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. -----
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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:
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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.
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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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
No Bake Chocolate Espresso Cheesecake | ASMR Cooking Sounds
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Today I wanna share one of the most easy cheesecake recipe with you guys. I've made a no bake espresso cheesecake which is super easy to make and also very delicious so enjoy the video and share with your best friends! Don’t forget to give this video a like and subscribe to my channel to support me!! Thank you! xo ????
Ingredients 18cm:
For the base:
25 sandwich cookies
75 g melted butter
For the cheesecake filling:
275 g dark chocolate
1 tablespoon espresso powder
275 g cream cheese
200 g sour cream
100 g granulated sugar
70 g brown sugar
2 tablespoons cocoa powder
200 g heavy cream
For the ganache on top:
125 g chocolate hazelnut spread
90 g heavy cream
1 teaspoon espresso powder
Instructions:
1. Smash the cookies in a freezer bag with a rolling pin.
2. After having crumbs add melted butter and mix until the crumbs are moistened.
3. Pour the mixture into the pan and firmly press until you have an even layer. Put in the freezer and start preparing your cheesecake filling.
4. Cut your chocolate and microwave it together with the espresso powder until melted. Set aside.
4. Add your cream cheese to a bowl and soften it by the help of a spatula. After that add your granulated sugar, incorporate and stir your brown sugar and cocoa powder until incorporated.
5. Fold in the sour cream, add heavy cream after that. Pour in your melted chocolate and whisk until homogenous.
6. Scoop the cheesecake filling on the crust and spread it into one even layer.
7. Freeze for 5 hours or overnight.
8. Prepare your ganache by bringing 70 g of heavy cream to a boil, add hazelnut spread and stir until combined. After 5 minutes add espresso powder and 20 g of heavy cream. Remove from heat and stir until a little over room temperature is reached.
9. Take your cheesecake and pour the ganache on top. Put in fridge for 20-30 minutes.
10. Serve and enjoy!
Mini Espresso Cheesecake Recipe #withJacobs - By JACOBS
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