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. -----
How To make Espresso Cheesecake's Videos
Ina Garten's Chocolate Espresso Cheesecake with Ganache | Barefoot Contessa | Food Network
Ina Garten makes lunch for the original Barefoot Contessa store owner, including one of her classic dessert recipes: Chocolate Espresso Cheesecake with Ganache.
#InaGarten #BarefootContessa #FoodNetwork #Chocolate #Espresso #Cheesecake
Subscribe to Max to stream more #BarefootContessa! #StreamOnMax
Get the recipe ▶
Subscribe to Food Network ▶
Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Chocolate Espresso Cheesecake with Ganache
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Yield: 12 to 15 servings
Ingredients
For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
5 tablespoons unsalted butter, melted
1 teaspoon ground cinnamon
For the filling:
5 ounces bittersweet chocolate
1 tablespoon instant espresso coffee
1 3/4 pounds cream cheese, at room temperature
1 cup granulated sugar
1/4 cup cornstarch
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/2 teaspoon kosher salt
3 extra-large eggs, at room temperature
1/2 cup sour cream, at room temperature
For the ganache:
1/4 pound semi-sweet chocolate
1/4 cup heavy cream
Directions
Preheat the oven to 350 degrees F.
To make the crust: Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.
Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.
To make the filling: Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well.
Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.
Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.
For the ganache: Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.
Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.
2007, Ina Garten, All Rights Reserved
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
▶ TIKTOK:
Ina Garten's Chocolate Espresso Cheesecake with Ganache | Barefoot Contessa | Food Network
Ina Makes A Delicious Chocolate Espresso Cheesecake | Barefoot Contessa
Ina makes lunch for the original Barefoot Contessa store owner, including a creamy chicken salad and chocolate espresso cheesecake.
???????? Catch full episodes of your favourite Food Network shows on discovery+:
Subscribe to Food Network UK for more great clips:
Like Food Network UK on Facebook:
Follow Food Network UK on Twitter:
Follow Food Network UK on Instagram:
Visit our website:
Chocolate and Coffee Burnt Cheesecake ???? #shorts
Ingredients
- 500g cream cheese at room temperature
- 250g ST. ALi Drinking Chocolate
- 60ml ST. ALi Orthodox Espresso coffee
- 4 large eggs, room temperature
- 100g caster sugar
- 250ml thickened cream
Method
1. Start by placing the cream in a large saucepan on low heat (you don't want to boil the cream just warm it).
2. Next, add the ST. ALi espresso and drinking chocolate and whisk until smooth
3. Remove from the heat, add one egg and whisk until smooth. Repeat with the rest of the eggs one at a time.
4. Add the cream cheese to the pot and whisk until smooth
5. Double line a 20cm springform cake tin with baking paper and pour in the batter
6. Bake in a 240c oven for 25 minutes (you want it to still have a jiggle in the centre).
7. Remove from the oven and onto a wire rack to cool for an hour before placing in the fridge to set for 4 hours minimum or up to 24 hours.
8. When ready to eat, remove from the fridge and slice.
9. Enjoy!
COFFEE Cappuccino Mini Cheesecake Dessert NO BAKE! Make ahead EASY AS! Tastes JUST like a Cappuccino
Join this channel to get access to perks:
↓↓↓↓↓↓↓ Click for Ingredient Measurements ↓↓↓↓↓↓↓
FOLLOW US:
Instagram:
Facebook:
My AMAZON Storefront with all my fave Baking Tools!
RELATED LINKS:
Mini Caramel Cheesecakes Stabilized Whipped Cream NO Bake Make Ahead So Delicious!:
Peanut Butter and Chocolate Mini Cheesecakes NO Gelatine Eggless Make Ahead DELICIOUS No Bake!:
Ferrero Rocher Mini Cheesecakes with Nutella Ganache Perfect Make Ahead Dessert BEYOND Delicious!:
Mini Biscoff Cheesecakes Speculoos Cookie Butter Eggless Stabilized Whipped Cream Topping:
Toblerone Mini Cheesecakes - NO Bake - Make Ahead - Easy Delicious Chocolate Truffle Kisses:
Mini Mango Cheesecakes NO Gelatine NO Egg NO Bake Make Ahead Mini Desserts MUST TRY!:
EASY Mini Chocolate Cheesecake - Eggless No Bake!:
BEST Mini Tiramisu Cheesecakes Topped with Dark Chocolate Ganache Truffles Easy Make Ahead Dessert:
Eggless Mini Cookies and Cream Cheesecakes No Bake Do Ahead Gelatine Optional:
BEST Mini Tiramisu Cheesecakes Topped with Dark Chocolate Ganache Truffles Easy Make Ahead Dessert:
MINT Chocolate Chip Mini Cheesecakes NO Gelatine EGGLESS Option NO Bake Make Ahead Fresh Cream:
EQUIPMENT/INGREDIENTS (Affiliate)
8 Cavity Mould/Tray:
Piping Tip:
Mini Sifter/Strainer:
Gloves (Similar):
Kitchen Scales:
Piping Bags:
Mini Whisk:
TurnTable:
Angled Spatula:
____
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
____
INGREDIENTS CONVERSION LINK:
Link to convert Grams to Cups
FOLLOW ME:
MUSIC:
Sweet As Honey
#MiniCheesecake #Cappuccino #Coffee
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
Salted Caramel Cappuccino Cheesecake
Try out this recipe:
Visit Taste of Home -
Like us on Facebook -
Follow us on Twitter -
Follow us on Pinterest -
Follow us on Instagram -