Trisha Yearwood's No-Bake Ricotta Espresso Cheesecake | Trisha's Southern Kitchen | Food Network
Not only is Trisha's cheesecake NO-BAKE, but it also has a decadent chocolate graham cracker crust and cherry topping!
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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.
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No-Bake Ricotta Espresso Cheesecake
RECIPE COURTESY OF TRISHA YEARWOOD
Level: Easy
Total: 3 hr 30 min (includes freezing, cooling and chilling times)
Active: 30 min
Yield: 8 to 10 servings
Ingredients
Crust:
1 1/2 cups chocolate graham cracker crumbs (from about 12 full graham cracker sheets)
2 tablespoons sugar
5 to 6 tablespoons unsalted butter, melted
Filling:
1/2 cup heavy cream
1 1/2 teaspoons powdered gelatin
1/2 cup sugar
1 tablespoon espresso powder
8 ounces cream cheese, at room temperature
1 pound good-quality fresh ricotta
1 teaspoon pure vanilla extract
Topping:
One 21-ounce jar Amarena cherries in syrup
1/2 lemon, juiced
Directions
For the crust: Combine the graham crackers and sugar in a food processor and pulse to process. Drizzle in 5 tablespoons of the butter and pulse to combine. The mixture should clump together slightly when pressed in your fingers. If not, add the remaining tablespoon of butter and toss again. Press the mixture firmly and evenly into the bottom of an 8-inch springform pan. Freeze to firm the crust, about 15 minutes.
For the filling: Pour the cream into a small bowl and sprinkle the gelatin over. Let sit to bloom the gelatin, about 5 minutes. Transfer the mixture to a small saucepan and add the sugar and espresso powder. Warm over very low heat, whisking constantly just to dissolve the gelatin; do not let the mixture simmer or boil. Remove from the heat, whisk until completely smooth and let cool, about 5 minutes.
Beat the cream cheese on medium-high speed in a mixer fitted with the paddle attachment until light and smooth, 1 to 2 minutes. Add the ricotta and beat just until smooth, scraping down the sides of the bowl with a rubber spatula to ensure even mixing. Add the cooled cream mixture and vanilla and beat again until just smooth. Scrape the mixture into the crust and smooth the top. Cover the cheesecake and chill until set, at least 3 hours.
For the topping: Add the cherries and syrup to a small saucepan and warm over low heat. Remove from the heat and stir in the lemon juice. Serve slices of the cheesecake topped with the warm cherry syrup.
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Trisha Yearwood's No-Bake Ricotta Espresso Cheesecake | Trisha's Southern Kitchen | Food Network
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!
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
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
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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
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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
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Ina Garten's Chocolate Espresso Cheesecake with Ganache | Barefoot Contessa | Food Network
Salted Caramel Cappuccino Cheesecake
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