Cappuccino Cheesecake Frozen Dessert Food

CAPPUCCINO CHEESECAKE

Steps:

• Place cookies in a food processor. Cover and pulse until fine crumbs form. Transfer to a bowl and stir in butter. Press onto the bottom of a greased 10-in. springform pan; set aside., Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in liqueur. Pour 1-3/4 cups over crust. Freeze for 30 minutes or until firm. For garnishes, drop remaining ganache by teaspoonfuls onto waxed paper-lined sheets; cover and refrigerate., Dissolve coffee granules in rum. In a large bowl, beat cream cheese and sugar until smooth. Beat in the flour, ground coffee, vanilla, molasses and rum mixture. Add eggs; beat on low speed just until combined. Pour over ganache. Place pan on a baking sheet. , Bake at 350° for 1 to 1-1/4 hours or until center is almost set. Let stand for 5 minutes. Combine the sour cream, sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Remove sides of pan. Just before serving, arrange garnishes over top.

CAPPUCCINO CHEESECAKE

Steps:

• Preheat oven to 350°F.
• Mix crackers, butter and 1/4 cup sugar in medium bowl; press onto bottom (not sides) of a 9-inch springform pan with 2 3/4-inch high sides.
• Bake crust 10 minutes.
• Cool.
• Maintain oven temperature.
• Combine cream, espresso powder or coffee and vanilla in small bowl; set aside.
• Using electric mixer, beat cream cheese in large bowl until smooth.
• Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time.
• Beat in flour.
• Stir espresso mixture until power dissolves, beat into cream cheese mixture.
• Stir in chocolate chips.
• Pour batter over crust.
• Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes.
• Cool on rack for 30 minutes; chill, uncovered for 6 hours.
• Cut around cake to loosen.
• Release pan sides.
• Top with chocolate curls, if desired.

CAPPUCCINO CHEESECAKE

Steps:

• Preheat oven to 350°F. Mix crackers, butter and 1/4 cup sugar in medium bowl; press onto bottom (not sides) of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust 10 minutes. Cool. Maintain oven temperature.
• Combine cream, espresso powder and vanilla in small bowl; set aside. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in remaining 1 1/4 cups sugar, then eggs 1 at a time. Beat in flour. Stir espresso mixture until powder dissolves; beat into cream cheese mixture. Stir in chocolate chips. Pour batter over crust. Bake cake until edges are puffed and beginning to crack and center is just set, about 1 hour 5 minutes. Cool on rack 30 minutes; chill cake uncovered until cold, about 6 hours. Cover; keep chilled at least 1 day and up to 2 days.
• Cut around cake to loosen. Release pan sides. Top with curls, if desired.

ULTIMATE CAPPUCCINO CHEESECAKE

Steps:

• Heat oven to 325°F.
• Wrap bottom and sides of 9-inch springform pan with wide heavy-duty foil.
• Place the crackers into a sealable plastic bag and use a rolling pin to crush them or use a food processor to do the crushing. Crush the crackers into evenly ground crumbs. In medium bowl, stir together crumbs, sugar, 1 tsp cinnamon and melted butter until crumbs are evenly moistened. Press evenly into bottom and 1 inch up sides of pan. Bake 8-10 minutes or until set; cool on wire rack.
• In large bowl, beat cream cheese, mascarpone cheese and sugar at low speed 2 minutes or until smooth. Beat in flour. Beat in 4 of the egg whites just until combined; repeat with remaining 4 egg whites. Scrape down sides of bowl. Beat in vanilla just until blended.
• Reserve 2 cups batter in another medium bowl. In small bowl, combine coffee in 3 tablespoons of the heavy cream; stir into reserved batter.
• Stir remaining 1 tablespoon heavy cream and 2 teaspoons cinnamon into batter in large bowl until completely blended; pour into crust. Place pan in large shallow roasting or broiler pan. Fill with enough hot tap water to come halfway up sides of springform pan.
• Bake 40 minutes. Carefully slide out oven rack several inches. Pour reserved coffee batter evenly over cheesecake. Bake additional 35 minutes or until edges are slightly puffed and top is dry to the touch. Center should move slightly when pan is tapped. Turn oven off and let cake sit in oven with door ajar and cool for 30 minutes. Remove cake from water bath; remove foil. Place on wire rack; continue to cool to room temperature, about 2 hours. Refrigerate at least 6 hours before serving.