Chocolate Espresso Cheesecake Food

DOUBLE CHOCOLATE ESPRESSO CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a large bowl, combine the wafer crumbs, butter, sugar and espresso powder. Press onto the bottom and 1 in. up the sides of prepared pan., In a large bowl, beat the cream cheese, sugar, sour cream, melted chocolate, cocoa, half-and-half and flour until smooth. Add eggs; beat on low speed just until combined. Stir in the espresso powder and vanilla. Pour into crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 350° until center is just set and top appears dull, 60-70 minutes. Remove springform pan from water bath. 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., In a small saucepan, combine liqueur and half-and-half. Bring to a boil; cook until liquid is reduced by half. Meanwhile, in a large bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form., Drizzle cheesecake with coffee syrup; garnish with whipped cream, chocolate and coffee beans.

CHOCOLATE ESPRESSO CHEESECAKE

Steps:

• Crust: Stir together ingredients.
• Press on sides of springform pan and refrigerate.
• Drizzle 3 oz.melted semisweet chocolate over it. (This 3 oz. is optional, and it's not included in the ingredients above).
• Filling: Cream cream cheese.
• Add brown sugar.
• Add eggs, one at a time, beating well.
• Add vanilla, coffee, cooled chocolate, and sour cream, separately.
• Blend after each addition.
• Place the cheesecake in water bath with foil around pan.
• Bake at 300F for 1 hr.;.
• reduce to 275F for 1 hr; reduce to 250F for 30 minute.
• Glaze: After cheesecake has cooled, melt ingredients in microwave and pour warm over cooled cheesecake.
• Now I usually don't add the chocolate drizzle over the bottom, and I just make a plain chocolate crust (without the nuts).
• But I promise you, this is the best chocolate cheesecake I've ever eaten.

ESPRESSO CHOCOLATE CHEESECAKE WITH DARK RUM

Steps:

• Preheat the oven to 350 degrees. For the crust, grind the chocolate cookies and hazelnut with the sugar into a coarse crumb. Add the melted butter and combine. Press into the bottom of a 9-inch spring form pan. Bake crust for 10 minutes until set and place on a rack to cool. Once the crust is cool, wrap the outside of the pan in a double layer of aluminum foil to seal it. To make the water bath for baking the cake, place the spring form pan in a roasting pan and fill the roasting pan with water until it reaches half way up the side of the spring form pan. For the Espresso Chocolate Cream, heat 1/2 cup cream and add cocoa, espresso and salt. Whisk until smooth, let cool and add remaining cream and rum. Beat the cream cheese in an electric mixer until smooth and fluffy. Add sugar and beat well. Mix in melted chocolate and, once incorporated, add espresso cream mixture. Mix thoroughly, making sure there are no clumps. Add eggs 1 at a time. Pour mixture into crust resting in the water bath. Bake for 1 hour and 15 minutes and then turn off oven and leave cake in for another hour. Cool and chill, at least overnight.;

CHOCOLATE ESPRESSO CHEESECAKE WITH GANACHE

Steps:

• 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.

WHITE CHOCOLATE ESPRESSO CHEESECAKE

Steps:

• Blend or process cookies until finely chopped.
• Add butter and combine.
• Press mixture evenly over base and sides of a greased 22cm springform tin.
• Cover and refrigerate whilst preparing filling.
• Filling: Dissolve coffee in hot water.
• Beat cream cheese and sugar until smooth, then beat in eggs one at a time until just combined.
• Pour mixture over cookie base in tin.
• Spoon coffee over top and use a skewer to gently swirl coffee mixture in, creating a marble type pattern.
• Cook in a moderate oven (180°C) for about 40 minutes or until just set.
• Cover the top lightly with foil if its becoming too brown.
• Cool in oven with door ajar.
• Topping: Pour cream into a small saucepan.
• Bring to the boil and remove from heat.
• Add chocolate and stir until chocolate is melted and incorporated.
• Spread topping over the top of cooled cheesecake and refrigerate overnight.
• Serve cheesecake with a dusting of cocoa powder and decorated with chocolate coffee beans.

CHOCOLATE-ESPRESSO SWIRL CHEESECAKE

Steps:

• For Crust: Position rack in center of oven and preheat to 400 degrees F.
• Grind the cookies in a food processor. Add butter and pulse until crumbs are moistened.
• Press the crumbs on the bottom and 1 1/2 inches up the sides of a 9-inch springform pan. Wrap the outside of the pan with aluminum foil.
• For Filling: In a small bowl, dissolve the espresso powder in 1 TB water. Using an electric mixer, beat cream cheese in a large bowl until smooth.Add sugar and continue to beat until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in the espresso mixture, butter and coffe.
• Combine chocolate and cream in a heavy small saucepan. Stir over low heat until chocolate melts. pour half of the cheese filling (about 2 1/2 cups) into prepared crust. Drop 5 TB melted chocolate mixture by TBsful aroun the edge of filling. spacing evenly. use a small sharp knife to swirl chocolate into the filling. Carefully pour the remaining cheese filling over the swirled mixture. Drop remaining chocolate mxture by TBsful into center 6 inches of filling, spacing evenly. Swirl mixture together using tip of knife.
• Bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 minutes. The center will not be set. Cool on a rack. Cover and chill overnight in the refrigerator.
• Next day, run a small sharp knife around the edge of the pan to loosen the cheesecake. Release the sides from the pan. Let cheesecake stand at room temperature for 30 minutes before serving.
• Transfer to a platter and serve.

ESPRESSO CHEESECAKE

Steps:

• In small bowl, combine chocolate wafers, almonds and butter. Press mixture evenly onto bottom and 2 inches up side of 9 inch springform pan; refrigerate.
• In small saucepan, combine chocolate, water and espresso powder. Cook and stir over low heat until chocolate starts to melt. Remove from heat; stir until smooth. Stir in liqueur; cool.
• In large mixer bowl, beat cream cheese, sugar, flour and vanilla on medium speed until smooth. Add eggs, beating on lowest mixer speed, just until blended (do not over beat). Reserve 2 cups cream cheese mixture; set aside. Stir cooled chocolate mixture into remaining cream cheese mixture, stirring just until combined; pour into crust.
• Place pan on baking sheet. Bake in a preheated 350 F oven until edge is set and center is soft set (about 30 minutes). Carefully pour reserved filling mixture around edge of cheesecake; gently spread evenly over entire surface. Continue baking until center appears nearly set (20-25 minutes). Cool on wire rack 10 minutes.
• Using a thin knife, carefully loosen side of cheesecake from pan.
• Cool 30 minutes more; remove side of pan. Refrigerate, covered, 4 hours or overnight.
• To Serve: Garnish with chocolate covered espresso beans. Cut into wedges.

ESPRESSO CHEESECAKE

Steps:

• Crust
• Preheat oven to 350°F.
• Place the cookies in a small bowl, drizzle the butter over them, and stir, making sure the crumbs are evenly coated with butter.
• Place the cookie crumbs in an ungreased 9-inch spring-form pan. With your hands, pat and spread the crumbs evenly over the bottom and about 2 inches up the sides of the pan. Bake in the center of the oven for 5 minutes. Remove and set aside to cool to room temperature.
• Lower the oven temperature to 200°F.
• Filling
• Place the cream cheese and sugar in the bowl of an electric mixer and, with the whisk attachment, beat on high until smooth. Add the espresso grounds and mix until incorporated.
• Add the eggs one at a time, beating until each is completely incorporated. Add the egg yolk.
• Add the coffee mixture, vanilla, and flour. Mix until smooth and all ingredients are well incorporated.
• Pour the filling into the cooled crust and bake in the center of the oven for a few hours&151;;at least two hours, and maybe as long as four hours.
• You can check for doneness by giving the pan a little shake. If it wobbles like it's still very liquid in the center, keep going. This could take hours. But I'm betting you want a cheesecake with a creamy-smooth consistency and no cracks. So just wait. If you give the cheesecake a shimmy and it jiggles just a little in the middle but otherwise seems nice and firm, turn off the oven but leave the cheesecake inside to cool slowly. Then remove the cheesecake from the oven and set aside to cool completely in the pan.
• Unmold the cheesecake and refrigerate, uncovered, for at least 3 hours before serving.

ESPRESSO AND CHOCOLATE SWIRL CHEESECAKE

Steps:

• For crust:
• Position rack in center of oven and preheat to 400°F. Grind cookies in processor. Add butter and process using on/off turns until crumbs are moist. Press crumbs on bottom and 1 1/2 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with aluminum foil.
• For filling:
• In small bowl, dissolve instant espresso in 1 tablespoon water. Using electric mix, beat cream cheese in large bowl until smooth. Add sugar and continue beating until mixture is light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix in espresso mixture, butter and ground coffee beans.
• Combine chocolate and cream in heavy small saucepan. Stir over low heat until chocolate melts. Pour half of cheese filling (about 2 1/2 cups) into prepared crust. Drop 5 tablespoons melted chocolate mixture by tablespoons around edge of filling, spacing evenly. Use small sharp knife to swirl chocolate into filling. Carefully pour remaining cheese filling over. Drop remaining chocolate mixture by tablespoons into center 6 inches of filling, spacing evenly. Swirl mixtures together using tip of knife.
• Bake cheesecake until edges are puffed and beginning to crack and top is golden brown, about 40 minutes (center will not be set). Cool on rack. Chill overnight. (Can be prepared 3 days ahead.)
• Run small sharp knife around edge of pan to loosen cheesecake. Release pan sides. Let stand at room temperature 30 minutes. Transfer to platter and serve.

