How To make Espresso Cheesecake
Crust 1 1/2 c Hazelnuts; chop/husk/toasted
1/3 c Sugar
3 tb Unsalted butter; melted
1 tb Cocoa powder; unsweetened
1 c Fresh brewed espresso
24 oz Cream cheese; room t
-emperature 1 1/3 c Sugar
1 1/2 tb Cornstarch
1/4 ts Salt
3 lg Eggs; room temperature
3 lg Egg yolks; room temperature
1/3 c Half and half
1/4 c Fresh lemon juice
1 tb Coffee liqueur
1 1/2 ts Lemon peel; grated
1/2 ts Vanilla extract
Recipe by: Bon Appetit August 1989 Chocolate coffee bean candies -- optional For Crust: Preheat oven to 3250F. Wrap foil around bottom and up outsides of 9" diameter springform pan. Mix all ingredients in a medium bowl until well blended. Press crust into bottom and up sides of prepared pan. Bake 10 minutes. Cool on rack. For filling: Boil coffee in heavy small saucepan until reduced to 1/4 cup. Cool completely. Using electric mixer, beat cream cheese, sugar, cornstarch and salt in large bowl until smooth. Beat in eggs and yolks 1 at a time, stopping occaisionally to scrape down sides of the bowl. Mix in espresso, half and half, lemon juice, liqueur, lemon peel and vanilla. Pour filling into crust. Let stand 15 minutes at room temperature. Preheat oven to 3250F. Insert toothpick into any air bubbles that appear on surface of cheesecake. Place cheesecake in large baking pan. Add enough cold water to pan to come 3/4" up sides of cheesecake. Bake until cake edges are set but center still moves slightly when pan is gently shaken, approximately 1-1/2 hours. Remove cheesecake from water bath. Discard foil. Transfer cake to rack and cool. Cover and refrigerate until well chilled. (Can be prepared 2 days ahead.) Spoon whipped cream into pastry bag fitted with medium star
tip. Pipe rosettes of cream around top edge of cheesecake. Top each rosette with coffee bean and serve. -----
How To make Espresso Cheesecake's Videos
Gino’s Causing Chaos With His Show Stopping Espresso Biscuit Cheesecake | This Morning
On your marks, get set, BAKE! Gino D'Acampo is aiming to impress Alison and the ‘judges’ today with a showstopper that comes with a distinctly Italian twist. Coffee lovers, this ones for you! It’s time to indulge in some guilty pleasures with Gino’s biscuit and espresso cheesecake. This no bake-recipe is whipped up using coffee liqueur and topped with biscoff-bellissimo!
Broadcast on 26/09/2023
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Amazing Cappuccino Cheesecake with Ricotta Mousse and Chocolate Espresso Sauce!
Light, Creamy & Silky Smooth Cheesecake Recipe!
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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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.
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Turkish subtitles by Elif Eruçar
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???? Coffee Cheesecake Recipe - This is Crazy Easy!
Even if you are looking for a no-bake coffee cheesecake recipe - this one is easier! This baked coffee cheesecake recipe uses an oreo crust and the coffee can be swapped with espresso for an espresso cheesecake.
Ingredients:
Crust:
1 ¾ cups (425 mL) oreo cookie crumbs
4 Tbsp (60 mL) unsalted butter, melted
Pinch coarse salt
Filling:
2 - 8 oz. (2 - 225g) packages cream cheese, room temperature
3/4 cup (175 mL) sugar
3 eggs
2 Tbsp (30 mL) instant coffee
1 tsp (5 mL) pure vanilla extract
Method:
Preheat oven to 350º F (180ºC)
Tightly wrap the bottom and sides of a 9-inch springform pan in aluminum foil.
Stir Oreo cookie crumbs, melted butter and salt until mixture is the consistency of wet sand.
Use your hands to spread crust over the bottom and up the sides of the dish.
Place crust in refrigerator to chill for at least 30 minutes before filling.
Beat cream cheese and sugar together until combined.
One at a time, mix in eggs, then mix in vanilla and coffee.
Pour filling mixture over Oreo crust and place springform pan in a large roasting pan.
Pour boiling water into the roasting pan, just halfway up springform pan.
Bake for 40-50 minutes, or until centre is just set.
Turn off oven and keep the door closed.
Let cheesecake cool inside the oven for 1 hour, then transfer cheesecake to a wire rack.
Once completely cool, refrigerate 2 hours before serving.
Serves 8-10
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Trisha Yearwood's No-Bake Ricotta Espresso Cheesecake | Trisha's Southern Kitchen | Food Network
Not only is Trisha's cheesecake NO-BAKE, but it also has a decadent chocolate graham cracker crust and cherry topping!
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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.
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No-Bake Ricotta Espresso Cheesecake
RECIPE COURTESY OF TRISHA YEARWOOD
Level: Easy
Total: 3 hr 30 min (includes freezing, cooling and chilling times)
Active: 30 min
Yield: 8 to 10 servings
Ingredients
Crust:
1 1/2 cups chocolate graham cracker crumbs (from about 12 full graham cracker sheets)
2 tablespoons sugar
5 to 6 tablespoons unsalted butter, melted
Filling:
1/2 cup heavy cream
1 1/2 teaspoons powdered gelatin
1/2 cup sugar
1 tablespoon espresso powder
8 ounces cream cheese, at room temperature
1 pound good-quality fresh ricotta
1 teaspoon pure vanilla extract
Topping:
One 21-ounce jar Amarena cherries in syrup
1/2 lemon, juiced
Directions
For the crust: Combine the graham crackers and sugar in a food processor and pulse to process. Drizzle in 5 tablespoons of the butter and pulse to combine. The mixture should clump together slightly when pressed in your fingers. If not, add the remaining tablespoon of butter and toss again. Press the mixture firmly and evenly into the bottom of an 8-inch springform pan. Freeze to firm the crust, about 15 minutes.
For the filling: Pour the cream into a small bowl and sprinkle the gelatin over. Let sit to bloom the gelatin, about 5 minutes. Transfer the mixture to a small saucepan and add the sugar and espresso powder. Warm over very low heat, whisking constantly just to dissolve the gelatin; do not let the mixture simmer or boil. Remove from the heat, whisk until completely smooth and let cool, about 5 minutes.
Beat the cream cheese on medium-high speed in a mixer fitted with the paddle attachment until light and smooth, 1 to 2 minutes. Add the ricotta and beat just until smooth, scraping down the sides of the bowl with a rubber spatula to ensure even mixing. Add the cooled cream mixture and vanilla and beat again until just smooth. Scrape the mixture into the crust and smooth the top. Cover the cheesecake and chill until set, at least 3 hours.
For the topping: Add the cherries and syrup to a small saucepan and warm over low heat. Remove from the heat and stir in the lemon juice. Serve slices of the cheesecake topped with the warm cherry syrup.
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Trisha Yearwood's No-Bake Ricotta Espresso Cheesecake | Trisha's Southern Kitchen | Food Network