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
Baileys Espresso Cheesecake
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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
Part 1 of making a chocolate-espresso cheesecake.
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.
I have made these recipe videos in aid of RNIB, with the visually impaired community in mind (of which too I am a member) so that the delights of cooking are accessible for all. These recipes are easy to follow for anyone, VI or non-VI, and hopefully delicious and successful for you too.
Visit to find out more.
Chocolate Espresso Cheesecake | Gluten Free Vegan Desserts
For All Gluten-Free Vegan Desserts Lovers!
This Chocolate Espresso Cheesecake is super easy to make! This “cheesecake” is not only vegan but also dairy-free, gluten-free, and free of sugar.
This Chocolate Espresso Cheesecake tastes like tiramisu!
Hope you enjoy this delicious tiramisu-inspired cheesecake!
INGREDIENTS (8” tin)
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.
CRUST
• 1 cup GF rolled oats
• 1 cup raw almonds
• ¼ cup coconut sugar
• Pinch sea salt
• ¼ cup melted coconut oil
ESPRESSO LAYER
• 1 cup raw cashews, soaked overnight
• ½ cup coconut cream (sub full-fat coconut milk)
• ¼ cup maple syrup (adjust to taste)
• ¼ cup melted cacao butter
• 1 Tbsp finely ground coffee beans (the beans for The Moka Express work well)
• Pinch sea salt
CHOCOLATE LAYER
• ¾ cup raw cashews, soaked overnight
• ½ cup coconut cream (sub full-fat coconut milk)
• ¼ cup maple syrup (adjust to taste)
• ¼ cup melted cacao butter
• 3 Tbsp cacao powder
• 1 tsp vanilla beans (optional)
• Pinch sea salt
INSTRUCTIONS
1. Grease an 8” tart tin with a removable bottom.
2. Add all ingredients except for the coconut oil into the food processor. Process until a fine meal is achieved.
3. Add melted coconut oil then mix until a loose dough is formed. You should be able to squeeze the mixture between two fingers and form a dough. If too dry, add a bit more melted coconut oil.
4. Press the mixture into your tart tin.
5. Bake at 170˚C/340˚F for 10-15 mins or until the edges are golden brown. Remove from oven. Let cool completely. Once cooled, place in the freezer for about 30 mins.
6. Add all ingredients for the espresso layer to a blender and blend until very creamy and smooth. Taste and adjust flavour as needed. Pour it over the pre-baked crust and spread it into an even layer.
7. Put in the freezer until set (for about 1 hour).
8. Repeat step 6 for the chocolate layer. Freeze overnight.
9. Store leftovers in an airtight container in the fridge for up to 3-4 days, or in the freezer for up to 1 month.
#vegan #glutenfree #plantbased
Espresso Cheesecake
FULL RECIPE at
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! #cheesecake #espressocheesecake #coffeecheesecake
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