How To make Espresso Cheesecake

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.

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COFFEE Cappuccino Mini Cheesecake Dessert NO BAKE! Make ahead EASY AS! Tastes JUST like a Cappuccino

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INGREDIENTS: Makes 10 Mini Cheesecakes

BASE:
135g Biscuit Crumbs
50g Melted Unsalted Butter

FILLING:
250g Cream Cheese
1/2 Cup Sugar
2 Teaspoons Vanilla
1-2 Sachets Cappuccino Instant Coffee (or to taste)
2 Teaspoons Gelatine
2 Tablespoons Hot Water
400mL Whipping Cream

TOPPINGS:
1/2 Cup Melted Chocolate for Squiggles
1 Cup Whipping Cream
1 Teaspoon Vanilla
1 Tablespoon Powdered Sugar
Cappuccino Powdered Chocolate OR Cocoa Powder

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???? Coffee Cheesecake Recipe - This is Crazy Easy!

Even if you are looking for a no-bake coffee cheesecake recipe - this one is easier! This baked coffee cheesecake recipe uses an oreo crust and the coffee can be swapped with espresso for an espresso cheesecake.

Ingredients:
Crust:
1 ¾ cups (425 mL) oreo cookie crumbs
4 Tbsp (60 mL) unsalted butter, melted
Pinch coarse salt

Filling:
2 - 8 oz. (2 - 225g) packages cream cheese, room temperature
3/4 cup (175 mL) sugar
3 eggs
2 Tbsp (30 mL) instant coffee
1 tsp (5 mL) pure vanilla extract

Method:
Preheat oven to 350º F (180ºC)
Tightly wrap the bottom and sides of a 9-inch springform pan in aluminum foil.
Stir Oreo cookie crumbs, melted butter and salt until mixture is the consistency of wet sand.
Use your hands to spread crust over the bottom and up the sides of the dish.
Place crust in refrigerator to chill for at least 30 minutes before filling.
Beat cream cheese and sugar together until combined.
One at a time, mix in eggs, then mix in vanilla and coffee.
Pour filling mixture over Oreo crust and place springform pan in a large roasting pan.
Pour boiling water into the roasting pan, just halfway up springform pan.
Bake for 40-50 minutes, or until centre is just set.
Turn off oven and keep the door closed.
Let cheesecake cool inside the oven for 1 hour, then transfer cheesecake to a wire rack.
Once completely cool, refrigerate 2 hours before serving.
Serves 8-10

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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!

Salted Caramel Cappuccino Cheesecake

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Barista Espresso Recipes - Cheesecake

There are so many different ways to enjoy your Barista Espresso. And some of them can even cater to your sweet tooth. In this series of recipes, we take coffee lovers on a journey to discover new ways of enjoying their favorite beans.