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.
How To make Chocolate Espresso Cheesecake's Videos
Kim Makes Chocolate Espresso Cheesecake
A delicious no-bake cheesecake with a fiery, ginger biscuit base, topped with a light and fluffy cheesecake topping, flavoured by espresso and chocolate. This cheesecake is decadent, indulgent and a break from the norm. Definitely worth a try.
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Mini Espresso Cheesecake Recipe #withJacobs - By JACOBS
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Ingredients:
Biscuit Base:
100g OREO Baking Crumbs
2 tsp Instant Espresso Powder
50g Butter
Cheesecake Base:
500g Cream Cheese
175g Sugar
300ml Whipping Cream (35%)
150ml Baileys
15g Gelatine
Coffee Glaze:
150g Dark Chocolate
150ml Whipping Cream (35%)
2 tsp Instant Espresso Powder
Music: Watercolors - John Deley and the 41 Players
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!
No Bake Chocolate Espresso Cheesecake with Hojicha Latte~ a fave combo! | The Tummy Train
This No-Bake Espresso Chocolate Cheesecake is so worth the indulgence, especially when paired with a glass of Hojicha Latte! Such a winning recipe from Baker by Nature, just thinking about a slice of this makes me drool...
Full recipe, instructions, and notes HERE--
============
CHEESECAKE
============
For the chocolate cookie crust:
1-1/3 cup crushed chocolate cookies
4 Tablespoons unsalted butter, melted
1/4 teaspoon espresso powder
For the espresso cheesecake filling:
200 grams bittersweet chocolate, coarsely chopped
3/4 teaspoons espresso powder
340 grams (1.5 bars) full-fat cream cheese, at room temperature
1/2 cup (100 grams) granulated sugar
1/8 cup (26 grams) light brown sugar, packed
1/2 Tablespoon Dutch-process cocoa powder
3/4 teaspoon vanilla extract
1/2 cup heavy cream, at room temperature
For the espresso ganache:
55 grams semi-sweet chocolate, finely chopped
85 mL heavy cream
1 Tablespoon unsalted butter, at room temperature
1/4 teaspoon espresso powder
Chocolate-covered coffee beans or chocolate shavings, for garnish (optional)
Adapted from Baker by Nature blog
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HOJICHA LATTE
==============
2 teaspoons of Hojicha powder
60 mL cool filtered water
1/2 to 1 Tablespoon maple syrup
180 mL milk, or other milk of choice
Ice
Adapted from Hojicha Co
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Keto Chocolate Espresso Cheesecake
Decadent and rich, you will not believe this cheesecake is keto!
See recipe: