How To make Chocolate Espresso Cheesecake

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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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.

Espresso Cheesecake

The most amazing espresso coffee cheesecake with an oreo crust and a layer of chocolate ganache! This cheesecake has real espresso in it for BIG coffee flavor!

How to Make Oreo Crust for Cheesecake
2 INGREDIENT OREO CRUST

oreo crumbs: Blend the whole cookie in a blender until you have oreo crumbs! 2 cups of oreo crumbs is about half the oreo package. You could also use chocolate graham crackers
butter: this most crucial ingredient in binding the crust together
Mix all the crust ingredients together and then firmly press the crust into the bottom and up the sides of a springform pan. Use the bottom of a measuring cup or bottom of a glass cup to help pack the crust.

How to Make Coffee Cheesecake
Our mocha cheesecake recipe only calls for 5 ingredients!

cream cheese: use three 8 oz packages. Be sure to use full fat, not low fat, cream cheese for best results.
sugar: helps to balance the tanginess of the cream cheese.
vanilla extract: just one teaspoon, but it enhances the coffee flavor.
espresso: this is where that bold coffee flavor comes from! Easy Tip: Make instant espresso by combining hot water and instant espresso powder.
eggs: eggs are the last ingredient that get mixed into the cheesecake batter. Be sure to mix them in, one at a time, just until the yolk breaks. Over beating the eggs is the number one cause of air bubbles and cracking.

How to Make the Perfect Coffee Lovers Cheesecake
I include two critical tips. Here are the 2 most important details to follow when making cheesecake..

1. Don’t be afraid of the water bath
2.Don’t rush the cooling process

Keep reading below for details on each tip!

How to Make a Cheesecake Water Bath
I know it sounds weird, putting your cheesecake in a water bath, but it’s the secret to creating moist, perfectly baked cheesecake. It’s really not scary.

The basics of a water bath: Place a springform pan inside a large cake or roasting pan, fill the roasting pan with about 1 inch of water and place in the oven.
How to Prevent your Cheesecake Water Bath from Leaking
This is the best trick ever to prevent your cheesecake water bath from leaking and ruining your cheesecake.
Place the springform pan inside a large oven safe turkey bag or slow cooker liner bag and roll down the top of the bag so it doesn’t cover the cheesecake. If you have a lot of excess bag space, twist one side tight and knot it so the bag is tight around the pan. Place the springform pan that’s inside the bag in the large roasting pan and fill with water.
The water bath will not leak into your cheesecake!

How to Cool Cheesecake
Remember, don’t rush the cooling process.

Once the cheesecake is done baking turn the oven off and gently remove the springform pan from the water bath and oven safe bag. Place the cheesecake on a baking sheet and return to the oven (oven is off) with the oven door cracked.

A slow cooling process will help prevent the cheesecake from cracking. Don’t forget to refrigerate your cheesecake over night before serving.
Tips for Coffee Cheesecake
Allow the cream cheese to come to room temperature before beating it. Room temperature cream cheese is easier to whip.
The eggs are the last ingredient that get mixed into the cheesecake batter. Be sure to mix them in, one at a time, just until the yolk breaks. Over beating the eggs is the number one cause of air bubbles and cracking.
Using a different size springform pan will alter the baking time. I used a 8 inch springform pan.
Allow the cheesecake to cool in the oven (with the door cracked) for 1 hour.
How to Freeze a Whole Cheesecake
Cool the cheesecake completely before freezing. You can allow it to cool on the counter or you can place it in the fridge over night to chill before freezing.
Use a knife to remove the outer springform ring. Use the knife to gently remove the cheesecake from the bottom of the pan. Place the cheesecake on a round cardboard circle that’s been covered in aluminum foil. Make sure the cardboard circle is the same size as the cheesecake.
Wrap the entire cheesecake (without any toppings) well in plastic wrap. Then wrap the cheesecake in aluminum foil for extra protection. Place in the freezer for up to 3 months. To thaw, place the cheesecake in the fridge overnight. Add toppings before serving.
How to Make Easy Chocolate Shavings at Home
The easiest way to make chocolate shavings is to take a Hershey’s bar and use a vegetable peeler to make shavings and curls. Transfer the shavings to the cheesecake using a spoon, that way the heat from your fingers won’t melt the tiny chocolate pieces!

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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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

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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