How To make Espresso Hazelnut Cheesecake
8 1/2 oz Butter biscuit cookies
1/2 c Hazelnuts; toasted & husked
2 tb Sugar
1 ts Cinnamon; ground
5 tb Unsalted butter; melted
2 lb Cream cheese; room temp
1 1/4 c Sugar
4 lg Eggs
1 c Sour cream
1/2 c Whipping cream; chilled
2/3 c Whipping cream; chilled
3 tb Instant espresso powder
2 tb Water; warmed
2 ts Vanilla extract
3/4 c Hazelnuts, dry-roasted;
-coarsely chopped Chocolate covered espresso -beans Recipe by: Bon Appetit Magazine For crust: preheat oven to 350=B0F. Generously butter bottom and sides of 9" diameter springform pan with 2 3/4" high sides. Wrap outside of pan with double layer of foil. Finely grind cookies, hazelnuts, sugar and cinnamon in processor. Add butter; process until moist clumps form. Press crumb mixture onto bottom and up sides of pan. Chill while preparing filling. For filling: using electric mixer, beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add eggs 1 at a time, beating just until blended and scraping down sides of bowl after each addition. Beat in sour cream and 1/2 cup cream. Stir espresso powder and 2 tblsp warm water in small bowl until powder dissolves. Add to filling and beat until blended. Beat in vanilla. Stir in nuts. Pour filling into prepared pan. Place pan in large baking pan. Pour enough hot water into baking pan to come halfway up the sides of the springform pan. Bake cake until top is puffed and centre is almost set, about 1 1/4 hours. Turn off oven; open door slightly . Let cake stand in oven with door ajar 1 hour. Remove pan from water and transfer to rack. Cool. Wrap in foil and chill overnight. (can be made 3 days in advance) Run small knife around sides of pan to loosen cheesecake. Remove pan sides. Beat 2/3 cup cream until stiff peaks form, using a large star tipped bag, pipe around top edge. Decorate with Espresso Beans.
How To make Espresso Hazelnut Cheesecake's Videos
Chris' Three Ways With M&S Collection Italian Chocolate Hazelnut Crème | M&S FOOD
Chris shows us three delicious ways to enjoy the creamy and indulgent Collection Italian Chocolate Hazelnut Crème, using it as a pastry filling, stirring it through an espresso and combining it with cream cheese to create delightful mini cheesecakes, three ideas perfect for any occasion, especially Valentine's Day!
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Recipe 1 – Chocolate hazelnut crème croissants
Serves: 2
Prep time: 4 minutes
Ingredients
• 4 all-butter croissants
• 4 large tablespoons Collection Italian chocolate hazelnut crème
• 40g hazelnuts, finely chopped
• 40g M&S Swiss blond chocolate, finely chopped
Method
1. Heat the croissants, then slice them open lengthwise.
2. Spread some chocolate hazelnut crème in the middle of each croissant.
3. Sprinkle some of the hazelnuts and blond chocolate on top of the crème. Close each croissant to serve.
Recipe 2 – Chocolate hazelnut crème coffee
Serves: 2
Prep time: 4 minutes
Ingredients
• 50ml single cream
• 2 tbsp Collection Italian chocolate hazelnut crème
• 80g M&S Fairtrade Italian style ground coffee
• 20g hazelnuts, finely chopped
• 20g M&S Swiss milk chocolate, finely sliced into shavings
Method
1. Heat the single cream with the chocolate hazelnut crème in a saucepan over a low heat for 2-3 minutes, stirring continuously to combine.
2. Make four espresso shots with the coffee and pour two shots into each serving cup.
3. Carefully pour over the chocolate mixture and top with a pinch of the hazelnuts and chocolate shavings.
Recipe 3 – Chocolate hazelnut crème mini cheesecakes
Prep time: 15 minutes
Rest time before serving: 4-5 hours
Ingredients
• 150g M&S all-butter biscuits
• 80g butter, melted
• 4 tablespoons Collection Italian chocolate hazelnut crème
• 1 pack (200g) extra creamy full fat soft cheese
• 100ml single cream
• 50g M&S Swiss milk chocolate, finely sliced into shavings
Method
1. Crush the all-butter biscuits and mix well with the melted butter, then spread the mixture into serving bowls.
2. Whisk the soft cheese and single cream together for 5 minutes until smooth and combined, then add the chocolate hazelnut crème and whisk for another 5 minutes.
3. Spread the mixture over the biscuit base in each serving bowl and top with the chocolate shavings. Refrigerate for at least 4-5 hours before serving.
Hazelnut Mocha with Cream Cheese #homecafe #coffee #coffeelover #drink #espresso #hazelnut
Gino D'Acampo's No-Bake Chocolate and Hazelnut Cheesecake | Gino's Italian Express
Riding on horseback through vineyards and hazelnut groves in Piemonte, Gino D'Acampo prepares a scrumptious chocolate and hazelnut cheesecake using local ingredients. Watch now on ITV Hub:
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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
Chocolate Cheesecake
This amazingly delicious and easy chocolate cheesecake recipe is a perfect combination of light fluffy cream cheese and rich chocolate on an Oreo crust! It's everything you want in a chocolate cheesecake, a perfectly rich and creamy dessert that just melts in your mouth! And by the by, that CHOCOLATE whipped cream is the best thing ever, you might want to use it on every dessert you make.
Recipe:
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Skillet Brownie and Hazelnut Espresso Ice Cream
Espress-OMG! Amp up your next brownie and ice cream treat with Dunkin's new hand crafted espresso. A flavor boost for your sweet tooth! Find your Dunkin':