How To make Espresso Hazelnut Cheesecake
8 1/2 oz Butter biscuit cookies
1/2 c Hazelnuts; toasted & husked
2 tb Sugar
1 ts Cinnamon; ground
5 tb Unsalted butter; melted
2 lb Cream cheese; room temp
1 1/4 c Sugar
4 lg Eggs
1 c Sour cream
1/2 c Whipping cream; chilled
2/3 c Whipping cream; chilled
3 tb Instant espresso powder
2 tb Water; warmed
2 ts Vanilla extract
3/4 c Hazelnuts, dry-roasted;
-coarsely chopped Chocolate covered espresso -beans Recipe by: Bon Appetit Magazine For crust: preheat oven to 350=B0F. Generously butter bottom and sides of 9" diameter springform pan with 2 3/4" high sides. Wrap outside of pan with double layer of foil. Finely grind cookies, hazelnuts, sugar and cinnamon in processor. Add butter; process until moist clumps form. Press crumb mixture onto bottom and up sides of pan. Chill while preparing filling. For filling: using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add eggs 1 at a time, beating just until blended and scraping down sides of bowl after each addition. Beat in sour cream and 1/2 cup cream. Stir espresso powder and 2 tblsp warm water in small bowl until powder dissolves. Add to filling and beat until blended. Beat in vanilla. Stir in nuts. Pour filling into prepared pan. Place pan in large baking pan. Pour enough hot water into baking pan to come halfway up the sides of the springform pan. Bake cake until top is puffed and centre is almost set, about 1 1/4 hours. Turn off oven; open door slightly . Let cake stand in oven with door ajar 1 hour. Remove pan from water and transfer to rack. Cool. Wrap in foil and chill overnight. (can be made 3 days in advance) Run small knife around sides of pan to loosen cheesecake. Remove pan sides. Beat 2/3 cup cream until stiff peaks form, using a large star tipped bag, pipe around top edge. Decorate with Espresso Beans.
How To make Espresso Hazelnut Cheesecake's Videos
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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How to make: Flavoured Iced Latte ????☕
Make this delicious iced latte with an indulgent MONIN syrup.
We've used Salted Caramel but Roasted Hazelnut, Honeycomb or Chocolate Cookie are equally as delicious.
Chocolate Hazelnut Espresso Torte
Chocolate Hazelnut Espresso Torte
Crust:
In a food processor blend fine:
¾ Cup roasted hazelnuts
Add and blend well:
¼ Cup coconut oil
3 T. Maple syrup
¼ t. Salt
1-¼ Cups quick oats
Bake at 350°F
13min or until golden brown
Filling:
Blend smooth:
1-½ cups raw cashews (soaked 1 hour and drained)
¾ Cup maple syrup
½ t. Salt
⅔ Cups cocoa powder
⅛ Cup espresso or ¼ cup coffee
½ Cup Coconut oil
2 t. Vanilla extract
Pour into baked crust
Top with chopped chocolate chips
Freeze overnight
Thaw 30min before serving
(homemade) nutella chocolate and hazelnut cheesecake ????????
I guess I don't need to describe how good would that one taste ???????? so let's get to the point ????????
ingredients:
200 g graham cracker..( tea biscuits)
100 hazelnut
small jar of chocolate spread ( I used my homemade dark one made with diet sugar)
250 mml. double cream
250 g cream cheese
250 g mascrapone cheese
Making Hazelnut Mocha Cream by w/ @katie_clova
Kate shows you how to make a delicious cream pie! To find the full recipe, follow the link below!
Michelin Star Chocolate, Coffee and Hazelnut Dessert - Fine Dining Pastry Recipe
???????? Ingredients:
CHOCOLATE & COFFEE CREMEUX
100g dark chocolate, 70% cocoa
2 egg yolks
1 tablespoon sugar
80g heavy cream
80g whole milk
1/2 teaspoon vanilla extract
3g instant espresso powder
1/2 teaspoon gelatine powder, hydrated
COFFEE SEMIFREDDO
1 tablespoon coffee extract (Mix equal weight instant espresso powder and boiling water)
3 egg yolks
1 egg white
3 tablespoons sugar
1/2 teaspoon vanilla extract
100ml heavy cream
HAZELNUT DACQUOISE
30g hazelnuts, finely processed
2g cocoa powder, sifted
1 egg white
20g sugar
A pinch cream of tartar
CHOCOLATE SPONGE CAKE
1 whole egg
1 egg white
55g whole milk
15g cocoa powder
35g icing sugar
15g all-purpose flour
A dash of olive oil
WHIPPED CREME FRAICHE
50g creme fraiche
50g heavy cream
Icing sugar to taste
EDIBLE FLOWERS
MINT LEAVES
CHOPPED TOASTED HAZELNUTS
???????? Nguyên liệu:
KEM TRỨNG SOCOLA VÀ CÀ PHÊ
100g socola đen, 70% cacao
2 lòng đỏ trứng
1 muỗng table đường
80g kem whipping
80g sữa nguyên kem
1/2 muỗng tea vani
3g bột cà phê đen hoà tan
1/2 muỗng tea bột gelatin, đã ngâm nước
KEM CÀ PHÊ
1 muỗng table cà phê đặc (Khuấy đều bột cà phê đen hoà tan với nước sôi cùng khối lượng)
3 lòng đỏ trứng
1 lòng trắng trứng
3 muỗng table đường
1/2 muỗng tea vani
100ml kem whipping
BÁNH HẠT PHỈ NƯỚNG GIÒN
30g hạt phỉ xay nhuyễn
2g bột cacao, lọc qua ray
1 lòng trắng trứng
20g đường
1 ít bột tartar
BÁNH BÔNG LAN SOCOLA
1 quả trứng
1 lòng trắng trứng
55g sữa nguyên kem
15g bột cacao
35g đường bột
15g bột mì đa dụng
1 ít dầu ôliu
KEM CHUA
50g kem chua creme fraiche
50g kem whipping
Đường bột theo khẩu vị
HOA ĂN ĐƯỢC
LÁ BẠC HÀ
HẠT PHỈ BĂM NHỎ
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Music by Justin John Stanley
#chocolate #coffee #hazelnut #coffeeicecream #semifreddo #chocolatecake #baking #pastry #gastronomy #plating #finedining #michelin #chef #dessertrecipe #chocolatedesserts
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