cookie crumbs
50gm butter (melted)
CHEESECAKE
Heavy cream 23gm
20gm nescafe gold powder
525gm cream cheese
100gm sour cream
130gm sugar
2 Large eggs
Pinch of salt
GLAZE
60gm heavy cream
60gm dark chocolate (chopped)
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Mocha Cheesecake Recipe (Extreme Coffee Chocolate Cheesecake) - Hot Chocolate Hits
Get your daily dose of caffeine and dessert with this ultra-rich, ultra-decadent mocha cheesecake, an amalgamation of a coffee and chocolate cheesecake at its finest.
FULL PRINTABLE RECIPE:
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English subtitles by Caleb Meyer
Turkish subtitles by Elif Eruçar
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