ESPRESSO CHOCOLATE CHEESECAKE HARRIS

Steps:

• Make crust:
• Preheat oven to 325°F. and butter a 9-inch springform pan.
• In a bowl stir together wafer crumbs and butter. Press mixture onto bottom and 1 inch up side of pan. Bake crust in middle of oven 10 minutes and cool in pan on a rack.
• When crust is cool, wrap pan in foil by putting in middle of am 18-inch square of heavy-duty foil and crimping foil around bottom and up side of pan to secure.
• Make filling:
• In a large bowl with an electric mixer beat eggs with sugar until light and fluffy. Add cream cheese and beat until smooth. Sift cornstarch into mixture and add 1 teaspoon vanilla and sour cream. Beat filling until smooth and transfer 2 cups to a small bowl.
• In a small cup stir together espresso powder and remaining tablespoon vanilla, stirring until espresso powder is dissolved. Stir espresso mixture into filling in small bowl.
• Add chocolate to filling in large bowl, stirring until combined well, and fold in whipped cream. Pour chocolate filling into crust. Spoon espresso filling evenly over chocolate filling and spread to form an even layer, being careful not to mix layers.
• Put springform pan in a larger shallow baking pan and pour enough hot water to reach halfway up side of springform pan. Bake cheesecake in middle of oven 1 1/2 hours. Turn off oven and let cheesecake stand 15 minutes with oven door closed. Transfer cheesecake in pan to a rack and cool completely. Chill cheesecake, covered, at least 1 day and up to 2. Run a thin knife around edge of pan and remove side.
• Garnish cheesecake with chocolate curls. To serve, cut cheesecake with a sharp knife dipped in hot water.

ESPRESSO MARTINI CHEESECAKE

Steps:

• Butter a 20 x 25 x 4.5cm loose- bottomed cake tin or a roughly 23cm loose-bottomed square cake tin and line with baking parchment. Melt the butter in a pan over a low heat, then pour into a large bowl and set aside.
• Put the digestive biscuits and cantuccini or biscotti in a food processor and blitz to fine crumbs. Alternatively, put them in a sealed sandwich bag and bash to crumbs with a rolling pin. Tip into the bowl containing the butter and stir to combine. Transfer the buttery crumbs to the prepared tin and firmly press into the base. Chill for 30 mins, or freeze for 10 mins.
• Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir until smooth, then leave to cool to room temperature, about 15 mins.
• Divide the soft cheese, icing sugar and double cream equally between two bowls. To one bowl, add the cooled melted chocolate and beat with an electric whisk until thick and creamy. To the second bowl, add the coffee, coffee liqueur and vanilla, and beat until thick and creamy, about 3-5 mins (the coffee mixture will not get quite as thick). Spoon the chocolate mixture over the biscuit base and level with a palette knife. Freeze for 30 mins, or until starting to firm up. Spoon over the coffee mixture, level the surface and return to the freezer for at least another 24 hrs. Will keep frozen, well covered, for up to two weeks.
• On the day you want to serve the cheesecake, make the coffee syrup. Pour the coffee liqueur, coffee and sugar into a small saucepan. Bring to a simmer and cook for 5 mins, or until syrupy enough to coat the back of a spoon. Leave to cool completely.
• Take the cheesecake out of the freezer 1 hr before serving. Once defrosted, the cheesecake will keep in the fridge for up to three days. Spread the soured cream over the top, drizzle with the coffee syrup, then scatter over the coffee beans. Cut into 12 squares and serve straightaway (after about 5 mins the syrup will crack the soured cream).

TRIPLE CHOCOLATE-ESPRESSO CHEESECAKE

Steps:

• MAKE THE CRUST: Combine the cookie crumbs, sugar, and melted butter; press the mixture evenly and firmly into the bottom of a greased 9" springform pan.
• Refrigerate the crust while making the filling.
• MAKE THE FILLING: Preheat oven to 350*F.
• Melt the chocolate over very low heat, stirring, until smooth; remove pan from heat and set aside to cool.
• Using an electric mixer on medium speed, beat together the cream cheese and sugar until light and fluffy.
• Add the sour cream; blend well.
• Scrape down the sides of the bowl.
• Add the eggs and egg yolks, one at a time, blending well after each addition; scrape down sides of bowl.
• Add the espresso, vanilla, and ground coffee; scrape down sides of bowl.
• Add the melted chocolate; blend well.
• Scrape down sides of bowl again; belnd for another minute, until smooth and well combined.
• Pour the filling into the chilled crust; let rest for 10 minutes.
• Place the cheesecake pan into a water bath; bake at 350*F for 45 minutes.
• Turn off the oven and let the cheesecake cool inside for another hour before removing.
• Meanwhile, MAKE THE GANANCHE: In a small, heavy saucepan, bring the heavy cream to a boil.
• Pour the cream over the chopped chocolate and let stand for 1 minute.
• Stir to melt the chocolate.
• Stir in the espresso; let mixture cool to room temperature.
• Pour sauce over the cooled cheesecake; remove the cake from the oven and the water bath.
• Refrigerate the cake for at least 6-8 hours to set before serving.
• If desired, garnish with dollops of whipped cream and/or chocolate-covered coffee beans.

CHOCOLATE CAPPUCCINO CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
• Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
• In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
• Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
• Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
• Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
• To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
• To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed.